Pulao (Pilaf with green peas)
3 servings
30 minutes
Pulao with green peas is a refined version of traditional Uzbek pilaf that combines the tenderness of basmati rice and the freshness of vegetables. This recipe has roots in Eastern cuisine where rice is cooked with aromatic spices and oils to create rich flavor compositions. Green peas add a light sweetness and brightness, while cashews and pumpkin seeds provide a crunchy texture. The dish has a delicate balance of spices that gives it a warming and rich taste. It is perfect for a light dinner or festive table when you want something unusual yet simple to prepare. Served hot and garnished with fresh coriander to complete the flavor harmony. Pulao can be complemented with fresh salads or dairy sauces for a full gastronomic delight.
1
It's advisable to rinse the rice, but not with tap water, as rice absorbs foreign odors.
- Rice: 200 g
2
Drain and dry.
3
In a small pot with a non-stick bottom, heat the oil.
- Clarified butter (ghee): 30 g
4
Add rice and stir for 3 minutes on low heat.
- Rice: 200 g
5
Once the rice is oiled, add water. Basmati cooks for about 15 minutes, brown rice for 30 to 45 minutes.
- Water: 600 ml
6
Let the cooked rice cool down.
7
Heat oil in a pan and add peas and pepper, sauté them lightly, then add the cooled rice. Mix the ingredients.
- Sunflower oil: 1 tablespoon
- Green peas: 200 g
- Green sweet pepper: 30 g
8
Salt the rice and sprinkle with finely chopped coriander.
- Sea salt: 0.5 teaspoon
- Spices: to taste
