What Make For Cooking Peas Pulao ?
I usually stock up on fresh peas during the winter season and freeze them. Summer has just started here in our part of the world with winter vegetables dwindling in the farmer’s market. Last week, I prepared Peas pulao with sweet corn curry and raita. This culinary gem among North Indian dishes is quick to make and a party pleaser. Almost all korma style recipes, vegetarian or non vegetarian, make for great sides along with raita (yogurt based chutney).
Prep time: 5 min
Cook time: 25 min
Basmati rice - 1 1/2 cups, wash and soak in water for 5 mts
Green peas (fresh) - 1/2 cup
Cloves - 4
Cinnamon stick - 1"
Bay leaf - 1
Onions - 1, large, finely sliced
Green chilies - 2-3, slit
Ginger garlic paste - 3/4 tsp
Sugar - pinch (optional)
Pudina - 15 leaves (fresh mint)
Water - 2 2/3 cups
Salt to taste
Oil - 1/2 tbsp
Ghee - 1/2 tbsp (vegans can avoid ghee and substitute with oil)
Heat ghee and oil in a pressure cooker or cooking vessel. Once hot, add cloves, cinnamon and bay leaf, allow to sizzle. Add sliced onions and green chilies and saute for 5 mts till translucent.
Add ginger garlic paste and mint leaves and saute for 3 mts. Add green peas, salt and sugar and mix. Add the washed and drained rice and mix. Saute the rice on low flame for 2 mts. Do not over mix as the rice might break.
Add water and bring to a boil. Reduce flame to low and place lid. Cook till the rice and peas are cooked, approx 15 mts. Remove lid, mix well and remove into a serving bowl. Garnish with coriander leaves and serve with a korma style curry and raita.