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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                       Kids lunch box recipes 

Peas cabbage gravy

  This peas cabbage gravy was a regular side dish for chappati in our family. First of its taste and also it is easy to make. Everyone will like its taste. 

  My chitte ( Mom's sister ) taught me this recipe. This gravy was easy to make and it goes well with paratha . I love to have this gravy as it is without any roti. This was somewhat similar to Ghuhini , which is a popular kolkata's street food.
Lets move on to the recipe.

Requirements :

 Peas – 1 cup

Cabbage ( grated ) – ½ cup

Tomato – 2

Onion – 1

Sambar powder – 2 tbs

Cinnamon – 1 stick

Cloves – 2

Curry leave – a sprig

Oil – 1 tsp

Salt as required

Method :

Soak the peas overnight and wash .

Boil peas and keep aside.

Grate onion and tomato separately.

Heat oil in a pan , add cinnamon and cloves let it fry.

Now , add grated onion and curry leave. Saute well till the raw smell leaves.

Add grated tomato and sauté well for few minutes.

Add grated cabbage and peas and mix well.

Add sambar powder and required salt.

Add about a cup of water and cook for ten minutes.

Peas cabbage gravy is ready to serve.
Serve with roti / bread ( pav ).
Note :
 Sambar powder can be substituted by chilly powder and coriander powder.
Usually the veggies are grated , if not possible can chop into fine pieces.

Misal Pav - Spicy peas Gravy served with Buns

Misal pav is the famous maharastrian snack , consists of misal a spicy peas gravy and pav which means Buns.

Misal pav was the recipe for the SNC challenge of december.  Check about the snc here.

  I had already made many chaat , didn’t tried this delicious misal. When I first say this recipe as challenge , I thought it will be difficult to make , but it was easy .

 I prepared it for dinner and everyone in my family loved this recipe.

 I served the misal  along with the homemade wheat pav. This makes a healthy dinner.

Requirements :

White peas sprouts – 1 cup

Oil – 3 tbs

Chilly powder  - 1 tsp

Coriander powder – 1 tsp

Amchur powder  - ½ tsp

Cumin seeds – ½ tsp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

To grind :

Onion - 3

Garlic - 4

Ginger – 1’’ piece

Tomato  - 2 large

Green chilly – 2

Grated coconut – ¼ cup

To serve :

Wheat pav – 8

Farshan / Mixture – 1 cup

Chopped onion – ½ cup

Coriander leaves - few

Method :

Soak the white peas overnight.

Drain the water and pressure cook the peas with required water for one whistle.

Heat a tbs oil in a kadai , add the to grind ingredients one by one. 
Add the onion , garlic and ginger , sauté well.

Add the green chillies and sauté for another minute.

Add the chopped tomato and sauté for another minute.

Now add the fresh coconut and sauté till the coconut becomes dry.

Let it cool and grind into a smooth paste.

 In the pan , heat the remaining oil , add the cumin seeds and let it splutter in low flame.

Add the dry masalas like chilly powder , coriander powder , garam masala and amchur powder. Stir well for a minute or till raw smell leaves. Take care not to burn the masalas.

Add the grounded masala and sauté well.

Add the required salt and mix well.

Add about two cups or more water and allow to boil for few minutes.

Add the cooked peas and let it cook for few minutes till it reaches the gravy consistency.

This gravy is called as usal.

This can be served as it is with roti / pav.

To make misal the following steps are to be made.

For serving :

Pour a portion of the usal in to a serving bowl, sprinkle chopped onion , farshan and coriander leaves along with toasted pav buns. Serve immediately.

Note :

Cooking the peas for more than one whistle will make it messy.

Sprinkle the farshan just before serving to retain its crunchy texture.

Methi matar malai / fenugreek peas masala

  This was the famous Punjabi sidedish for roti , parantha and naan . This is right combo with roti / phulka. Fenugreek leaves is methi in hindi which has the property of reducing blood sugar, good for diabetic patients.

  As the methi is having bitter taste, adding peas and milk reduces the bitterness. My parents and my sis liked the dish very much.

Requirements :

Peas – 1 cup

Fenugreek leaves – ½ cup

Milk – 1 cup

Curd – ¼ cup

Onion – 1 ( chopped )

Tomato puree – ½ cup

Sugar – ½ tsp

Cumin – ½ tsp

Oil

Salt as required

To grind :

Onion – 1

Green chilly – 5

Ginger – 1’’ piece

Garlic – 4 cloves

Cashew – 5 nos

Poppy seeds – ¼ tsp

 To roast and grind :

Cinnamon – 1’’ piece

Cloves – 2

Cardamom – 1

Pepper – ½ tsp

Cumin – ½ tsp

Method :

 Cook the peas separately.

Grind the to grind ingredient to a smooth paste.

Dry roast and grind the garam masala to fine powder.

Heat a teaspoon of oil and fry cumin seeds.

Add the chopped fenugreek leaves and sauté well for 3 – 4 min.

Heat oil in another pan , add chopped onion and sauté well.

Add the grounded masala paste and sauté till raw smell leaves.

Add the tomato puree and garam masala powder.

Add the cooked peas and fenugreek leaves . mix well.

Add the milk and curd , mix well.

Add required salt and a tsp of sugar.

Cook in slow flame for ten minutes.

Can add fresh cream before serving.

Methi matter malai is ready to serve. 

We had it with cabbage paratha. It was a delicious combination.

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Peas vegetable sundal

  This is a colourful and flavourful sundal. Adding carrot makes this sundal more healthy.

Requirements :

Cooked Peas -  1 cup

Onion – 2 tbs

Garam masala – ½ tsp

Grated coconut – 1 tbs

Grated carrot – 1 tsp

Curry leave – a sprig

Oil -1 tsp

Mustard seeds – ½ tsp

Method :

Heat oil in a pan, add mustard seeds and wait till it splutters.

Add chopped onion and curry leaves.

 Add the peas and required salt.

Add the garam masala and mix well.

Add the grated carrots and take off from flame.

Peas vegetable sundal is ready to serve.

Soyachunks mattar pulov

   This pulov is healthy as well as delicious. Kids would love to take it in their lunch box. Easy to make with few ingredients.
 This pulov contains soyagranules and green peas.

Requirements :

 Rice – 2 cup

Soya granules – 200 g

Green peas – 200 g

Butter – 1 tbs

Oil – 1 tsp

Onion – 1

Chilly powder – ½  tsp

Green chilly – 4

Bay leaf - 1

To grind :

Garlic – 4 cloves

Ginger – 1’’ piece

Cinnamin – 1’’ stick

Cloves – 2

Star anise – 1

Aniseed – ½ tsp

Tomato – 2

Mint leaves – a handful

Coriander leaves – a handful

Method :

 Grind the to grind ingredients into a smooth paste.

Soak the soya granules in hot water for ten minutes.

Chop onion and green chilly.
Heat the pressure cooker, add butter and oil , wait till it melts.

Add bay leaf and chopped onion , saute well.

Add the green chilly and mix well.

Add the grounded masala and saute till raw smell leaves.

Add the soya granules , tomato and green peas , mix well.

Add chopped mint and coriander leaves , saute well.
Add the soaked rice and required salt. Saute well.

Add about four cups of water , close the lid and cook for two whistles.

Soya mattar pulov is ready to serve.

Serve with any raita.