Easy Pilau Rice with Peas

Traditional Pakistani Pilau Rice, full of flavour and delicious with any Chicken or Lamb Curry. Pilau is usually cooked on celebrations, and is definitely a favourite for many.




  • 500g Basmati Rice

  • Peas (Fresh or Frozen)

  • 1 large white onion (finely chopped)

  • 4 tbsp oil

  • 1 tbsp chopped garlic

  • 1 tbsp chopped ginger

  • Water

  • Salt to taste

  • 1 chicken stock cube


  • 1 black large cardamom pod

  • 2 green cardamom pods

  • 5 black cloves

  • 2 cinnamon sticks

  • 2 bay leaves

  • 1tsp whole black pepper corns

  • 1tbsp whole cumin


  • 2 heaped tbsp of BLEND Pilau/Biryani Mix


Soak the rice in water and set to one side.

Option 1 - Using individual ingredients - In a large pan - add the oil, cumin, black cardamom, green cardamoms, pepper corns, bay leaves, cloves and cinnamon sticks and finely chopped onion. Stir and cook on medium heat until the onion is crisp and dark golden brown colour, stir frequently to stop anything from sticking or burning. (This will take about 10 -15 mins, the process of browning the onions and spices is very important, the entire dish is based on the flavour created as a result of the ingredients and onion combination).

Option 2 - Using the Pilau/Biryani Mix - Heat up the oil , add the onions and add the spice mix to the oil and allow the spices to cook in the oil for a few minutes. As above the onions need to be cooked until they are crisp, dark golden brown colour. Stir often to avoid sticking or burning.

  1. Once the onions are a lovely golden brown colour, carefully pour in 50ml water into the pan.

  2. Stir the mixture well, add the garlic and ginger, cook for a few minutes.

  3. Add the salt, chicken cube and peas, Again stir and cook for a few minutes, until the peas are coated by the mixture (TIP: I use frozen peas, they work perfectly well, no need to defrost, just pour straight from the bag).

  4. Pour in the enough water to cover the rice by about 1" and stir, allow to come to a boil

  5. Add the rice and stir, (TIP: The level of water should cover the rice by about an inch)

  6. Allow to cook on a low heat for about 10mins or until the water has evaporated.

  7. At this point, turn down the heat to its lowest point, using kitchen foil create a large loose lid for the pan, place the foil over the pan and then cover with the actual lid to seal in the steam.

  8. Simmer on low heat like this for about 15 - 20 mins.

Your Pilau rice is now ready, give it a good stir and serve .

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