Basmati Pea Pulav Rice
Preparation: 15-20 min Cook: 20 min
The blend of spices in this Basmati rice recipe livens up rice in a whole new way!
You will need:
| 2 cups |
Basmati rice, washed and pre-soaked for 30 min |
500 ml |
| 4 tbsp |
NESTLÉ MAGGI Coconut Milk Powder |
60 ml |
| 1/4 cup |
milk or water, luke warm |
60 ml |
| 2 tsp |
cooking oil |
10 ml |
| 2 |
cinnamon sticks |
2 |
| 3 |
cardamom pods |
3 |
| 3 |
cloves |
3 |
| 3 |
bay leaves |
3 |
| 1 |
onion, sliced finely |
1 |
| 2 |
green chillies, slitted |
2 |
| 2 |
garlic flakes, finely chopped |
2 |
| 1/2 cup |
green peas, fresh or frozen |
125 ml |
| 4 strings |
saffron (optional) |
4 strings |
|
ginger, small piece, finely chopped |
|
|
salt |
|
|
cilantro (for garnish) |
|
Step 1:
Drain the pre-soaked rice and keep aside. Next, dilute the coconut milk powder in 3 cups (750 ml) of warm water and set aside. If using the saffron, soak in 1/4 cup (60 ml) of luke warm milk or water and set aside.
Step 2:
In a wide cooking pot, add cooking oil and cinnamon, cardamom, cloves and bay leaves and sauté over a low flame. When spices start smelling, add the following ingredients one by one in order: onion, green chillies, ginger, garlic, and green peas. Cook on a medium heat for 5-8 minutes.
Step 3:
Add the Basmati rice, stir and cook for an additional 5 minutes on medium heat. Add the diluted coconut milk, 1 cup (250 ml) of water and salt to taste and bring to a boil. Reduce heat, cover with lid, and cook for 10 minutes. Add the saffron liquid to the rice without stirring the rice and simmer until liquid is absorbed. Before serving, garnish with chopped cilantro and serve with meat or boiled eggs.
Makes 12 servings
Nutrients per serving (1/2 cup): about 80 calories, 2 g protein,
2 g fat, 15 g carbohydrate
