Creado con IA
Potato, Onion and Green Pea Pulao
40 min 494 kcal por ración Fácil
Ingredientes
4 Raciones
- Dry basmati rice300 g
- Potatoes, diced400 g
- Onions, thinly sliced200 g
- Frozen green peas250 g
- Vegetable oil30 ml
- Fresh ginger and garlic, finely minced15 g
- Cumin seeds2 teaspoons
- Ground coriander1 teaspoon
- Garam masala1 teaspoon
- Water750 ml
- Fresh cilantro, chopped10 g
- Salt1 teaspoon
Preparación
- 1
Rinse the basmati rice under cold running water until the water is mostly clear. Soak it in fresh water for 20 minutes, then drain well.
- 2
Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat.
- 3
Add the cumin seeds and cook for about 30 seconds, until fragrant and sizzling.
- 4
Add the sliced onions and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
- 5
Stir in the minced ginger and garlic. Cook for 1 minute, taking care not to let the garlic burn.
- 6
Add the diced potatoes, ground coriander, garam masala, and salt. Cook for 4–5 minutes, stirring frequently so the potatoes are coated with the spices.
- 7
Add the drained rice and gently stir for 1–2 minutes to coat the grains with the seasoned oil.
- 8
Pour in the water and bring it to a boil. Reduce the heat to low, cover the saucepan tightly, and cook for 10 minutes.
- 9
