Sify Bawarchi
WebSify
Follow us on
Sify Home > Food > Vegrecipes > Category > North indian lunches > Peas and potato pulao
Peas and potato pulao
By : Rehana Khambaty
Category : Vegetables, North Indian lunches
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Wash and soak the rice, then drain it.
  2. Heat the oil in a large saucepan and add the onion, cumin seeds, cardamom pods, cinnamon sticks, cloves and peppercorns.
  3. When the onion has softened, add the garlic, ginger, chillies and coriander and cook for 2 mins.
  4. Next, add the tomatoes, peas, potatoes, water, salt and rice and stir.
  5. Bring to the boil, cover and simmer on a low heat for 40 mins, until the rice has cooked.
  6. Add the butter in blobs while the pulao is still hot.

Image: Getty Images

Ingredients:
450 gms. rice, washed and soaked for 40 mins.
3 tbsp. oil
1 large onion, sliced
2 tsp. cumin seeds
3 cardamom pods
2 x 2.5 cm (1 inch) cinnamon sticks
8 cloves
8 black peppercorns
4 tsp. crushed garlic
4 tsp. grated ginger
4 green chillies, whole or chopped
A handful of chopped coriander leaves
150 gms, peeled, chopped tomatoes
200 gms. peas
6 medium sized potatoes, peeled and quartered
250 ml. water
Salt to taste
25 gms. (1 oz.) butter or margarine
  Post your Comments  
   
       
  Clear