Peas Pulao Recipe

Peas Pulao is quick and easy recipe for your gathering. It is served as main dish with raita or tomato chutney.

INGREDIENTS

1 heaped cup basmati rice
¾ cup matar/peas, preferably fresh or frozen
½ cup thinly sliced onion
2 to 3 tbsp oil or ghee
1.75 cups for pressure cooking and 2 to 2.5 cups for cooking in a pot
salt as required
whole spices/whole garam masala:
1 tsp cumin seeds/zeera
1 inch cinnamon/dalchini
1 black cardamom/badi elaichi
1 or 2 green cardamom/hari elaichi/chotti elaichi
2 to 3 cloves/lavang
1 or 2 single strands of mace (jayitri or javitri)
1 medium bay leaf/indian bay leaf (optional)

INSTRUCTIONS

-wash the basmati rice till the water runs clear.
-soak the rice for 30 minutes. drain and keep aside.
-heat oil or ghee in a pressure cooker or in a pot.
-add the cumin seeds along with all the whole spices.
-saute till the spices release their aroma and become fragrant.
-then add the sliced onions. stir and saute till the onions are golden or caramelized.
-do not burn the onions as this will lead to bitter taste in the pulao.
-add the matar/peas and saute for a minute.
-now add the drained rice and stir gently.
-saute for a minute. add water and salt. stir.
-cover and pressure cook for 2 whistles on a high flame.
-if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
-if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes.
-fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.