Pulao

Ingredients

• Basmati Rice Cup, Fully Cooked

  Wild Harvest

  600g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Peppercorn

  Whole peppercorns, black

  6 dash or 0.6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Garlic powder

  Spices

  2 tsp or 6g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns, and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. Add the green peas to the pan, cover and cook for about 5 minutes.
3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

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• Pressure Cooker Spinach Palak Pulao http://www.vegrecipesofindia.com/palak-pulao-recipe-spinach-pulao/