Cheesy Pea Pulao
This cheesy pea pulao is a comforting and easy one-pot meal that really hits the spot, especially when you need something quick after a busy day. It's got a lovely creamy texture from the cheese.
Ingredients
- 2 cups Basmati rice
- 3 cups water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1.5 cups fresh or frozen green peas
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper powder
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, finely chopped
Instructions
- Rinse 2 cups Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain completely.
- Heat 2 tablespoons ghee in a large pot or pressure cooker over medium heat.
- Add 1 teaspoon cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add 1 medium finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent.
- Stir in 1.5 cups fresh or frozen green peas, 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, 0.5 teaspoon salt, and 0.25 teaspoon black pepper powder. Cook for 2 minutes, stirring well to combine.
- Add the drained Basmati rice to the pot and gently mix it with the peas and spices for 1 minute.
- Pour in 3 cups water and bring it to a boil. If using a pressure cooker, close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). If using a regular pot, cover and reduce heat to low, simmering for 15-18 minutes or until all the water is absorbed and the rice is cooked through.
- Once the rice is cooked, remove the pot from heat (or let pressure release naturally). Gently fluff the rice with a fork. Scatter 1 cup shredded cheddar cheese over the hot pulao and cover the pot again for 5 minutes to let the cheese melt.
- Gently mix the melted cheese into the pulao, ensuring it's well distributed. Transfer the cheesy pea pulao to a serving bowl and garnish with 0.25 cup fresh finely chopped cilantro. Serve warm.