hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

31Jul 12

Peas Pulao

by Jay Ahmed Share 2 comments

Peas PulaoThis tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)

According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.

If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.

You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.

Print
Peas Pulao
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish.
Ingredients
  • 2tbsp Ghee
  • 3cm of Ginger, crushed finely
  • 3 Garlic Cloves, crushed finely
  • 1 medium Onion
  • 1tsp Cumin Powder
  • 3 Cardamoms
  • 3cm Cinnamon stick, broken into pieces
  • 200g Green Peas
  • 2tbsp Cashew Nuts, chopped
  • 1,000g White Basmati Rice
  • 1,500ml Water
  • Pinch of Salt to taste
  • 2tsp Coriander leaves, chopped finely, to garnish
Instructions
  1. Melt the ghee in a large pan and stir in the crushed ginger and garlic.
  2. Slice onion finely.
  3. Stir in the onion, cumin, cardamoms, and cinnamon.
  4. Stir and fry all ingredients until the onions turn transparent. You do not need to brown the onions for this recipe.
  5. Stir in the peas and cashew nuts.
  6. Lower the heat and let simmer until peas are cooked.
  7. Add in uncooked rice and stir a bit.
  8. Add in the water.
  9. Cover and cook on a high flame for 5 minutes.
  10. Lower heat to the lowest setting and let simmer for 20-25 minutes more.
  11. Serve hot, garnished with coriander leaves.

 

Tags: , , , , , , , , , , , ,

This entry was posted on Tuesday, 31 July, 2012 at 8:25 am by Jay Ahmed and is filed under Less than 1 hour, Main Courses, Meal for 6 people, Side dishes. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.

2 comments

  1. I am so impressed by how just a few simple spices can jazz up what appears to be just a peas and rice dish. It makes me feel like I don´t need to always pack my dishes full of ingredients for flavour – I can just invest in a bunch of spices!

    Reply
    M.R.H.
    August 2, 2012 at 11:34 am

  2. This was just the kind of thing I was looking for to accompany some samosas I made at the weekend. Glad I spotted it.

    Reply
    Bridget
    August 7, 2012 at 1:31 pm

Write your replic to Bridget

Click here to cancel reply.
Rate this recipe:  
CAPTCHA Image
*

About Jay Ahmed

My Badge: Boy

About