Peas Pulao

Description

Basmati rice and Green peas cooked in coconut milk.

Ingredients-1
1 cup	Green peas
2 nos	Onion (cut lengthwise)
3 clove	Garlic (crushed)
2 nos	Green chilli (slit open)
2 nos	Bay leaves
2 nos	Cloves
2 nos	Cinnamon stick (small)
2 nos	Cardamon
¼ tsp	Cumin seeds
¼ tsp	Fennel seeds
2 cup	Basmati rice
2 cup	Fresh coconut milk
2 cup	Water
1 tsp	Salt (or to taste)
2 tsp	Oil
2 tsp	Ghee

Ingredients-2
3 tsp	Ghee
¼ tsp	Cumin seeds
6 nos	Curry leaves

Instructions

Wash basmati rice and drain water completely using a colander. Heat a few drops of ghee in a pan and fry the rice for 2 minutes. Set this aside. Now heat oil and ghee in the pan and add bay leaves, cinnamon, cloves, cardamon, cumin seeds and fennel seeds. Add green chillies, garlic and onions and fry everything for 5 minutes on low flame. Do not brown the onions, fry until just tender. Add salt, green peas, 2 cups fried rice, 2 cups coconut milk, 2 cups water and cook in a rice cooker. If using a pressure cooker, wait for 2 hiss and switch off.

Let the rice cool, now heat ghee add cumin seeds and curry leaves from the table-2. Add this to the rice and mix carefully. Serve hot with chicken curry.

Notes

Store bought coconut milk can be used, its will be concentrated, just add little water and dilute it. To make fresh coconut milk, grind 1/4 of a coconut with little water and mix it with 2 cups warm water. Using a tea filter or regular filter squeeze out the milk.

Rice is fried in this recipe to avoid sticking together and make the grains look separated.

Certain variety of Basmati rice requires soaking, this recipe is made with Swad brand, which requires at least 15 to 20 minutes soaking.

Try to use white or yello onions for this recipe, red onion seems to be too strong and often end up making the rice little pinkish.