Peas pillau recipe

Recipe ingredients

2 cups basmati rice
1 tablespoon vegetable ghee
1 small onion finely chopped
1/2 pound frozen peas
4 green cardamoms
2 bay leaves
1 x 2 inch stick cinnamon
1 teaspoon whole cummin seeds
3 cups cold water
1 teaspoon salt

How to make peas pillau

Pick over the rice and wash in several changes of water.
Leave to drain in a colander or sieve.
Heat the ghee in a heavy pot and fry the onion until transparent.
Add all the remaining ingredients except rice, water, and salt, and cook on a gentle heat for 6 to 8 minutes, stirring now and again.
Add the drained rice and mix well.
Stir in the water and salt and bring to the boil.
Cover the pot with a tight fitting lid and turn down the heat to very low.
Preheat oven to 350 degrees F.
After five minutes stir in the rice.
Replace lid for a further three minutes.
Stir very carefully after this time by sliding the spoon down the side of the pot and gently pushing the rice at the bottom, towards the top.
Place the covered pot in the hot oven for about 15 minutes to dry off the rice.
Transfer to another container layer by layer and fluff up with a fork.
If not using immediately, cool and keep covered in the refrigerator for up to two days.