Community Table 🍽 Pea and Peanut Pulao/Pilau/Pilaf | Episode 4 скачать в хорошем качестве

Community Table 🍽 Pea and Peanut Pulao/Pilau/Pilaf | Episode 4

The number one pantry staple you wanted me to take on a trip around the world? RICE! 🍚 So here's one of my favourite recipes I've created during the quarantine: a pea and peanut pulao (or pilau or pilaf). Follow these techniques and your basmati rice will turn out perfectly EVERY TIME! 1 cup basmati rice 1 tablespoon ghee 1 teaspoon whole cumin seeds 3 green cardamom pods 1 bay leaf 1/2 yellow onion, diced small 1 3/4 cup hot water Salt 1 cup frozen peas Roasted peanuts Handful of minced cilantro Wedge of lemon 1) Rinse rice 3-4 times until the water runs clear. Soak, in a strainer, for about 20 minutes. Strain rice and allow to drain well. 2) Warm ghee in saucepan over medium heat. Add whole spices and cook until they sizzle and become aromatic. Then add onion, and saute until translucent. 3) Add to pot. Saute until water evaporates from the grains, and you can hear a gentle snap, crackle and pop, and rice smells ever so slightly nutty. 4) Add hot water, season with salt. Cover, turn heat down to low. Cook for 15 minutes. Don’t take the lid off! 5) Meanwhile, pour peas into a bowl and cover with water. Microwave for 2 minutes. Set aside. 6) Toast peanuts if necessary. 7) When your timer goes off, fluff rice with a fork. Place a clean kitchen towel over the top, and cover. If rice had felt a little wet when you fluffed it, turn the heat off, and allow pot to sit on that burner so the residual heat cooks off the excess water. If the rice had felt pretty good, then remove the pot from the burner. Allow the pot to sit, undisturbed, for 5 minutes. 8) Remove lid and kitchen towel. Sprinkle with peas, peanuts and cilantro. Sprinkle with a squeeze of lemon juice and a little more salt. Stir well with fork, and serve.