Pea And Mushroom Pulao Recipe
Ingredients
| 450 g / 1 lb / 2 1/4 cups basmati rice | ||
| 30 ml / 2 tbsp vegetable oil | ||
| 2.5 ml / 1/2 tsp black cumin seeds | ||
| 2 black cardamom pods | ||
| Cinnamon sticks | 2 | |
| Garlic | 3 Clove (5gm), sliced | |
| 5 ml / 1 tsp salt | ||
| Tomato | 1 , sliced | |
| 50 g / 2 oz / 2/3 cup button mushrooms | ||
| 75 g / 3 oz / 1/3 heaped cup petit pois | ||
| 750 ml / 1 1/4 pints / 3 2/3 cups water | ||
Directions
1. Wash the rice at least twice and set aside in a sieve.
2. Heat the oil in a medium saucepan and add the spices, garlic and salt.
3. Add the sliced tomato and button mushrooms, and stir-fry for about 2-3 minutes.
4. Add the rice and peas, and gently stir around making sure you do not break the rice.
5. Add the water and bring the mixture to the boil. Lower the heat, cover, and continue to cook for a further 15-20 minutes.
2. Heat the oil in a medium saucepan and add the spices, garlic and salt.
3. Add the sliced tomato and button mushrooms, and stir-fry for about 2-3 minutes.
4. Add the rice and peas, and gently stir around making sure you do not break the rice.
5. Add the water and bring the mixture to the boil. Lower the heat, cover, and continue to cook for a further 15-20 minutes.
Chef
