Green Peas Pulao

Pulaos are aromatic and flavorful rice vareity from North part of India  which is prepared  from basmati rice, some fresh blend of spices and fresh herbs like mint and coriander leaves.

Generally these pulaos are served with Indian curries,masalas or with dal. But you when I prepared last time I ended up serving it with baby corn Manchurian since it was sitting in my  fridge  for past few days and was about to spoil.

Trust me friends , this combination of Manchurian and pulao was truly amazing. Just give a try in case if you are bored of eating it with some curries or dal.

Ingredients you will need.

Basmati rice – ¾ cup

Water -2 cup

Green peas – ½ cup.

Ginger – 1 inch piece

Garlic – 4 pods

Green chilli – 1

Onion -1 thinly sliced

Mint and coriander leaves – ¼ cup each [chopped ]

Oil – 1 tbsp

Ghee – 1 tbsp

Cinnamon -1

Cloves – 2

Cardamom – 1 crushed

Star anise – 1

Bay leaf – 1

Salt to taste

 Onion  carrot raita

Onion – 1 thinly sliced

Carrot – 4 tbsp grated

Salt to taste

Coriander leaves – little bit

Yogurt – ¼ cup

Water to dilute.

Watch Video in English

Watch Video in Tamil

Method

Watching video recipe is three times better than reading recipe.  so it is good idea to watch video for btter understanding ! :-)

Wash basmati rice and soak in water for 30 minutes. Soaking is very important as it helps in reduce cooking time and make your cooked rice super lengthy in its size.

Soak green peas in little water to bring to room temperature. [ skip if you are using fresh green peas]

Place deep pot or frying pan on your stove, add oil and ghee.

Once ghee melts, add cinnamon,cloves,cardamom,bayleaf and star anise. Wait till you get aroma.

Keep flame in low flame to avoid burning.

Now add ginger garlic green chilli paste on one side and onion on other side of the pan. basically you need to fry both of these ingredients  to be fried directly in oil.

Once raw flavor goes, add green peas and soaked basmati rice. [ strain rice from water and strained water can be used to cook pulao later.

Now gently mix rice with oil so that oil would coat each and every rice. Do it gently because you don’t need any rice to get broken.

This step is important as it helps to avoid cooked rice sticking together.

Add water, salt to taste, coriander and mint leaves. Mix every thing .

Check salt and if every thing is perfect, cover with lid and cook for 12-15 minutes in low flame .

Once all water is absorbed and rice is cooked soft, switch off the flame and rest for five more minutes. Mix it gently with fork and serve it with carrot onion raita .

To cook in pressure cookware:

You could follow the same step to cook pulao in pressure cookware. After covering it with lid, allow two whistle in medium flame. After two  whistle,simmer for 5 minutes and switch it off. Wait till pressure comes down and mix it gently with fork and serve hot with raita or any of your favourite masala or dal.

Carrot onion raita:

Mix yogurt with water  to make it creamy. Add onion, coriander leaves , grated carrot and salt. Mix well.