This lovely rice dish is my dad’s recipe; he specialises in those involving rice, potatoes or both (carbs on carbs is a cultural thing). You get an incredible flavour from the onion, which are slowly melted in butter with cloves, cardamom and my addition of a handful of flaked almonds, plus a fried egg on top for balance. If your house is anything like mine, there are always peas in the freezer, rice in the cupboard and eggs on the counter, so this is the perfect store-cupboard meal.
Green pea pulao with cardamom and almonds
Prep 10 min
Cook 25 min
Serves 2
130g white basmati rice
1 tbsp neutral oil, plus extra for frying the eggs (or use extra butter)
25g salted butter
4 green cardamom pods, bashed to release the seeds
1 large onion, peeled and finely chopped
50g flaked almonds
150g frozen peas, defrosted
1 tsp sea salt flakes
2 free-range eggs
Put the rice and 275ml boiling water in a microwaveable bowl with a lid (I use a Pyrex one with a snugly fitting plate on top). Microwave on a medium setting (ie, 600W on a 800W microwave) for nine minutes, then leave the rice to stand for 10 minutes. If you don’t have a microwave, put the rice and 275ml boiling water in a saucepan with a tightly fitting lid, bring to a boil on the hob, then cover, turn down the heat to very low and cook for 10 minutes without lifting the lid (this is important!). Fluff the rice with a fork and, if you want, spread it out on a plate to help it dry out.
Meanwhile, put the oil and butter in a large frying pan on a medium heat, then add the bashed cardamom pods and fry for 30 seconds. Add the onion, turn down the heat and slowly melt them down, stirring occasionally, for 10 minutes – you want just a very light colour on them.
Add the flaked almonds, stir-fry for three to four minutes, then add the peas and salt, and cook for another two minutes.
Tip the cooked rice into the pan and stir gently so as not to break it up too much. Taste and adjust the salt as needed, add more butter if you’re feeling decadent, then take off the heat and cover while in a separate pan you fry the eggs in oil or butter to your liking – I do mine for two to three minutes on a high heat, until the whites start to crisp at the edges, but the yolk is runny. Season with salt.
Divide the rice between two bowls, and serve each topped with an egg.
