Peppercorn Pulao Recipe

Name: Peppercorn Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1 1/2 teaspoons coarsely crushed black peppercorns; 1/8 teaspoon turmeric; 3 1/4 cups water; 2 cups basmati rice, rinsed well and drained; 1 1/4 teaspoons salt; 1 tablespoon unsalted butter; 1/3 cup broken raw cashews; 1 cup frozen peas

Servings: persons

3 tablespoons vegetable oil
2 medium onions, thinly sliced
1 1/2 teaspoons coarsely crushed black peppercorns
1/8 teaspoon turmeric
3 1/4 cups water
2 cups basmati rice, rinsed well and drained
1 1/4 teaspoons salt
1 tablespoon unsalted butter
1/3 cup broken raw cashews
1 cup frozen peas

1
In a 4-quart enameled cast-iron casserole, heat 2 tablespoons of the oil.
2
Add 1 of the onions and cook over moderately high heat, stirring occasionally, until softened but not browned, about 4 minutes.
3
Add the peppercorns and turmeric and cook, stirring, until fragrant, about 1 minute.
4
Add the water, rice and salt and stir well.
5
Bring to a boil, then cover tightly, reduce the heat to low and cook for 15 minutes.
6
Meanwhile, in a large skillet, melt the butter in the remaining 1 tablespoon of oil.
7
Add the cashews to the skillet and cook, stirring constantly, until golden brown, 4 to 5 minutes.
8
Using a slotted spoon, transfer the cashews to paper towels, leaving as much oil behind as possible.
9
Add the remaining onion and cook over moderate heat, stirring constantly, until it turns deep brown, about 8 minutes.
10
Add the browned onion to the cashews.
11
When the rice is cooked, stir in the frozen peas.
12
Cover until the peas have warmed through, about 3 minutes.
13
Turn the rice into a bowl and garnish with the onion and cashews.
14
Serve immediately.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 medium onions, thinly sliced, 1 1/2 teaspoons coarsely crushed black peppercorns, 1/8 teaspoon turmeric, and more.

Yes, Peppercorn Pulao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppercorn Pulao

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