Description
Spring Pea Pulao Rice Crispy Shallots is a fragrant and easy dinner option that combines basmati rice pilaf with sweet peas and crispy shallots. Perfect for a family or weeknight dinner as a flavorful one pot rice dish.
Ingredients
Scale
- 2 cups kapika rice
- 2 3/4 cup vegetable broth
- 1 cup peas fresh or frozen
- 1/2 cup shallots sliced into very thin rounds and separated
- peanut or safflower oil
- 2 teaspoons fresh chives minced
- 2 teaspoons parsley minced
Instructions
- Put the rice in a heavy lidded 3 1/2 quart Dutch oven and pour in the vegetable broth with a pinch of salt. Heat it on high until boiling, then lower the heat to simmer and cover with the lid weighted or not. Let it cook for 20 minutes.
- While the rice cooks, warm a 2 quart saucepan over medium high and add half an inch of oil. When the oil is hot enough, tested by dropping in a shallot ring that sinks and slowly rises, add the shallots. Watch closely and fry until they turn golden brown. Remove with a slotted spoon onto paper towels and season with salt and pepper.
- When the rice time ends, lift the lid carefully and place the peas on top without stirring. Cover again and cook for 10 more minutes.
- After 10 minutes, remove the lid and use a fork to fluff the rice and gently mix the peas. Serve the rice in bowls topped with the cooked herbs and garnished with crispy shallots.
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg