It's the common man's dish that you can cook in 30 minutes or so. Below is what you need
Prep Time : 10-15 mins
Cooking Time : 15 mins
Serves : 3
Green Peas - 2 cups(fresh or frozen worst case dry ones soaked overnight)
Basmati Rice or Regular Raw Rice - 2 cups
Green Chili - 1 to 2(slit into 2)
Big Onion - 1(cut into lengthwise pieces)
Ginger Garlic Paste - 2 teaspoon
Cooking Oil - 2 tablespoon
Ghee - 1 teaspoon
Salt
All Garam Masala Items(Raw and not grounded)
Brinji Leaf - 2 leaves
Cloves - 2
Cardamom - 2
Anistar - 1
Cinnamon - 1 piece
Wash the rice clean and soak the rice in water for about 15-20 minutes before cooking. The soaking makes the rice not to stick
to each other when it's cooked. I always use basmati rice for pulao since it's the best suited rice and it has a special aroma.
You can substitute with any other raw rice like Jasmine rice or sonamasoori. Let the rice soak while we prepare the other ingredients.
If you have frozen peas, please thaw it for 5 mins in microwave with thaw setting or let it naturally thaw for 30 minutes in outside temperature. If you plan to use dry green peas, please soak it overnight else it wont boil. I suggest not to use that since it doesn't add any aroma to the rice.
Heat a small pan on medium flame, add 2 tablespoon of oil, add all the 5 garam masala items one by one and saute it. Once the bay leaf becomes golden add the onions and saute until it becomes golden brown.
Add green chilli and saute it say twice or thrice and add ginger garlic paste. Saute it well until the raw smell goes away.
Keep the mixture in low flame and drain the water from the soaked rice and add the rice to the mixture. Add required salt and mix it well.
Now transfer the contents to a electric rice cooker or a pressure cooker. Add the same quantity of water you typically use for a cup of rice. I use 1.75 cups of water for 1 cup of basmati rice. It depends on the type of rice you use.
Allow the rice to cook and serve it hot with a dash of ghee on the top
You can also season cashews roasted in ghee on the top
This rice is best served with cucumber raitha or bhoondi(plain) raitha or tomato cashew paste(see my blog)
Prep Time : 10-15 mins
Cooking Time : 15 mins
Serves : 3
Green Peas - 2 cups(fresh or frozen worst case dry ones soaked overnight)
Basmati Rice or Regular Raw Rice - 2 cups
Green Chili - 1 to 2(slit into 2)
Big Onion - 1(cut into lengthwise pieces)
Ginger Garlic Paste - 2 teaspoon
Cooking Oil - 2 tablespoon
Ghee - 1 teaspoon
Salt
All Garam Masala Items(Raw and not grounded)
Brinji Leaf - 2 leaves
Cloves - 2
Cardamom - 2
Anistar - 1
Cinnamon - 1 piece
Wash the rice clean and soak the rice in water for about 15-20 minutes before cooking. The soaking makes the rice not to stick
to each other when it's cooked. I always use basmati rice for pulao since it's the best suited rice and it has a special aroma.
You can substitute with any other raw rice like Jasmine rice or sonamasoori. Let the rice soak while we prepare the other ingredients.
If you have frozen peas, please thaw it for 5 mins in microwave with thaw setting or let it naturally thaw for 30 minutes in outside temperature. If you plan to use dry green peas, please soak it overnight else it wont boil. I suggest not to use that since it doesn't add any aroma to the rice.
Heat a small pan on medium flame, add 2 tablespoon of oil, add all the 5 garam masala items one by one and saute it. Once the bay leaf becomes golden add the onions and saute until it becomes golden brown.
Add green chilli and saute it say twice or thrice and add ginger garlic paste. Saute it well until the raw smell goes away.
Keep the mixture in low flame and drain the water from the soaked rice and add the rice to the mixture. Add required salt and mix it well.
Now transfer the contents to a electric rice cooker or a pressure cooker. Add the same quantity of water you typically use for a cup of rice. I use 1.75 cups of water for 1 cup of basmati rice. It depends on the type of rice you use.
Allow the rice to cook and serve it hot with a dash of ghee on the top
You can also season cashews roasted in ghee on the top
This rice is best served with cucumber raitha or bhoondi(plain) raitha or tomato cashew paste(see my blog)
