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.
