Bhoonee Kitcheeree of Green Peas
A fragrant rice and green pea pilaf made with fresh English peas, aromatic spices, and crispy fried onions. The peas are added near the end of cooking to maintain their texture and bright color.
Ingredients
- 1.5 cups Basmati rice (Washed and drained)
- 1 cup Fresh green peas, shelled (Large peas, preferably from English seed varieties)
- 4 ounces Ghee (About 1/2 cup)
- 2 medium Large onions, sliced lengthwise into thin strips (About 12 curry onions in original recipe)
- 1 inch piece Fresh ginger, sliced (Green ginger preferred)
- 8 whole Black peppercorns, whole
- 1 dessertspoon Salt (About 2 teaspoons, adjust to taste)
- 4 whole Cloves, whole
- 4 whole Green cardamom pods
- 6 whole Bay leaves
- 6 sticks Cinnamon sticks, small (About 1-inch pieces)
- 2.5 cups Water (Just enough to cover rice)
Instructions
- 1Wash the basmati rice thoroughly and drain through a colander, allowing all water to drain completely. Slice the onions lengthwise into fine strips. Shell the fresh green peas and set aside separately.
- 2Warm the cooking pot first (this prevents the ghee from sticking), then add the ghee and heat until it begins to bubble.
- 3Once the ghee is bubbling, add the sliced onions and fry until they become bright brown in color. Remove immediately and set aside for garnish.
- 4Add the drained rice to the remaining ghee in the pot. Fry, stirring frequently, until the rice has absorbed all the ghee and becomes slightly translucent.
- 5Add the sliced ginger, peppercorns, salt, cloves, cardamom pods, bay leaves, and cinnamon sticks to the rice. Mix well together to distribute the spices evenly.
- 6Add just enough water to completely cover the rice (about 2.5 cups). Place a good-fitting lid on the pot and set over a slow fire. Allow to cook, reducing the heat gradually as the water is absorbed.
- 7When the rice is nearly cooked (about 10 minutes in, when most water is absorbed but rice is still slightly firm), add the shelled green peas. Gently stir them in, being careful not to break the rice grains.
- 8Replace the lid and continue cooking over low heat until the rice and peas are fully tender and all water is absorbed, about 5-7 more minutes. Occasionally shake the pot or gently stir with a wooden spoon to prevent burning.
- 9Serve the kitcheeree quite hot, strewing the fried onions over the top. The onions serve both as a relish and garnish for the dish.
