An easy and flavourful rice dish perfect for serving alongside curries, naturally gluten-free, dairy free and vegan friendly!

Yield: 5 to 6 servings
Prep time: 5 minutes
Cook time: 40 minutes

Gluten-Free Vegan Peas Pilau Rice

Pilau rice is one of those staple dishes that can be manipulated easily and it's one of the easiest ways to elevate a boring bowl of rice. Pair it with just about any curry and you've got a winning meal, but it was absolutely perfect with this gluten-free 20 minute massaman beef curry!

Don't be intimidated by this dish--it may seem like a bit of a strange process for cooking rice, but trust it. It'll be tasty and full of flavour! I've seen peas pilau dishes in a number of curry houses that use two different types of peas. I've opted for Petits Pois because I love how tender and sweet they are, but you can use whatever is your favourite! 

Ingredients:

For the pilau
1 teaspoon ground cinnamon
1 onion, sliced thinly
2 teaspoons ground cumin
60ml sunflower oil
160 grams basmati rice
170 grams frozen Petits Pois or frozen peas
350ml water
salt
Need a conversion? Use this handy chart.

How to Make Vegan Peas Pilau Rice

Vegan Peas Pilau served with Beef Massaman Curry

A few months ago, I had the absolute pleasure and the hugest privilege of heading into the kitchen of one of my favourite Indian restaurants here in Manchester and being taught how to make a couple of curries, pilau and naan bread by the chef. Zouk Tea Bar & Grill offer an amazing Indian Cookery School where you can learn recipes for the very dishes served in the restaurant. My peas pilau is a variation of the pilau dish served with curries in the restaurant.

Instructions:

1. Heat the oil in a pot on a medium heat.
2. Fry the onions in the oil until browned and fragrant, at least 5 minutes, remembering to stir every now and then
3. Add the cumin and cinnamon to the onions when they are nice and golden brown. Next, add in the frozen peas and stir until they begin to unthaw.
4. Season with a bit of salt and add the basmati rice, stirring to coat in the oil and spices.
5. Pour in the water and cook uncovered on high until the water has evaporated. This should take about 10 minutes.
6. Reduce the heat the lowest possible setting, cover and let steam for 15 minutes.
7. Remove from the heat and leave the rice covered for at least 10 minutes before serving with your favourite curry.