Peas Pulao with Kachumar Raita

Kachumar Raita in white plate on white background

Peas Pulao with Kachumar Raita

Peas Pulao is a delicately flavored rice recipe made with peas and spices. It is served with a refreshing Kachumar Raita making it delicious and nutritious at the same time.

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Course: Lunch, Main Course

Cuisine: Indian

Keyword: Peas Pulao with Kachumar Raita

Prep Time: 10

Cook Time: 50

Servings: servings

Calories: 253kcal

Ingredients

2 cups Basmati rice washed and drained (I prefer to use brown rice)
1 cup green peas
2 tablespoons avocado oil
1 small onion chopped
2 cloves garlic minced
1 green chili or 1/4 teaspoon Cayenne pepper
1 teaspoon cumin seeds
1-2 star anise
1 bay leaf
1 teaspoon salt or to taste
4 cups water or vegetable broth divvided

For Katchumar Raita

1 1/2 cups unsweetened coconut yogurt
1 tablespoon onion chopped
1 tablespoon tomato
2 tablespoons cucumber chopped

Instructions

Wash and soak rice in water for almost half an hour before cooking.
Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, ginger, and chili, and cook for 30 seconds.
Add cumin seeds, star anise, bay leaf, and salt.
Stir in the peas, and 1/4 cup water, and let to cook for a minute, stirring constantly.
Add rice and remaining water. Bring to a boil, cover the saucepan and reduce the heat to a simmer and cook until the rice is tender and the water has evaporated. For brown basmati rice, it will take about 50 minutes.

For The Kachumar raita

Place yogurt in a bowl, and add onion, tomato, and cucumber and stir.

Nutrition