Nov 062014
 
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Pulao is such a versatile food that we can modify it depending on whatever ingredients we have. Vegetable pulao, palak pulao, methi pulao, rajma pulao etc. Pulao makes a perfect lunch-box meal and also best suits for a busy day.

Today I am posting my peas pulao that I often prepare for my husband’s box. I make a simple version in pressure cook so doesn’t take much time too.

 

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Make any nice gravy or semi-gravy or in fact any raita will also do good with this pulao. I add mint leaves and dry fenugreek leaves to this recipe which gives it a very aromatic taste. The addition of whole Indian spices gives all the taste that is needed for this recipe.

 

Any gravy curry would go well with this especially kurma recipes and salan gravies. You can find many gravy recipes in the blog – cauliflower kofta, oats kofta, kadai paneer, mutter paneer.

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Serves: 2

Soaking time: 30 mins

Cooking time: 20 mins

Ingredients:

Basmati rice – 1 cup (soaked in 2 cups water for 30mins)

Green peas/mutter – 1/2 cup

Mint leaves – ½ cup (tightly packed)

Dry fenugreek leaves/kasoori methi – 2 tbsp

Coriander leaves – ¼ cup (roughly chopped)

Onion – ¼ cup (finely chopped)

Ginger-garlic paste – 1 tbsp

Green chilli – 4-5 (slit lengthwise)

Cloves – 4

Peppercorns – 5

Cumin seeds/jeera – 1 tbsp

Cinnamon – ½ inch piece

Green cardamom – 2

Salt – to taste

Oil – 1 tsp

 

Procedure:

  1. Heat oil in a pan. Add cloves, jeera, cinnamon, peppercorns, cardamoms and fry for 2 minutes till a nice aroma comes.
  2. Add the green chili, ginger-garlic paste and onions. Fry till onions become soft.
  3. Add the kasoori methi leaves, mint leaves, coriander leaves, green peas and fry for a minute.
  4. Add the drained basmati rice (do not discard the water, we will use the same water for cooking the rice) and with a gentle hand combine well. Fry for 2-3 minutes.
  5. Transfer them to a bowl good enough to pressure cook the rice. If using rice cooker, you may do all the cooking directly in the rice cooker.
  6. Add the drained water obtained from soaking the basmati rice, salt to taste.
  7. Pressure cook for about 4-5 whistles. Remove from heat and let it rest for about 15 minutes.
  8. Remove and serve with any nice gravy.

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Note:

  1. You may add some garam masala powder if you want a slightly spicy pulao.
  2. Add a tsp of ghee to get a very rich flavor.

There are many rice recipes in the blog – tomato rice, capsicum rice, raw mango rice, tamarind rice, fried rice and lot more, do check them out !!!

  6 Responses to “Peas Pulao recipe – mutter pulao”

  1.  

    nice pulao recipe thanks

  2.  

    Looks terrific. I have posted Ras malai. Took me so long, it’s raining here, no proper light- I tried to do justice. 😀 Thanks for the inspiration 🙂

  3.  

    I so agree with what you have to say about pulaos in general. I like peas pulao because it is so mildly flavoured and is the ideal vehicle for many side dishes

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