Peas Fried Rice, an aromatic super-quick fried rice recipe under 30 minutes that won’t disappoint you!
And, if you want to use leftover cooked rice, then it will take less than 10 minutes from start to finish to cook and serve the fried rice on the plate.
The fluffy Basmati rice flavoured with Bengali style Whole Garam Masala, means green cardamom, clove and cinnamon and ground Garam masala. The sweetness from the peas, crunch of cashews and ginger flavour base, this is a rice dish that will jazz up any meal.
Possibilities to serve and enjoy!
After a hectic day, for a quick meal, it’s one of the quickest ways to give a delicious twist on your leftover rice and enjoy with roast chicken, fried fish or with an omelette.
It is a stress-free rice dish for entertainment with friends and family. Serve with any Indian curries like
- Chicken Kosha
- Aloo Kopir Rosha
- aloo-r Dom
- Egg curry
What will you need for the dish?- This peas fried rice is a pantry and freezer staple recipe. To make this recipe, from your pantry you need Basmati rice, whole spices such as cardamom, cloves, dried bay leaf, cashews and frozen peas from your freezer. If you are someone who doesn’t cook Indian food daily basis, even you can make this flavoursome fried rice and, you don’t need to make a trip to the Indian grocery store to buy the spices, and you can find all these spices easily on your local supermarket.
What type of rice do you need?
Try to get the very good quality of aged Basmati rice. This is a very simple fried rice recipe. You don’t need a lot of ingredients to make the dish, so make sure you are using a very good quality of basmati rice to get the maximum flavour of this fried rice.
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Peas fried rice
- 1 ½ cup Basmati rice - 300gm
- 1 ½ cup Frozen peas - 200gm
- 25 gm Raisins - ~ 2 tbsp
- 25 gm Cashews - ~ 2 tbsp
- 20 gm ginger
- 4 Green chilli
- ½ tsp Garam Masala powder
- 1 ½ tbsp Ghee - 25 gm
- 2 tbsp White Oil - 30 ml
- 2 tsp Sugar
- Salt to taste
- 6 Green Cardamoms
- 5 Cloves
- 6 cm Cinnamon Bark
- 2 large Bay leaves - or 3 small
- Wash the Basmati rice a couple of times and soak into the water at least 30 minutes, then drain the rice and place the soaked rice on a colander to remove all water.
- In a saucepan or stockpot add water about 5 cups of boiling water. Add about 2-3 tsp of salt.
- Add soaked rice, give a stir and wait for a rolling boil. Then remove the pot from the heat, cover with a lid and let it rest for 7-8 minutes.
- With a help of a ladle stir the half-cooked rice and let it bring to one more boil. Drain the rice and spread the cooked rice on a tray in a single layer.
- Cover with a piece of cloth or kitchen towel. Let it completely cool.
- Next, soak raisins in a bowl of water for 10 minutes.
- Make a paste with green 2 chillies and ginger.
- In a pre-heated Kadhai or frying pan or wok heat up vegetable oil over medium heat.
- Add cashews and fry till light brown colour. Remove from oil.
- Add whole spices in the remaining oil and stir for a few seconds till the oil is fragrant.
- Add ginger-green chilli paste and stir for a few seconds.
- Then add peas, cook for a few minutes.
- Next, add cooked rice, Ghee, Garam masala powder, fried cashews, raisins, salt and sugar.
- Over high heat fry or toss the rice for a few minutes, and serve.
- If you are making this peas fried rice for an entertaining or small gathering, cook the rice a day before. This not only save your time but your fried rice will more fluffy.
- Resting time will depend on the quality of rice.