Pea Pulao appears frequently on vegetarian feast menus. Depending on the enrichment added by way of ingredients such as saffron, cashews or almonds it can get sumptuous. In its everyday form, pea pulao is delicious. It is a tasty addition to the everyday meal. It is also an easy way to prepare fragrant and flavorful rice.
Pea Pulao Recipe
Ingredients
- 11/2 Cups of basmati rice
- 1 Cup frozen peas
- 1 Medium onion
- 2 Bay leaves
- 3 Cloves
- 2 Green cardamoms
- 1 inch cinnamon stick
- ¼ Cup vegetable oil
- 1 Tablespoons cumin seeds
- 1 Teaspoon salt
Preparation
- The recipe requires basmati rice. Basmati rice is highly prized in the subcontinent for its flavor and long grain. This rice grows at higher elevation in the Himalayan foothills. Wash the rice thoroughly in cold water and let it soak for 30 minutes. Defrost frozen peas. Thinly slice the onion. In a separate pan add a little oil and heat the pan on medium. Add the onion and turn the heat to low. Cook the onion till it is brown and caramelized. Set aside.
- Add oil to a deep pan and heat on medium. Add bay leaf, cloves, cardamom, and cinnamon stick. Swirl the spices around in the pan and cook till they start to crackle. Add the cumin seeds to the oil. Stir briefly and then add the washed rice to the pan and stir to coat the grains with the oil. This will ensure the rice grains remain separate and do not clump together. Add water till it is about an inch above the level of the rice. The proportion of rice to water is 1 cup rice to 1 ½ cups water. Add salt, cover and bring the pan to a boil. Next, lower the heat and cook till the rice is almost cooked through and most of the water has evaporated. Add the peas and most of the caramelized onions and fold these into the rice. The fried onions add a touch of sweetness and enrich the flavor of the rice. Cover, turn the heat to low and cook till the rice is cooked through. Fluff up the rice with a fork. Garnish with the reserved onion. Pea Pulao is customarily served with curries both vegetarian as well as non-vegetarian. It is rarely served with daals in fact it usually replaces daal when it appears on the menu.
Raita
The most common side served with Pea Pulao is raita. Raita is made with yoghurt and spices and goes very well with pea pulao. The ingredients and method of making raita are:
Ingredients
- 1 Cup plain yoghurt
- 2 Tablespoons cucumber shredded
- 2 Green serrano peppers chopped (optional)
- ½ Teaspoons garam masala
- Salt to taste
- 1 Teaspoon lemon juice
Transfer the contents to a bowl and mix well. Sprinkle the garam masala over the top. Serve chilled with the pea pulao.
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