GREEN PEAS MASALA PULAO
In most homes, people relish pulaos and biryanis as a change especially on a week end. This is usually had with an accompanying salad, raita or side dish. We make so many different types of pulaos in Indian. Elsewhere in this blog, you will find recipes for Paneer Pulao, Panchranga Pulao, and Corn Methi Pulao.
Here's an option for an alternative to cooking several dishes like rice, dal etc. It saves time and comes as a welcome change. This recipe is adapted from Green Peas Masala Pulao by Master Chef Sanjeev Kapoor
As you would do for any dish with basmati rice, please make sure you wash and soak the rice for at least half an hour.
Ingredients:
Wash the Basmati rice and soak it in water for at least 30 minutes. Drain and keep aside.
Roughly chop 1 onion to be used for grinding. Cut the other onion into slices and keep aside
In a mixer jar, grind together coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, the roughly chopped onion, coconut gratings, 1" cinnamon, 2 cloves, 2 peppercorns to a fine paste using the required amount of water. Keep aside
In most homes, people relish pulaos and biryanis as a change especially on a week end. This is usually had with an accompanying salad, raita or side dish. We make so many different types of pulaos in Indian. Elsewhere in this blog, you will find recipes for Paneer Pulao, Panchranga Pulao, and Corn Methi Pulao.
Here's an option for an alternative to cooking several dishes like rice, dal etc. It saves time and comes as a welcome change. This recipe is adapted from Green Peas Masala Pulao by Master Chef Sanjeev Kapoor
As you would do for any dish with basmati rice, please make sure you wash and soak the rice for at least half an hour.
Ingredients:
- Green Peas, (fresh or frozen), 1 cup
- Basmati Rice, 1 and 1/2 cups
- Large sized Onion, cut into slices, 1
- Cloves, 2
- Black Peppercorns, 2
- Cinnamon, 1 " stick
- Turmeric Powder, 1/2 tsp
- Red Chilli Powder, 1 tbsp
- Jaggery, grated, 2 tbsp
- Oil, 2 tbsp
- Salt, to taste
- Ghee, 2 tsp
To Be Ground To A Paste :
- Coriander Seeds, (Dhania), 1 tbsp
- Fennel Seeds (Saunf), 1/2 tsp
- Ginger, 1 " piece
- Garlic cloves, 3-4
- Green Chilli, 1
- Fresh Coriander Leaves, roughly chopped, 1/4 cup
- Large-sized Onion, roughly chopped, 1
- Coconut Gratings, 1 tbsp
- Cinnamon, 1" stick
- Cloves, 2
- Black Peppercorns, 2
Method:
Wash the Basmati rice and soak it in water for at least 30 minutes. Drain and keep aside.
Roughly chop 1 onion to be used for grinding. Cut the other onion into slices and keep aside
In a mixer jar, grind together coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, the roughly chopped onion, coconut gratings, 1" cinnamon, 2 cloves, 2 peppercorns to a fine paste using the required amount of water. Keep aside
Heat oil in a thick bottomed kadhai and when it gets hot add the remaining cinnamon. cloves and peppercorns and saute for 1/2 a minute
Add the sliced onion and saute till it turns a golden brown
To this add the green peas, ground masala (prepared earlier) and saute till the oil separates
Next add the soaked Basmati rice, turmeric powder and red chilli powder and saute for 2-3 minutes
Add 3 cups of water, grated jaggery, salt and mix well
Cover with a lid (leaving a little gap) and cook on medium flame till the rice is three-fourths done
Drizzle 2 tsps of ghee, stir gently taking care not to break the rice grains, cover and cook till the rice is completely done
Serve hot with raita or curd salad of your choice. Try this out! I am sure you will love this as much as we did.
