Indian Cooking: Pea Biryani Recipe

As promised, I’m rolling out the recipes I learned in an Indian cooking class in Udaipur. Below is the recipe for Pea Biryani, and it’s amazing. You can eat it by itself (it definitely stands on its own) or mix it with a dish like channa masala or butter paneer (recipe for the latter to come). Serves four.

Last recipe: Masala Chai
Next recipes: Samosas and Cilantro Chutney

Pea Biryani recipe

Ingredients

Spices for Indian Cooking

Photo by Sam Peake

1 tbsp vegetable oil
1 cup rice, pre-soak for 15 minutes in water and drain
2 cups water
1 cup peas
1 small red onion, sliced

Spices, Set 1:
4 black peppercorns
½ large bay leaf
2 green cardamom pods
1 black cardamom pod
4 cloves
½ cinnamon stick

Spices, Set 2:
1 tsp salt
¼ tsp red chili powder
¼ tsp turmeric powder

Step 1: Heat oil in medium-sized pot. Once hot, add Set 1 spices and stir continuously for 30 seconds.

Step 2: Add onion slices and cook until golden in color.

Step 3: Add peas and pre-soaked rice, stir to incorporate, then add water. Mix well and add Set 2 spices. Stir again.

Step 4: Bring mixture to a boil, then lower heat to a simmer. Cover pot and cook until all the water is absorbed, stirring occasionally. When there is no water left, the biryani is done. (If the rice is not tender, add more water.)

Enjoy!

Advertisements

Comment On This Post

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s