Thursday, July 25, 2013

Matar ( peas ) pulao

Peas are such a versatile vegetable. I add peas to a myriad of dishes including upma, mixed vegetable curries, cutlets and pulao.

Peas pulao is not a very popular dish in the family but a favorite with me. There isn't much chopping to do which, by the way, is such a relief. The one and ONLY thing I hate about cooking is chopping. So, when I am on those lazy moods ( which is more often than not ), peas pulao , it is for me !!

Peas pulao is usually served with dal fry or korma. But it tastes equally wonderful on its own too…Try it…you will know :)

So here goes:

Matar pulao 

Ingredients :

Raw Basmati rice  -  1.5 cups
Ghee / oil ( ghee gives a wonderful flavor, so try using it ) -  2 tbsp
Cumin seeds ( jeera ) -  1 tbsp
Cinnamon stick -  a  1- inch stick piece
Cloves -  3-4
Bay leaf  - 1
Onion, thinly sliced - 1 large
Green chillies , slit - 3
Ginger - garlic paste -  1 tsp
Coriander leaves ( a fistful ), chopped -  1/4 cup
Peas  -  1 cup
Salt - to taste

Method :
1.  Wash rice and keep soaked in water for about 15 mins. Drain and keep aside.
2.  In a heavy bottomed pan, heat ghee.
3.  Add cumin seeds and let them brown. Then add the spices - cinnamon, cloves and bay leaf. Stir
     until a nice aroma comes out ( do not fry too much ).
4.  Now, add the sliced onion and sauté until it turns golden brown.
5.  Next, comes the ginger - garlic paste and green chillies . Stir for a while,  then add the coriander
     leaves and mix again.
6.  Mix in the green peas and give a quick stir.
7.  Finally, add the washed rice and very gently mix it , so as not to break the rice grains. Stir the rice
     grains gently in the pan for a few seconds.
8.  Add about 2 - 2.5 cups water and salt. Bring to a boil.
9.  Then lower the heat, close the lid and let the rice cook on low flame till done.
10. The rice grains should not be overcooked and they should remain separate.

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