Peas Pulao is one recipe which is very tasty and easy to cook. It serves as an ideal main dish for lunch or dinner. Green Peas is vegetable which is seasonal. It comes only in the December and January of every year. Green peas is the only vegetable which is rich in protein. It valued equal to the non vegetarian dishes, with respect to its protein content.
Green peas is loved by young and the old and it often loved by the kids. Peas Pulao is a rice recipe which goes well with non vegetarian as well as vegetarian side dishes. That is why it serves as a major main dish in most buffets. Peas Pulao can be made with lot of variations depending on the ingredients to suit your taste.
Here goes the normal Green peas Pulao.
Peas pulao Ingredients:
Basmati rice -1 cup
Peas - 1 cup
Green chilli - 4
Garlic cloves - 4
Mint - 2 tblsp
Onion -1
Cinnamon - small pieces
Cardamom -1
Bay leaf -1
Water - 1 cup
Coconut milk - 1 cup
Oil - 1 1/2 tblsp
Ghee - 2 tsp
Cashew nut -10
Peas pulao Method:
Rinse and soak the rice for about 15 to 20 minutes. Grind green chilli and garlic coarsely.
Chop mint finely. Cut onion lengthwise.
Heat oil and ghee in a pressure cooker and fry the cashew nuts and keep aside. Then add cinnamon, bay leaf, cardamom in the same oil. When they crackle add onion and sauté for a few minutes.
Then add ground green chilli paste and mint leaves and sauté for a few more minutes.
Add soaked rice, peas, coconut milk, water and salt and cook for one whistle.
After the steam subsides open the cooker and sprinkle fried cashew and serve hot with cucumber or onion raita.
Note:
You can add ginger garlic paste instead of greenchilli garlic paste.
Green peas is loved by young and the old and it often loved by the kids. Peas Pulao is a rice recipe which goes well with non vegetarian as well as vegetarian side dishes. That is why it serves as a major main dish in most buffets. Peas Pulao can be made with lot of variations depending on the ingredients to suit your taste.
Here goes the normal Green peas Pulao.
Peas pulao Ingredients:
Basmati rice -1 cup
Green chilli - 4
Garlic cloves - 4
Mint - 2 tblsp
Onion -1
Cinnamon - small pieces
Cardamom -1
Bay leaf -1
Water - 1 cup
Coconut milk - 1 cup
Oil - 1 1/2 tblsp
Ghee - 2 tsp
Cashew nut -10
Peas pulao Method:
Rinse and soak the rice for about 15 to 20 minutes. Grind green chilli and garlic coarsely.
Chop mint finely. Cut onion lengthwise.
Heat oil and ghee in a pressure cooker and fry the cashew nuts and keep aside. Then add cinnamon, bay leaf, cardamom in the same oil. When they crackle add onion and sauté for a few minutes.
Then add ground green chilli paste and mint leaves and sauté for a few more minutes.
Add soaked rice, peas, coconut milk, water and salt and cook for one whistle.
After the steam subsides open the cooker and sprinkle fried cashew and serve hot with cucumber or onion raita.
Note:
You can add ginger garlic paste instead of greenchilli garlic paste.
You don't want coconut milk you can add water 2 cups.
Add water according to the rice.
Add water according to the rice.
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