Peas Pulao

By The Canadian Living Test Kitchen

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Peas Pulao
Photography by Yvonne Duivenvoorden

Preparation time: 20 minutes
Total time : 1 hour

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	168168 cal
pro	4 g4g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	28 g28g carb
dietary fibre	3 g3g dietary fibre
sugar	2 g2g sugar
chol	6 mg6mg chol
sodium	200 mg200mg sodium
potassium	57 mg57mg potassium
% RDI:	-
calcium	11 calcium
iron	66 iron
vit A	55 vit A
vit C	33 vit C
folate	55 folate

The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.

Ingredients

1 onion 1 1oniononions
2 tbsp butter 2 2tbsp tbspbutter
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 cinnamon stick , broken in pieces1 1cinnamon stickcinnamon sticks, broken in pieces
4 cardamom pods 4 4cardamom podcardamom pods
4 whole cloves 4 4whole cloves
1 bay leaf 1 1bay leafbay leaves
2 cups brown basmati rice 2 2cups cupsbrown basmati rice
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 cup frozen peas 1 1cup cupfrozen peas
1/3 cup slivered almonds , toasted1/3 1/3cup cupslivered almonds, toasted

Preparation

Cut onion in half. Thinly slice one of the halves and set aside. Dice remaining half.

In saucepan, heat 1 tbsp of the butter over medium-high heat; cook diced onion and garlic, stirring occasionally, until softened, about 3 minutes. Add cinnamon, cardamom, cloves and bay leaf; cook until fragrant, 1 minute.

Stir in rice to coat; toast, stirring, for about 1 minute. Add 2 cups cold water, 1/2 tsp of the salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 30 to 35 minutes.

Remove from heat. Add peas; fluff with fork. Let stand, covered, for 10 minutes. Discard cinnamon, cardamom, cloves and bay leaf.

Meanwhile, in small skillet, heat remaining butter over medium-high heat; cook sliced onions, stirring occasionally, until golden brown, about 6 minutes. Stir in almonds and remaining salt. Serve over rice.

Source : Canadian Living Magazine: March 2012