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Saffron Basmati Rice and Peas Pilaf Recipe

Saffron rice with green peas is the most common Rice Pulao (Pilaf) served in North Indian homes

See How to cook Rice to understand the chemistry. We will use total 3 cups of water for a drier texture.

Ingredients

Saffron water

1. Water: 2 ¼ cups

2. Salt: ½ teaspoon

3. Saffron 4 to six strands

Rice

1. Basmati Rice: 2 cups

2. Water for pre-soaking rice: 3 cups

3. Ghee: ¼ cup

4. Finely chopped onions: ½ cup

5. Bay leaf: 1

6. Cinnamon stick 3"x¼" broken in half: 1

7. Black Cardamom cracked open: 3

8. Cloves: 5

9. Black peppercorn: 6

10. Sliced blanched almonds: ¼ cup

11. Yellow raisins: 2 Tablespoons

Peas

1. Frozen baby peas thawed: 1½ cups

2. Salt: pinch

3. Water to heat up: 2½ cups

Method

Step 1 Saffron water

Crush saffron with thumb and a finger. Combine water, salt, and saffron in a pot. Bring it to a boil. Shut off heat. Set aside

Step 2 Rice

1. Wash and rinse rice to remove dirt and starchy powder. Repeat it three times.

2. Presoak rice in 3 cups plain water for about 30 minutes at room temperature. Set aside

3. Heat Ghee in the Dutch oven. Add onions. Sauté till onions start turning brown, about 5 minutes

4. Add Bay leaf, Cinnamon stick , Black Cardamom, Cloves, Black peppercorn and almond. Sauté about 2 minutes.

5. Drain pre-soaked Rice. Add Rice to Dutch oven. Sauté about 3 minutes. The rice will start turning opaque white.

6. Stir in raisins.

7. Add Saffron water

8. Bring it to a boil.

9. Cover the Dutch oven. Turn down heat. simmer on low to medium heat for 12 minutes.

Step 3 Prepare Peas

While rice is cooking, boil 2½ cups of water with a pinch of salt. Once the water is boiled, add thawed frozen peas. Let it come to a boil again and shut off heat. Drain water using colander.

Stir hot peas in the Rice.

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