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Tuesday, February 28, 2012

Peas Pulao ... yes please!

I love peas pulao! There, I said it. This mildly flavored rice dish adorned with little green peas is something that I can eat by itself with a fresh garden salad on the side. Having said that, this rice is usually whipped up in Catholic homes all over Mumbai and Goa for a special meal, be it a festive occasion or a birthday or any other gathering. It pairs amazingly well with a variety of meat curries, like pork sorpotel, chicken cafreal and many, many more, and I can tell you it is a real treat. I look forward to sharing my family recipes for these meat curries with you soon.

For now, we'll get back to the peas pulao. The preparation is really simple and the few spices used add a fragrant warmth to the rice rather than a spicy heat. Don't let the simplicity of this dish undermine its flavors. Try it out and see for yourself.

A lot of folks seem to have trouble with the rice ending up very soft and mushy. This happens for a number of reasons like wrong amount of cooking water, too much stirring while the rice is cooking etc. I've made this rice hundreds of  times and have never encountered such a problem. So I think if you stick to the measures, you should be good to go.


Peas Pulao


2 bay leaves
1-2" cinnamon sticks
2 pods green cardamom
4-5 cloves
6 black peppercorns
1 onion, finely chopped
1 tbsp vegetable oil
1 cup long grained rice
2 cups water
1/4- 1/2 tsp turmeric powder
A handful of green peas
Salt, to taste

If you're using frozen peas, keep them out to thaw for a while.

Wash the rice and leave it to soak in some water for about 10 minutes while you prep the rest of the ingredients.

Heat the oil mildly in a vessel and add the bay leaves, cinnamon, cardamom, cloves and peppercorns and let them warm up and infuse the oil with their aromas and flavors, taking care not to burn the spices.

Add the chopped onion and saute till the onions and soft and translucent.

Add the turmeric powder and stir well.

Drain the water that the rice was soaking in and tip the rice into the vessel.

Stir gently making sure you don't break the grains down while stirring.

Once the rice is well coated with the spices in the pan, add the water, salt to taste and the green peas.

Cover and let it cook on a low flame, till all the water has been absorbed.

Fluff up the rice using a fork and not a spoon so that you don't mash the grains.

Serve hot with your favorite curry.


Please remember that if you'd like to change the quantity of rice used, the rice to water ratio should always be 1:2. That is 1 measure of rice to 2 measures of water to cook it in.


This recipe is linked with -
My Meatless Mondays
Mouthwatering Mondays
Mangia Mondays
A Little Birdie Told Me

4 comments:

  1. wonderful and delicious pulao !!

    Ongoing event CC-Dish For Loved Ones

    ReplyDelete
  2. Trisha,


    It was an outstanding week of talent at Rook No. 17. Thank you for being a part of the creative energy and spirit that gives “A Little Birdie Told Me…” wings. Hope to see you again at this week’s party!

    Jenn

    ReplyDelete
    Replies
    1. I look forward to your linky party every single week Jenn! Wish you many more such wonderful weeks to come!

      Delete

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