Peas pilaf one-pot







Cook Time

35-40 Min


  • 200g/7oz tomatoes, chopped
  • 150g/5oz green peas
  • 50ml/2fl oz Greek-style yogurt
  • 4 teaspoons minced garlic
  • 4 teaspoons minced root ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1⁄4 teaspoon ground turmeric
  • 2 tablespoons canola oil
  • 200g/7oz onion, finely diced
  • 2 fresh green chillies, seeded and chopped
  • 2 cinnamon sticks
  • 16 black peppercorns
  • 2 teaspoons cumin seeds
  • 350g/12oz potatoes, cut into bite-sized pieces
  • 200g/7oz basmati rice, rinsed and drained
  • salt and freshly ground black pepper
  • Put the tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala and turmeric in a large bowl. Season with salt and pepper, and stir to combine.
  • Heat the oil in a large saucepan. Add the onion, chillies, cinnamon, peppercorns and cumin seeds, and sauté until the onion starts to turn golden. Add the tomato mixture and stir through. Cover and cook over a medium heat for 10 minutes, stirring occasionally.
  • Add 700ml/1 1⁄4pt water, 3⁄4 teaspoon salt and the potatoes, and stir well. Cover and bring to the boil. Add the rice, stir gently and cook, covered for about 10 minutes until almost all the liquid has been absorbed. Reduce the heat to low, and cook for10–-15 minutes until the rice is tender. Serve hot.
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