Skip to main content

Peas Pulao

By

 


 
Dear friends,

               Today I will share with you the delicious recipe of 'Peas pulao.' Before that would like to share with you the benefits of green peas; Peas are an excellent source of Vitamin-K, Phosphorus, Vitamin-C, Vitamin-B-complex, antioxidants, Magnesium, and rich in fiber. Those who want to lose weight and constipation problems; can have green peas. Vitamin-K helps to removed developed bone tissue from new tissue during injuries; it also helps to counteract the loss of bone density. After the age of 35, mainly all women need to take care of their bones. Phosphorus helps to build bones; peas are magnifying for the same. Green peas are also very advantageous for diabetic patients. It also helps to reduce cholesterol levels. Antioxidants in green peas help to prevent stroke, cardiovascular diseases, and cancer. I hope this information will help you to understand the importance of green peas in our daily diet. So, let's start making ' Peas Pulao.'


Ingredients:-

  1. Basmati Rice- 2-1/2 cups.
  2. Water- 5 cups.
  3. Peas- 2 cups.
  4. Cashews- 18-20 nos.
  5. Green Chilies- 4(slit).
  6. Onion- 1(finely chopped).
  7. Ginger-garlic paste-1-1/2tbsp.
  8. Mint leaves-2 tbsp(chopped).
  9. Salt- To taste.
  10. Ghee(clarified butter)- 4tbsp.


Whole Spices:-

  1.  Green Cardamoms- 5-6 pods.
  2. Black cardamoms- 2pods.
  3. Cinnamon- 2(1-inch pieces).
  4. Bay leaves- 2nos.
  5. Star anise- 1no.
  6. Mace- 2 Strands.
  7. Nutmeg- 1small.
  8. Caraway Seeds- 1 tsp.
  9. Starflower- A little.

Preparation Method:-


Step 1- First, wash the rice thoroughly under running water. Next, soak the rice for at least 30minutes with sufficient water in a bowl.


Step 2- Now, place a wok on medium flame. Add 2tbsp of ghee and saute cashews till golden. Take out cashews from the wok, and keep them aside once they become golden.


Step 3- In the same wok, add the remaining ghee. Once the ghee is heated well, add bay leaves, cinnamon sticks, green cardamoms, black cardamoms, caraway seeds, star anise, mace, nutmeg, stone flower. Saute for few seconds until aromatic.


Step 4- Now add finely chopped onions, ginger-garlic paste. Saute well until the raw aroma goes away.


Step 5- Next, add green peas. Discard water from the rice and transfer it into the wok. Stir gently to mix well. Cook for 2-3 minutes.


Step 6- Now add 5 cups of water, salt, green chilies. Mix well. Cover the wok with a lid and lower the flame.


Step 7- Cook until the rice fluff up and water is absorbed well. In between, open the lid once to check salt. Can add more if required at this stage. 


Step 8- Once the rice fluff up, turns off the flame. Garnish peas pulao with fried cashews. Serve hot with Mutton Kasha and Raita.




             

Labels:

Comments

Post a Comment

Last week's top

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a
Post a Comment
Read more

A traditional Bangladeshi "fish recipe" - Malai Koi (Creamy climbing perch)

By
         image source Hello readers, Today, let's go out of India. Bangladesh is our neighbouring country, they also like to eat fish like us. I'm going to share a recipe called "Malai/Dudh Koi (মালাই/দুধ কই)" also known as "Jessore Koi", one famous recipe of Jessore from Bangladesh. Are you familiar with the name of this fish "Koi" ? It's called "climbing perch" in English, and the scientific name is  Anabas testudineus.  Here is a picture of Koi fish-     image source : profishingvideos Ingredients: 1) Koi Fish (5-6 pc) big size. 2) Coconut Milk (Malai) 2-3 cups 3) Mustard oil - 100 ml 4) Green chilies - 3 to 4     Coconut Milk image source   Please red " How to prepare Coconut Milk " Spices: 1) Onion-2 medium size 2) Garlic- 3 clove's for fry/1 tea spoon paste. 3) Cumin-2 tea spoon powder/1 tea spoon whole. 4) Bay leaves - 2 pc 5) Salt-To taste 6) Sugar-To taste 7) T
4 comments
Read more

Fuchka/Golgappa/Panipuri

By
  Dear friends,      Today I will share with you a recipe that every Indian I believe loves to eat. In Kolkata, it is known as 'Fuchka.' In north India(Delhi, Punjab), it is known as 'Golgappa.' In Gujarat, it is known as 'Panipuri.' Different categories Fuchka serve in the roadside of Kolkata. I can remember before this corona situation almost every day; I went to a Fuchka stall named 'Bombay store' with my colleagues. Several kinds of Fuchkas are available there like; 'Jal fuchka,' 'Chatni fuchka' but, I love to had 'Doi fuchka.' So, let's start making 'Panipuri' or 'golgappa.' Ingredients:- For the panipuri Dough:- Semolina- 1cup. All-purpose flour- 2tbsp. Whole wheat flour- 2tbsp. Baking soda- 1/4tsp. Water- 7-8tbsp or as per need. Salt- 1/2tsp. Oil- As required for frying. For Panipuri Stuffing:- Potatoes- 4 medium(boiled and mashed). Moong sprouts- 1cup. Black chickpeas- 1cup(boiled). Red chili powder-1ts
Post a Comment
Read more