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Saturday, July 2, 2016

peas pulao

  • 2 cup rice
  • 3.5 cups water
  • 1  cup green peas / matar
  • ¾ tbsp. ginger garlic paste
  • 1 large onion or ¾ cup sliced
  • 2 tbsp ghee
  • coriander leaves
  • Salt as needed
  • 1 tsp cumin/ jeera or shahi jeera
  • 1 star anise 
  • 6 cloves / lavang,
  • 1 bay leaf 
  • 2 inch cinnamon stick 

  1. Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
  2. Heat ghee or oil in a pot or cooker. Saute spices for a minute.
  3. Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.
  4. Add peas, rice and coriander leaves. Saute for 3 to 4 mins.
  5. Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.
  6. Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.
  7. Fluff up with a fork once done. Allow to rest for sometime.
  8. Garnish with nuts. Serve with raita or a gravy

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