Onion and Pea Pulao

Ingredients

Basmati rice

1 cup

Water

2 cups

Salt

1 teaspoon, or to taste

Cloves

3-4 whole

Cinnamon stick

1 (about 2 inches long)

Bay leaf

1

Cumin seeds

1 teaspoon

Vegetable oil

2 tablespoons

Green peas

1 cup, fresh or frozen

Onions

2 medium, thinly sliced

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cloves, frying for a few seconds until aromatic.
3. Add the sliced onions to the pan and sauté until they turn golden brown, stirring occasionally to prevent burning.
4. Incorporate the green peas into the pan, cooking for an additional 2-3 minutes until heated through.
5. Add the drained basmati rice to the pan, gently stirring to combine it with the onions and peas. Cook for a few minutes until the rice is lightly toasted.
6. Pour in the salt and water, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20 minutes, or until the rice is tender and the water is fully absorbed.
7. Once cooked, fluff the rice with a fork, allowing the spices and flavors to mingle.