This cumin-scented green pea pulao is the perfect accompaniment to Chicken Tikka Masala. Here's a little tip for cooking basmati rice: The rule of thumb is to add water a little more than twice the quantity of rice; but here, I added a half-cup extra for softer rice.
*Note: You can use frozen peas here; just make sure to thaw them before using.
- 1 tablespoon clarified butter or olive oil
- 1 dried bay leaf
- 1 1/2 teaspoon cumin seeds
- 1/2 cup green peas*
- 1 1/4 cup basmati rice
- Salt, to taste
- 2 1/2 cups water
Wash the rice thoroughly under cold running water and set aside.
Heat the oil in a saucepan over medium heat. Add the bay leaf and cumin seeds and cook until they start popping. Next, add the green peas. Cook for 1 minute.
Add the rice and season with salt, to taste. Combine the spices and peas with the rice and add the water. Bring the rice to a boil over high heat and then reduce heat to medium, cover the saucepan with a lid, and cook until all of the water is absorbed, about 15-20 minutes. Remove from heat and let rest, covered, for 10 minutes.