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Tuesday, November 25, 2014

Peas Pulao recipe


1/2 teaspoon black cumin seeds (kala jeera)
1/2 teaspoon regular cumin seeds(jeera)
3 to 4 whole cloves (launga)
1 1" stick of cinnamon (dalcini)
3 small bay leaves (tej patta)
 4 teaspoon ghee or clarified butter
1 cup basmati rice washed and dried completely
1/2 cup peas fresh or frozen
2 cups water or as needed
1 teaspoon salt or to taste

Powder the black cumin, regular cumin, cloves and cinnamon medium coarsely keep it aside.

To a pressure cooker on medium heat with 3 teaspoons of ghee add the powdered spices and bay leaves and let it warm up till it starts to sizzle.  This takes only a few seconds.  Add the rice when the sizzling starts and stir fry the rice for 2 to 3 minutes.  After it has been stir fried for 2 to 3 minutes add the peas mix add water and salt, mix.  Cover the pressure cooker and without the weight on top cook till the rice is cooked.
Takes approximately 7 minutes.  The rice needs to be cooked so that the grains are separate and it is not mushy.  When done add a teaspoon of ghee mix and serve.  Serves 4

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