Bhojpuri-style Pea Rice

Ingredients

In the original Chilean dish, Arroz arvejado, the rice is cooked with onions, garlic, and chicken broth, giving it a savory flavor. However, in this Bhojpuri adaptation, we infuse the rice with saffron to add a unique and aromatic touch. Additionally, we use traditional Bhojpuri spices and techniques to enhance the flavors and create a dish that is true to the Bhojpuri cuisine. We alse have the original recipe for Arroz arvejado, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (200g) peas 1 cup (200g) peas
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron strands 1 teaspoon saffron strands
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a small bowl, soak the saffron strands in 2 tablespoons of warm water.
3. 3.
   In a large pot, heat the ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
4. 4.
   Add the drained rice to the pot and stir well to coat the grains with the spices and ghee.
5. 5.
   Pour in the water, add salt to taste, and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
6. 6.
   Gently fluff the rice with a fork and drizzle the saffron water over the rice. Cover the pot and let it rest for 5 minutes to allow the saffron to infuse.
7. 7.
   In a separate pan, blanch the peas in boiling water for 2-3 minutes until tender. Drain and set aside.
8. 8.
   Once the rice has rested, gently fold in the blanched peas.
9. 9.
   Serve the Bhojpuri-style Pea Rice hot as a main dish or as a side with your favorite Bhojpuri curries.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron in warm water to release its vibrant color and delicate flavor.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cardamom or a few strands of mace while cooking the rice.
• To make the dish more festive, garnish with fried onions, toasted almonds, or fresh cilantro before serving.
• If you prefer a spicier version, add a finely chopped green chili or a pinch of red chili powder to the rice while cooking.

Serving advice

Serve the Bhojpuri-style Pea Rice as a main dish accompanied by raita (yogurt sauce) and papadums for a complete and satisfying meal.

Presentation advice

Fluff the rice gently with a fork before serving to showcase the separate grains. Serve it in a decorative bowl or on a platter garnished with saffron strands for an elegant presentation.