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Quick Peas Pulao
Category : Rice, North indian, Pulao
Servings : 2-3
Time Taken : 30-45 mins
Rating :
Method
- Wash the rice and keep aside.
- Heat handi/pressure cooker, add ghee/oil, add star anise, Marathi moggu, cinnamon, clove, cardamom, bay leaf and let splutter.
- Add ginger garlic paste, and fry till the raw smell goes away.
- Add sliced onions and saut� well, add green chillies and continue sauteing.
- Add tomatoes, stir well and let cook.
- Add turmeric powder and continue cooking, once it forms into a thick paste, add green peas and mix well, add salt and let cook for a few minutes. Add washed rice and stir well, add chopped curry leaves.
- Add enough water to immerse all these contents, stir again and close with lid.
- Place whistle once the steam starts coming, and let cook for 2-3 whistles.
- Desteam, open the lid, and stir well.
- Add coriander leaves, stir well.
- Serve hot with onion raitha or cucumber raitha.
- This makes for a good lunch item.
Ingredients:
200g - rice
2 cups - peas
2 - onion (medium sized), sliced thin
1 - tomato (big) - chopped fine
4 - green chillies (big), slit
1 tsp - ginger and garlic paste
1 - star anise
1/2 inch - Marathi moggu
Cinnamon, a small piece
1 - clove
1 - cardamom
1/2 a leaf - bay leaf
4 tbsp - oil/ghee
Salt to taste
1 pinch - turmeric powder
Water to cook
Curry leaves, to garnish
Coriander leaves, to garnish
200g - rice
2 cups - peas
2 - onion (medium sized), sliced thin
1 - tomato (big) - chopped fine
4 - green chillies (big), slit
1 tsp - ginger and garlic paste
1 - star anise
1/2 inch - Marathi moggu
Cinnamon, a small piece
1 - clove
1 - cardamom
1/2 a leaf - bay leaf
4 tbsp - oil/ghee
Salt to taste
1 pinch - turmeric powder
Water to cook
Curry leaves, to garnish
Coriander leaves, to garnish
RECIPES BY P N PRAMILA
