Shared by Elli Benaiah
Shared by Elli Benaiah
Pilau (Spiced Rice With Peas)
Yield: 6 servingsTime: 30 min
Pilau (Spiced Rice With Peas)
Yield: 6 servingsTime: 30 minFamily Journey
Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland
This recipe was shared by Elli Benaiah. Read more about his family in "For Four Generations, This Family Has Celebrated Shabbat with Iraqi-Indian Flavors" and try his recipes for spayty, mahasha, and aloo makala.
Ingredients
- 4 tablespoons vegetable oil
- 2 cups basmati rice, washed and drained
- 1½ teaspoons salt
- 3 bay leaves
- 5 cloves
- 5 cardamom pods
- 1 cinnamon stick
- 2 teaspoons turmeric
- 2 cups boiling water
- 1 carrot, peeled washed and grated
- 1 cup fresh green peas or frozen peas, defrosted
Preparation
Step 1
Place the oil into a medium pot over medium heat. Once the oil is hot, add the rice and gently fry it until the grains become clear, about 2 minutes.
Step 2
Add the salt, bay leaves, cloves, cardamom, cinnamon and turmeric to the pot and stir well. Cook for another 30 seconds.
Step 3
Add 2 cups of boiling water into the pot or enough water to just cover the rice. Increase the heat to high and bring the water and rice mixture to a boil. Immediately place a lid on the pot and reduce the heat to low. Cook for about 18 minutes or until all the water is absorbed. Keep the rice covered and set it aside for another 10 minutes.
Step 4
Uncover and fluff the rice with a fork. Add the carrots and peas into the rice. Gently mix until the carrots and peas are distributed evenly through the rice.
Step 5
Serve hot.
