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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine



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.

Nutritional facts Per each of 10 servings: about

  • Fibre 3 g
  • Sodium 200 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 168.0
  • Total fat 5 g
  • Potassium 57 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g


  • Iron 6.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Peas Pulao