Brown Rice Pea Pullao
2 cups/380g brown rice, preferably long grain and organic
4.25 cups/1015ml
1 onion, chopped
1 cinnamon stick
4 cardamom pods
1 teaspoon black cumin (shah zeera)
1 cup peas, frozen or fresh
2 tablespoons oil
NOTE: I am sure anyone who has cooked brown rice knows how long it takes to cook! In Houston I had no problem, I would cook it for almost 50 minutes and it would get done. I used the same theory when I moved to Colorado and lo and behold…no success. I must have wasted 4 or 5 pots of uncooked, crunchy rice; even after cooking the rice for an hour. It was incredibly frustrating. Finally, I decided I would try the brown rice in the pressure cooker and after cooking it for about 15 minutes, success! This is the only way I can cook brown rice here. I believe that you can cut down the time of cooking brown rice even at sea level if you wish. Just follow the directions of your pressure cooker and you will only need to cook it for about 15 minutes.
The instructions I give below are for regular cooking and if you are using a pressure cooker, follow the same instructions up to the point where you cover and cook for 50/60 minutes.
Heat the oil in a medium size, heavy pot.
Add the cinnamon stick, cardamom pods and black cumin.
When the spices are fragrant add the onion and cook until caramelised.
Add the brown rice and toss about in the oil.
Add the peas and mix through.
Add the water and bring to a boil.
Turn the heat to low and cover the pot.
Cook on low heat for 55 minutes (if using a pressure cooker, after the pressure is reached, lower the heat and cook for about 15/18 minutes)
After 55 minutes, turn off the heat and leave covered for 10 minutes before serving. Uncover the pot and fluff with a fork and mix to disperse the peas evenly.
Serve with Chicken Korma or as a side to other meat dishes or stews.
