A very simple and mildly spiced pulao made as an alternative to the usual plain rice.
I make this green peas pulav as a quick dish for hubby's lunch pack. It won't consume much time or demand a great skill during the peak hour.
Ingredients:Green peas (frozen or fresh) - 3/4 cup
(Don't use dry ones for this recipe)
Basmathi rice / raw rice (pacharise) - 1 cup
ghee - 1 tbsp
ginger - 1 inch
garlic - 2 pearls
green chillies - 2
onion (sliced thinly lengthwise) - 1/2 cup
lemon juice - 2 tbsp
cilantro + mint leaf (chopped) - 1/4 cup
bay leaf - 1
cloves (lavangam) - 2
cinnamon (pattai) - 1 inch
cashews - 10
salt - to taste
Method:Wash and clean the rice. Soak it for 30 minutes.
Defreeze the peas by putting them in some water.
Grind the chillies, ginger, garlic together to a fine paste.
In the mean time, heat ghee in a wok. Fry the cashews to golden color and keep aside.
In the same wok add the bay leaf, cloves, cinnamon and fry for a few seconds.
Immediately add the sliced onion . Saute it till the onion wilts.
Now put the masala paste and fry till oil separates. Put the green peas and saute a little. Add salt to taste.
Add the soaked rice (remove the excess water by a colander) and fry for a minute. Pour water just enough to immerse the rice. Add the lemon juice (lemon and ghee keeps rice grains separate). Cover and cook in very low flame till done.(We can cook the rice separately and add at the end also). Remove from heat while the rice is almost cooked (but stiff) and serve hot.
Garnish with fried cashews and minced cilantro + mint leaf.
Green peas pulav is ready!
Serving suggestions:Serves 2 people.
Pair this flavorful peas pulav with any spicy curry like Gobi manchurian or simply a mint chutney + raitha and enjoy!