• 1 c basmati rice
  • 1.5 c water
  • 1 tsp turmeric
  • 1/2 tsp chili powder (cayenne)
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp ghee (or olive oil)
  • 1 onion (sliced)
  • 1/3 c frozen peas
  • 2 tbsp basalmic vinegar
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
Peas Pulao

This is my personal interpretation of an Indian pulao rice dish. This is an excellent basis for any Indian meal. The carmelized onions make this dish truely tasty.

Please take the time to make or find real clarified butter (ghee). Don't buy the stuff known as vegetable ghee. It is usually hydrogenated oil.

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  1. Heat the olive oil and vinegar on medium-low heat in a small frying pan. Add the onion to the pan and keep an eye on it while the rice is cooking.

  2. Melt the ghee in a saucepan and add the rice. Stir it around until some of the rice starts to brown.

  3. Add mustard seeds and cumin seeds to the pan and stir around for ten more seconds.

  4. Add the water to the sauce pan. Bring the water to a boil and then lower the heat and cover the pan. Cook for 15 minutes.

  5. Add the peas, salt and remaining spices to the rice. Stir and cover the rice back up for 3-5 more minutes.

  6. Stir in the carmelized onions and serve.

This recipe was last updated: 03-25-2006