Peas Pulao

Peas pulao. Aka, what I cook when I can't get my arse around to cooking anything else. This simple, flavourful pulao has been a staple in my culinary repertoire ever since I had a yelling match telephone conversation with my dear grandma. It was one of the first things I learnt how to make, which makes me wonder why on earth I've never posted this recipe before.

My grandma's version calls for a Maggi cube (a stock cube) to be crumbled into the boiling water when making this pulao, and I have always credited that little cube with all the flavour in this dish. However, I recently had a small stock pot's worth of homemade vegetable stock left, and so I decided to make this pulao with it, instead of using the stock cube. I was pleasantly surprised at the depth of flavour homemade stock added to this pulao, so if you happen to have some homemade stock banging around your kitchen, go ahead and use it. Obviously, my stock was vegetarian, because of Kay and Aditi, but I imagine that this pulao would really suit a full bodied chicken stock as well.

Other than that, this recipe is pretty much foolproof. Sweet peas combine with aromatic spices and flavourful rice to make this Indian classic. It goes perfectly with any curry, and I have had it with just a plain side of lime pickle too, especially when, like I said above, I cannot be arsed to cook anything. I call this my lazy day dish. And I sure hope, once you've tasted it, it will be yours too :)

Recipe:
(Printable Recipe)

1 tablespoon oil
5 cloves
1 inch stick cassia bark, or cinnamon
1 star anise
1 bay leaf
1 medium onion, diced fine
Basmati rice, measured up to 450 ml
600 ml boiling hot vegetable stock
1/2 cup green peas, fresh or frozen
Salt to taste
Handful unsalted cashew nuts/ raisins (optional)

Method:

Heat the oil in a large pot. Add the cloves, cassia bark, star anise and bay leaf and saute for about 30 seconds.

Add the diced onion, and fry for about 5 minutes, until the onion has softened.

Add the rice, and stir, till the rice is coated with the oil, spices and onions.

Add the hot stock, salt (if using) and the peas, and bring back up to the boil.

Cover tightly with foil or a tight fitting lid, and turn down the heat to its lowest setting.

Cook, undisturbed for about 12 - 15 minutes, then turn off the heat. Let the pulao steam for about 10 - 15 additional minutes.

Open the lid/ foil, and fluff up the rice. Stir in the cashews and raisins, if using. Serve hot with any curry.