East Indian Spilt Pea Pilaf Recipes

Steps:

• Combine peas and 4 cups water in a large saucepan and bring to a boil.
• Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
• Meanwhile chop onion.
• Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
• Add onion and saute until tender.
• Meanwhile drain peas and keep warm.
• Add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
• Add the rice and cook while stirring for 3 minutes.
• Add the broth and remaining 3/4 cup of water and bring to a boil.
• Reduce heat, cover and simmer until rice is tender, about 20 minutes.
• Add peas and heat through.
• Remove bay leaf before serving.

Steps:

• Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
• Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins - don't be tempted to remove the lid.
• Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.