02 Apr Peas Pulao
Most often its my mom”s original recipes that satiates me more then any other recipes from gourmet kitchen or any 5 star restaurant of the world.. Simple, yummy food, staple food during my growing years, my lunch box at school, new invented tastes , twisted taste or just the regular food that would find its way to my heart.These recipes have made a lasting impression on me and even now, at times during those odd hours ,i make these simple recipes and do they feel wonderfully delicious.
Today its the simple peas pulao that most often adorned the dinner table during house events complimented with a rich chicken curry or many a times, the same pulao would make it appearance in my lunch box.And since we had morning school, lunch time would be the time that would be my proper lunch, coz most often i would almost eat nothing while pushing off to school early morning..I was a very poor eater and a finicky one too.hence ma would have had to really work around her regular dishes to really make it appealing for me to finish off my lunch. And peas pulao would be one of my favorites for lunch apart from the bread rolls and the bread slices with malai(cream and sugar).But it was the pulao that satiated me the most.
Very simple, this can replace your regular rice on a said day when dinner isnt that inviting, the rice itself would provide that extra zing, you would need nothing else , with a slight sweetness of the peas and the garam masala. On a luxurious note a thick chicken curry with fried potatoes and boiled eggs is what actually complete this pulao.
- Rice- 1 cup
- Green peas- ½ cup
- Onions sliced- 1
- Cardamon-2 green and i black
- Cloves-5 to 6
- Cinamon- 2 largestick
- Bay leaves- 2
- Ginger juice- 2 tbsp
- Roased cumin powder- 1 tsp
- Salt- As per taste
- Sugar- ½ tsp
- Cashews- 1 tbsp fried
- Raisins- 1 tsp fried
- Oil/Ghee- 1 tbsp
- In a pan, add oil, and when smoking hot, add sugar.Now add the cardamon, bay leaves, cinnamon, cloves and fry for a sec.
- Add the sliced onions and fry until golden brown.Keep some of the fried onions aside for garnishing later
- Add few raisins, and add the rice and fry. Add ginger juice. You can extract juice from grated ginger.
- Fry and add roasted cumin powder. This powder can be added at a later stage as well
- Add salt, green peas and fry for a minute. Now add water and close the lid.
- If using the pressure cooker, keep on high flame till one whistle and then reduce the it to low and let it cook for 5 minutes
- Open and add the fried cashews and additional fried raisins , fried onions and nutmeg powder.
- Add additional ghee before serving.