Indian basmati rice with peas
This Indian basmati rice with peas combines fragrant basmati rice with sweet peas, enriched by garlic and coconut milk. It's a simple yet flavorful dish that makes an excellent side or main.
Cook time 20 min
Prep time 10 min
Ingredients:
1.50 cups white rice3 cups water
2 tbsp coconut milk
1.50 tsp salt
1.50 tsp turmeric powder
2 garlic cloves
1/2 cup peas
1 tsp coriander leaves
Indian basmati rice with peas is a delicious and easy-to-prepare dish that brings together the fragrant aroma of basmati rice with the sweet taste of peas and the rich flavors of garlic and coconut milk. This recipe is perfect for a quick weeknight dinner or as a side dish to complement a main course.
Instructions:
- Place 1.5 cups of white rice in a large bowl. Rinse the rice under cold running water until the water runs clear to remove excess starch. This helps prevent the rice from becoming too sticky.
- Mince the garlic cloves finely.
- If using fresh peas, you can leave them as they are. If using frozen peas, briefly rinse them under warm water to thaw slightly.
- In a large pot or saucepan, combine 3 cups of water, 2 tbsp of coconut milk, 1.5 tsp of salt, 1.5 tsp of turmeric powder, and the minced garlic cloves. Stir well to ensure that the salt and turmeric are dissolved and evenly distributed.
- Add the rinsed rice to the pot, reducing the heat to low and ensuring it's evenly distributed in the water. Stir in the 1/2 cup of peas.
- Bring the mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes. Check periodically to ensure the rice does not stick to the bottom.
- After 20 minutes, check if the rice grains are tender and the water is fully absorbed. If needed, cook for an additional 5 minutes.
- Turn off the heat and let the pot sit, covered, for another 5 minutes. This helps the rice set and become fluffier.
- Use a fork to gently fluff the rice. This will separate the grains and distribute the peas evenly.
- Transfer the cooked rice to a serving dish and sprinkle with the finely chopped coriander leaves for a fresh touch.
- Serve hot, enjoying your flavorful Indian Basmati Rice with Peas as a side dish or a main course!
Once your Indian basmati rice with peas is ready, you’ll have a fragrant and flavorful dish that’s sure to be a hit at the dinner table. Serve it hot as a side or enjoy it on its own for a satisfying meal. The aromatic spices and creamy coconut milk elevate this simple recipe to a whole new level. Enjoy!
Indian basmati rice with peas FAQ:
Basmati rice typically cooks in about 15-20 minutes. Once it reaches a boil, reduce the heat, cover the pot, and let it simmer. Check for doneness after 20 minutes, and if necessary, cook for an additional 5 minutes.
If you prefer not to use coconut milk, you can substitute it with an equal amount of vegetable broth or water. This will alter the flavor slightly but will still yield a delicious rice dish.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a little water if necessary to prevent dryness.
If your rice turns out sticky, it may be due to cooking it for too long or not rinsing it thoroughly before cooking. Next time, rinse the rice until the water runs clear and keep an eye on the cooking time to prevent overcooking.
You can use either fresh or frozen peas. If using frozen peas, rinse them under warm water for a few seconds to thaw before adding them to the rice.
Tips:
- Rinse the rice thoroughly under cold water before cooking to remove excess starch, which will help prevent the rice from becoming too sticky.
- Use freshly minced garlic for a more intense flavor compared to pre-minced garlic.
- If you prefer a spicier dish, you can add a pinch of chili powder or some finely chopped green chilies along with the garlic.
- For a richer flavor, sauté the garlic in a bit of oil before adding it to the rice and water mixture.
- Using frozen peas is a convenient and time-saving option, but you can also use fresh peas if available.
- Garnish the dish with additional coriander leaves for a burst of freshness and color just before serving.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 4.11g
Carbohydrates 40g
Fiber 1.37g
Sugar 0.74g
Fat 1.55g
More recipes
Brussels sprouts with chorizo
Savory Brussels sprouts sautéed with smoky chorizo and nutty pistachios.
27 Nov 2025Roasted carrots with mustard and herbs
Flavorful roasted carrots with mustard and fresh herbs.
14 Jan 2026Baked zucchini spears with olive oil
Crispy baked zucchini spears with olive oil, perfect as a snack or side.
22 Nov 2025