I really got bored of cooking traditional meals, so for a change I did Peas Pulav yesterday. I learnt this from my neighbour long time back.We all liked it so much that it started making appearance on our table frequently. Another thing is that, it is less spicy and is a very simple recipe. It is a quick fix meal. When you do not have much time to spend on cooking, you can go for this. No grinding, no elaborate preparations, can be done in just 20 minutes. But do not try this dish without pudina/mint leaves as that is the highlight of the dish, which gives flavour to the dish. Now we will go the the recipe.
Wash and finely chop mint and coriander leaves.
If you do not have ginger garlic paste, just grind 2 garlic cloves and a small bit of peeled ginger.
Wash and soak basmati rice for 20 minutes. Drain the water and keep it aside.
Heat oil and ghee together, add cinnamon, cloves and cardamom.
Saute for few seconds and add finely chopped onions. Sauté till onions turns transparent, then add ginger- garlic paste and fry for a few more minutes.
Add slit green chillies, peas, mint leaves, coriander leaves and sauté for 2 minutes.
Add basmati rice, 2 cups of boiling water, needed salt and pressure cook.
Once the pressure subsides, open the cooker and gently fluff it with a fork. Your peas pulav is ready.
Serve it with potato chips, raita/pachadi of your choice, papads or any onion tomato based gravy like paneer butter masala, capsicum masala etc.
Note – If you are cooking keeping it in a vessel inside the cooker, cook for 3 whistles.
If you are cooking directly in the cooker, after adding rice and boiling water, mix well and close the cooker without weight. Cook on medium heat. When it is half cooked, stir the contents and close it with weight. Cook on low heat for 4 minutes and turn off the heat. Open after the pressure subsides.
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