Isn’t it so difficult to come to office after a mid-week off? I am experiencing Friday blues today coming back to work after the celebrations yesterday, but the good thing is soon the day would be over and then there is weekend. YAY 😀 I didn’t even realize that I have posted three sweet recipes this week but festivals are about sweets right?! Being the sweet lover that I am, without even realizing was biased towards them. Anyway, the Vinayaka Chavithi celebration at my home was great this year. Even though I missed being with my in-laws as is the norm for us every year, this year we celebrated it at our home and I felt it was really beautiful. We visited the local temple in the evening including one of the Pandals and had a good time!
Moving on to the recipe, this is one of the easiest week day lunch recipes that can be made in a jiffy. I love fresh green peas and buy them in abundance during the season. With frozen food market growing more than ever, frozen green peas are such a boon to people like me. No need to shell and these ate readily available anytime. Whenever I have to prepare lunch just for me, I resort to making this Peas Pulao. Its really simple to make and quite light to eat as well. I somehow love this for the colors more than the taste. When my Pulav turns out to be white in color with specs of green here and there – whats not to love about it?!
This has to be one of the kid friendly recipes too, as there are a minimum number of spices used. Rather than beings spicy, this rice is very flavorful. The best thing about this recipe is that you do not miss out on the beautiful fragrance of the Basmati rice. To keep the color of the rice as pure as possible, I do not add anything that might spoil it. Onions are the only other body adding ingredient of this recipe and I simply love the green peas and soft cooked onions. One can increase the quantity of green chillies used, if at all spicy version is desired.
To prepare Peas Pulao
What I used –
- Basmati Rice, 1 cup
- Fresh/Frozen Green Peas, 1/3rd cup
- Onion, 1 large
- Green Chillies, 1 – 2
- Ginger Garlic Paste, 1.5 tsp
- Dried Bay Leaf, 1
- Cinnamon Stick, 1” piece
- Cloves, 2
- Green Cardamom, 1
- Oil, 2 tsp
- Salt, as required
- Water, 2 cups
How I made –
- Wash and soak Basmati rice in a cup of water for atleast 20mins.
- In a pan heat oil. Add dried bay leaf, cloves, cardamom and cinnamon stick. Fry for 30 secs. Add sliced green chillies. Fry for another thirty seconds.
- Add julienned onions and fry until translucent. Add ginger garlic paste and fry until the raw smell is gone – should take about 2-3mins.
- Add fresh green peas and cook for 2-3mins.
- Add the water used to soak the Basmati rice and one more cup of water. Add salt required for the rice. Let the water come to a rolling boil. Reduce the flame to low.
- Add the rice and cook it closed for about 7-10 mins on low flame. The rice should look cooked and the water has to be evaporated completely.
- Let it rest for 10 more mins before fluffing it up with a spoon.
- Serve hot as it is or take it for lunch in your box!
- Soaking the basmati rice for 20mins atleast reduces the cooking time.
- Increase the quantity of green chillies if you like a spicier pulao.
- Do not let the onions char, especially after adding the ginger garlic paste. It impacts the color of the peas pulav.
- Always keep the rice closed while cooking and do not stir constantly. This would break the rice and the fragrance is lost too.
- Remove the spices (bay leaf, cinnamon, cardamom and cloves) added while cooking before serving it.
- If you desire a richer version of pulao, fried cashews and a tsp of ghee/clarified butter can be added on top.