These days Green Peas are in season. Every year I buy the fresh peas, peel them and freeze them. In this way I get to use peas through-out the year. I want to share with you all a simple recipe which I used to make using frozen peas. Now since you get fresh peas, you can try this simple recipe which is quick to cook on those busy mornings. Apart from that, this is a wonderful dish for your kid's tiffin. My little one loves rice and any type of rice recipes are welcomed in her tiffin.
You can modify this recipe by adding vegetables of your choice and this becomes a Vegetable Pulao. I wanted a no onion and garlic recipe since it was a special day - A day devoted to God when we don't consume onion and garlic. You might also like to try Jeera Rice recipe. Beetroot Pulao is a tried and tested recipe which you can serve to your family. Lemon Rice is also a great option for your kid's tiffin.
Ingredients: Serves: 2, Prep. Time: 20 Min's
1 cup basmati rice
2 cup's water
1/4 cup green peas
1 tsp cumin seeds
1 bayleaf
2 tablespoon ghee
2 crushed cardamom pods
3 cloves
4-5 black pepper corns
1 tablespoon pulao masala
1 inch piece of cinnamon
1 tablespoon kasuri methi
1 tsp salt/as per taste
Procedure:
Wash the basmati rice and keep aside for 15 Min's.
In a cooker, add ghee. When it heats, add the cumin seeds, bayleaf, cloves, black pepper corns, cinnamon and crushed cardamon pods.
Add the green peas and fry for 5 Min's.
After it gets cooked, add the pulao masala and stir.
Add the basmati rice and mix everything nicely.
Add salt to taste.
Fry the rice for 10 Min's in the spice and peas mixture.
Now add 2 cups water.
Close the pressure cooker and keep on the whistle/weight.
After 3 whistles turn off the cooker.
Open after cooling. Serve with raita/dal or eat as is.
Note: You might need to increase/decrease the number of whistles depending on the type of cooker you use. I used a 2 litre Nirlep Cooker and hence took 3
whistles for 1 cup basmati rice.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest1 cup basmati rice
2 cup's water
1/4 cup green peas
1 tsp cumin seeds
1 bayleaf
2 tablespoon ghee
2 crushed cardamom pods
3 cloves
4-5 black pepper corns
1 tablespoon pulao masala
1 inch piece of cinnamon
1 tablespoon kasuri methi
1 tsp salt/as per taste
Wash the basmati rice and keep aside for 15 Min's.
In a cooker, add ghee. When it heats, add the cumin seeds, bayleaf, cloves, black pepper corns, cinnamon and crushed cardamon pods.
Add the green peas and fry for 5 Min's.
After it gets cooked, add the pulao masala and stir.
Add the basmati rice and mix everything nicely.
Add salt to taste.
Fry the rice for 10 Min's in the spice and peas mixture.
Now add 2 cups water.
Close the pressure cooker and keep on the whistle/weight.
After 3 whistles turn off the cooker.
Open after cooling. Serve with raita/dal or eat as is.
Note: You might need to increase/decrease the number of whistles depending on the type of cooker you use. I used a 2 litre Nirlep Cooker and hence took 3
whistles for 1 cup basmati rice.
