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GREEN PEAS PULAO

Mr.E ANAND (BCTCA 1ST SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.

Ingredients

  • 500 gms Basmati Rice
  • 200 gms Green peas
  • 125 gms Onions
  • 25 gms Ginger garlic paste
  • 20 ml Ghee
  • 20 ml Oil
  • 5 gms Salt
  • 5 gms Cumin seeds
  • 5 gms Cinnamon stick
  • 5 gms Green Cardamom
  • 2 nos Whole black cardamom
  • 5 gms Cloves
  • 2 nos Mace strands
  • 2 nos Bay leaves

Method

  1. Wash the basmati rice until the water runs clear of the starch.
  2. Soak for 30 mins.
  3. Heat oil or ghee in a 2-litre thick bottom pan with lid.
  4. Add the cumin seeds along with all the whole spices and the slit green chilies.
  5. Fry for some seconds on low heat, until the spices splutter, then add the sliced onions. Stir and sauté until the onions are light golden or caramelized.
  6. Add ginger garlic paste and sauté further till raw flavour of ginger garlic goes off.
  7. Add the green peas and sauté for a minute.
  8. Then add the drained rice and mix gently.
  9. Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required.
  10. Mix well. Check the taste of water and it should be slightly salty.
  11. Cover and cook for 8- 10 minutes on a medium-high to high heat. After that, slow the heat to minimum and put a hot plate under the pan and cook further 5 minutes till the rice is completely cooked.
  12. Gently fluff rice and serve peas pulao hot or warm.