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Peas Pilau Rice

Peas Pilau Rice



  • TIME:

    30 Minutes


  • 380ml water
  • 300g basmati rice (washed and then soaked for a least 30 minutes and then drained)
  • 5 tbsp vegetable oil
  • ¾ medium onion (finely sliced long)
  • 100g peas
  • 2 tbsp ginger and garlic paste
  • 2 tsp cumin seeds
  • 4 pods whole mace
  • 3 black cardamon pods
  • 2 small cinnamon sticks
  • 1 tsp salt
  • ½ teaspoon cumin powder


  • Heat the oil in a pan, keep on a low heat and add the cumin seeds, whole mace, black cardamom and cinnamon stick
  • When the spices begin to sizzle add the ginger/garlic paste and sauté the spice and paste mixture for about 30 seconds
  • Add the onions to the saucepan together with the cumin powder and cook on a medium heat until golden, this should take about 3-4 minutes or so
  • Add the peas to the saucepan and cook for about a minute and a half
  • Then add the water and salt to the saucepan and bring to the boil, increase the heat at this stage
  • Once the water is boiling, add the drained rice to the pan and stir occasionally until the water has been reduced (you may want to cover the saucepan at this stage, although you should stir a few times in-between)
  • Once the water has been reduced, decrease the heat to low, cover the rice with two small pieces of foil inside of the saucepan and let the rice steam cook for at least 4 minutes without any stirring
  • After about 4 minutes, switch off the heat and leave the rice saucepan to stand for about 5 minutes
  • Remove the lid from the saucepan, together with the foil and using a spoon flick the rice from the side of the saucepan, whilst shaking she saucepan to open and fluff up the rice (be careful not to break the rice grains as you want the rice to be as fluffy as possible)
  • Serve
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Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.