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


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.)



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