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Peas Pulao
Ingredients
2 tbsp butter or ghee (clarified butter, doesn't burn easily)
1 hot green chili or 1/2 bell pepper, finely chopped
1/4 cup finely chopped onion
1/2 tsp finely chopped ginger
4 cardamom pods
4 whole cloves
1 stick whole cinnamon, broken into several pieces
(ground spices could be substituted for the above)
1 cup white rice
1 cup fresh (or frozen) peas
1/4 tsp turmeric powder, optional
2-1/4 cup water
1 tsp salt (optional)
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Method:
- Melt the butter in a large pot over a low
flame. Add the pepper, onion, ginger, and whole spices. Heat and stir
continually for several min.
- Add the rice and continue stirring so the rice
gets coated with the butter and spices. (I like to saute' the rice long
enough that most of it turns a dull white color and even begins to brown
a bit.)
- Add the peas, the water and the salt and stir.
If a yellow color is desired, add the turmeric. Bring to a boil, then
lower the heat again, cover the pot, and simmer about 20 min. until the
water has been absorbed and the rice is soft and fluffy. If you use
canned peas, drain them and add them during the last few minutes of
cooking. Serve with the whole spices left in, but warn your guests not
to chomp on them.
- (You can add or substitute all manner of
vegetables (diced carrots, cauliflower, red & yellow bell peppers, etc.)
and nuts (pine nuts, pieces of cashews or almonds or pistachios) to this
dish... be imaginative!).
Serves : 4 |