Peas Pulao is an easy-to-do recipe but a flavorful and tasty one. Pulao’s, generally, will be mild and delicious. Similarly, Green Peas Pulao, can be done in minutes, tastefully. It’s an easy meal to pack for lunchbox. When I prepared Peas Pulao, this time, especially, my Kiddo Amii loved it much.
|Basmati Rice||3 cups|
|Coconut Milk||2 cups|
|Cashews||10 to 15 (optional but I have not added here)|
|Fennel Seeds||1/2 tbsp|
|Onion (Medium Size)||2 (finely chopped)|
|Ginger Garlic Paste||1 tbsp|
|Fresh Green Peas||1 cup|
Wash and clean rice and soak it for 15 minutes (If you are using Basmati Rice, soak it for 15 minutes or if you are about to use raw rice, no need for soaking).
Heat oil in a pan and when it is hot, simmer the flame first, then add fennel seeds, bay leaf and star anise in series to the pan.
Next add cardamom, cinnamon, cashews (if you are about to add, add it and wait until it turns in golden brown in color) and onions and ginger garlic paste to the pan and keep frying in simmer flame, until the raw smell of ginger garlic paste leaves off and onion turns pink in color.
Next add green peas to the pan and fry for few seconds and switch off the flame. Add rice and measured cup of coconut milk and water (however, amount of water, and cooking time depends upon the age and brand of rice. So, first try for small batch) in the pressure cooker. Then add fried items in the cooker, along with the rice. salt and bring it to boil in high flame. When it starts to boil, simmer the flame and close the lid of the cooker and cook it for exactly 10 minutes in simmer flame.
Lastly add salt and mix well and bring it to boil in high flame. When it starts to boil, simmer the flame and close the lid of the cooker and cook it for exactly 10 minutes in simmer flame and then switch off the flame and let the cooker undisturbed till the pressure is down.
Once the pressure is completely reduced, open the cooker and gently mix from the sides of the cooker and Green Peas Pulao is now ready to serve! Serve it simply with onion raitha and I served it with dum aloo!