This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)
According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.
If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.
You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.
I am so impressed by how just a few simple spices can jazz up what appears to be just a peas and rice dish. It makes me feel like I don´t need to always pack my dishes full of ingredients for flavour – I can just invest in a bunch of spices!
I am so impressed by how just a few simple spices can jazz up what appears to be just a peas and rice dish. It makes me feel like I don´t need to always pack my dishes full of ingredients for flavour – I can just invest in a bunch of spices!
This was just the kind of thing I was looking for to accompany some samosas I made at the weekend. Glad I spotted it.