Pea Rice with Whole Spices and Cashews
Lalkila Kitchen · Vegetarian · Rice · Main dishes
Already-cooked basmati becomes a fragrant pea rice with onions and whole spices. Keep the rice grains loose as you fold them through the pan.
Ingredients
- 6 cups cooked basmati rice, freshly cooked or safely chilled
- 1 1/2 cups frozen green peas
- 1 small onion, sliced
- 1 tsp cumin seeds
- 3 garlic cloves, finely crushed
- 1 tsp grated ginger
- 1–2 cloves
- 1 small cinnamon stick
- 2–3 green cardamom pods, lightly cracked
- 2 tbsp ghee or oil
- 2 tsp chopped coriander
- 1 tbsp chopped cashews
- Salt to taste
Method
- Heat ghee or oil in a wide pan. Add cumin, cloves, cinnamon and cardamom, then onion. Cook until the onion softens.
- Add garlic and ginger and stir until fragrant, without burning them.
- Add peas and cashews with a splash of water. Cover briefly and cook until the peas are hot and tender.
- Fold in the rice, salt and coriander. Heat thoroughly, turning gently. If reheating chilled rice, reach 74°C/165°F throughout, then serve promptly.
Cooking notes
Contains cashews and, if used, dairy from ghee. Whole spices are for flavouring: remove visible cloves, cinnamon and cardamom before serving. For leftover rice, refrigerate promptly and reheat only the amount you will eat.
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Source and adaptation
Adapted from “Mattar Pulao,” Indian Recipes, pages 14–15, in Joseph Paul's approved archive. No individual author is identified in the supplied document.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.