Sunday, April 18, 2010

Peas Pulao


Ingredients
Group I
  • Basmathi rice - 1 cup(160 ml cup)
  • Peas - 1/3 cup (80 - 100 grams)
  • Onion - 1 small size (Chopped)
  • Curry leaves - 1 string
  • Green chillies - 5(slitted)
  • Cloves - 5
  • Bay leaves - 1
  • Coconut milk - 1 cup (160 ml) 
  • Cinnamon - 2 pieces (1 inch each)
  • Cardamom - 2
  • Lemon juice - few drops
  • Oil - 2 1/2 tbsp
  • Salt for taste

To grind (to smooth paste)
Group II
  • Ginger - 3/4 inch
  • Garlic - 3
  • Ani seeds - 1 tsp


Method
  • Soak the rice for 1/2 an hour.
  • Grind the group II ingredients & make a paste.
  • Heat oil in pressure pan, on high medium flame.
  • Splutter cinnamon, cloves, cardamom, bay leaves & curry leaves one by one.
  • Add onions, green chillies, salt and fry till it becomes light brown in color.
  • Add the grounded paste & fry till the oil separates.
  • Add peas & fry well.
  • Now add the soaked rice & add 1 cup(160 ml) of water.
  • Now add the coconut milk & the lemon juice.
  • Mix well, check for salt & cover the cooker when the water stars bubbling.
  • Reduce the flame to low.
  • Let it cook for 15 minutes.
  • Switch off the flame & wait for 5 minutes.
  • Then open the cooker & mix gently.
  • Serve it with raita or any gravy.
Tips for the recipe - Add a spoon of ghee either while sauting the onions or before serving.

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