Sunday, September 7, 2014

Peas Pulao / Pattani Sadham / Mattar Pulao - Restaurant Style

    Today I am posting my favorite recipe,Peas Pulao . Pulao or Briyani was my all time favorite. 

    I can have these dishes for all the three meals a day. All the pulovs are my favorite , as they are tasty and easy to make one pot meal.
  Pilaf ( also known as pilau , peleau and pulov ) is a dish in which rice is cooked in a seasoned broth. Depending on the local cuisine , it may also contain meat or vegetable.
Pilaf and similar dishes are common to Balkan , Middle Eastern , central and south Asian , East African , latin American and Caribbean Indian cuisines.

   The English term pilaf is borrowed directly from the Turkish pilav , which in turn comes from ( classical ) Persian polow and ultimately derives from Sanskrit pulaka – lump of boiled rice . The English term is further influenced by modern greek pilafi. Due to the vast spread of the dish , there exist variations of the name in many languages , including plov , polou , palov , pilau etc.
  In south Asia , pulao ( sometimes spelt pulav ) is a dish consisting of rice and commonly including peas , potatoes , French beans , carrots , mutton or chicken. It is usually served on special occasions and weddings and is very high in food energy and fat.
  Briyani is another rice dish similar to pilaf , introduced to South Asian cuisine during the mughal period . It is made from basmati or similar aromatic rice.
  Peas are easily available in fresh during the season and in dry form throughout the year. I used dry green peas to make this pulao. I sprouted it and used in making the pulao to make it more nutritious.
 This pulao can be served along with any spicy gravy like panner butter masala , dum aloo or chicken curry. Onion raita can also goes well with this rice.

It will be an excellent rcipe for lunch boxes and in parties.
  Usually basmati rice is used in making the pulao, I used normal cooking rice , I didn’t find any difference in the taste.

Requirements :
Rice – 1 cup
Onion – 1
Soaked green peas – ¾  cup
Green chillies – 2
Mint leaves – a handful
Coriander leaves – a handful
Ginger garlic paste – 1 tbs
Salt as required
Oil + Ghee – 2 tbs
Bay leaf – 1
Cinnamon – a small stick
Cloves – 2
Cardamom – 1
Star anise – 1
Cumin seeds – ¼ tsp
Method :
If using dry peas means , soak it overnight , the previous day itself.
Wash and soak the rice for 15 minutes.
Chop the onion into thin slices.
Slit the green chillies.
Heat the oil + ghee in a pressure cooker.
Add the cumin seeds, cinnamon , cloves , cardamom ,star anise , bay leaf and fry for a minute.
Add in the sliced onion and sauté till the onions become translucent.
Add the slit green chillies and ginger garlic paste  , sauté well.
Add in the green peas and mix once.
Add in the mint leaves and coriander leaves, sauté for two minutes.
Drain the water from the rice and add in the rice to the cooker.
Sauté the rice well for two minutes.
Add 2 cup of water and required salt , mix well.
Close the lid and cook for 2 whistles.
When the pressure subsides , open the lid and mix gently.
Peas pulao is ready to serve.
Serve with onion raita or any spicy gravy.

Note :
Tomato can be added to this pulov.
Instead of green chillies , garam masala can be added , but the color of the pulao will be changed.

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