Ingredients for Basmati Rice Pilaf With Peas
- 1 cup Basmati Rice
- 2 tablespoons Olive Oil
- 1 teaspoon Black Mustard Seeds
- 1 medium Yellow Onion
- 3 green Cardamom Pods
- 2 Whole Cloves
- 1 small Cinnamon Stick
- 1 3/4 cups Water
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- 1 tablespoon Fresh Lime Juice
- 1 cup Frozen Green Peas
- 2 tablespoons vegetable oil
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How to Make Basmati Rice Pilaf With Peas
- Rinse 1 cup of basmati rice in a fine-mesh strainer under cold water until the water runs clear.
- Set the rinsed rice aside to drain.
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat until shimmering.
- Add 1 teaspoon of mustard seeds and cook for about 20 seconds, or until they begin to pop.
- Add 1 medium finely chopped onion and sauté until lightly browned, about 3 minutes.
- Add 3 green cardamom pods, 2 whole cloves, and 1 small cinnamon stick. Stir in the drained rice, 1 3/4 cups of simmering water, 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper, and 1 tablespoon of lime juice.
- Bring the mixture to a boil, then reduce the heat to medium. Cover and cook for 10 minutes, or until most of the liquid is absorbed.
- Stir in 1 cup of frozen peas. Reduce heat to low, cover, and cook for another 8-10 minutes, or until the rice is tender and the peas are heated through.
- Remove from heat and let stand, uncovered, for 5 minutes.
- Remove and discard the cardamom pods, cloves, and cinnamon stick. Fluff the rice with a fork.
- Transfer the pilaf to a serving dish and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
6g
Carbs
21g
