Peas Pulao
Serves 2
Preparation Time (10 min)
Cooking Time - 20 mins approx
Ingredients
Fresh / Frozen green peas - 2 cups
Rice (preferably basmati) - 2 cups
Water - 3 cups (1.5 times of rice)
Salt - to taste
For Tempering
Ghee / Oil - 2 tbsp
2 clove buds (lavang)
1/4 inch stick of cinnamon
1 bay leaf
1 medium onion - finely chopped (optional)
Method
Wash the rice thoroughly and keep it aside.
Wash the peas and keep them aside.
You can use 2 methods to cook peas pulao. I prefer method 1 mainly because it mixes the flavor of spices with the rice well and its less time consuming. Method 2 is easier / simpler to follow and you cannot go wrong with it. So its up-to personal preferences which method to use.
Method 1
Take a wide bottomed pan cooker and add the ghee / oil (Ghee gives more flavor). Start on a medium flame. When the ghee is hot, add the spices into the ghee and roast for 5 secs. If you are adding onions, add them at this point. Cook onions thoroughly until they turn transparent. If you brown the onions, then the pulao will get a brownish color. So if you want the pulao to stay whitish, then don't overcook the onions.
Add peas and fry them for 10 secs. Add salt. Add the washed basmati rice and mix well until the rice is coated well with the ghee and spices. When rice starts giving out the nice smell of basmati, then its time to add the water. Mix the water and rice well. Taste the water. It has to be a bit more saltier than your general taste, because the extra salt gets absorbed by the peas and rice.
Cover the pressure cooker and cook until you get 2 whistles. Switch off and leave on the stove until it cools down. Open the cooker lid slowly and mix the dish well. Peas pulao is ready to serve.
Method 2
Cook the washed rice with water in a pressure cooker. Remove the rice and mix with a spoon to release the steam and keep aside. Place a wide bottomed pan on medium flame and add the ghee into it. Add the spices and other ingredients as in method 1. However, cook the peas for a longer time, until they are cooked, but are still slightly crunchy. Don't overcook the peas. Add the salt and mix well.
Once the peas are cooked, mix the cooked rice into it. Reduce the flame to low. Mix the cooked rice with the mixture slowly. Take care not to break the rice. Cover and cook for 2 mins on low flame and then turn off. Peas pulao is ready to serve.
P.S : You can also add cashews to the tempering if you are fond of nuts. I served it here with Masala Boiled Eggs on the side.
Preparation Time (10 min)
Cooking Time - 20 mins approx
Ingredients
Fresh / Frozen green peas - 2 cups
Rice (preferably basmati) - 2 cups
Water - 3 cups (1.5 times of rice)
Salt - to taste
For Tempering
Ghee / Oil - 2 tbsp
2 clove buds (lavang)
1/4 inch stick of cinnamon
1 bay leaf
1 medium onion - finely chopped (optional)
Method
Wash the rice thoroughly and keep it aside.
Wash the peas and keep them aside.
You can use 2 methods to cook peas pulao. I prefer method 1 mainly because it mixes the flavor of spices with the rice well and its less time consuming. Method 2 is easier / simpler to follow and you cannot go wrong with it. So its up-to personal preferences which method to use.
Method 1
Take a wide bottomed pan cooker and add the ghee / oil (Ghee gives more flavor). Start on a medium flame. When the ghee is hot, add the spices into the ghee and roast for 5 secs. If you are adding onions, add them at this point. Cook onions thoroughly until they turn transparent. If you brown the onions, then the pulao will get a brownish color. So if you want the pulao to stay whitish, then don't overcook the onions.
Add peas and fry them for 10 secs. Add salt. Add the washed basmati rice and mix well until the rice is coated well with the ghee and spices. When rice starts giving out the nice smell of basmati, then its time to add the water. Mix the water and rice well. Taste the water. It has to be a bit more saltier than your general taste, because the extra salt gets absorbed by the peas and rice.
Cover the pressure cooker and cook until you get 2 whistles. Switch off and leave on the stove until it cools down. Open the cooker lid slowly and mix the dish well. Peas pulao is ready to serve.
Method 2
Cook the washed rice with water in a pressure cooker. Remove the rice and mix with a spoon to release the steam and keep aside. Place a wide bottomed pan on medium flame and add the ghee into it. Add the spices and other ingredients as in method 1. However, cook the peas for a longer time, until they are cooked, but are still slightly crunchy. Don't overcook the peas. Add the salt and mix well.
Once the peas are cooked, mix the cooked rice into it. Reduce the flame to low. Mix the cooked rice with the mixture slowly. Take care not to break the rice. Cover and cook for 2 mins on low flame and then turn off. Peas pulao is ready to serve.
P.S : You can also add cashews to the tempering if you are fond of nuts. I served it here with Masala Boiled Eggs on the side.
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| Peas Pulao and Masala boiled eggs |
Nice to see you back to blogging and finally you have started putting down recipes along with pictures. That's so sweet of you.
ReplyDeletePeal pulao is one of very common lunch box item at my home. I prepare it exactly the same way as you do (method 1)