A white pulao recipe with peas, rice and whole spices. Tastes yum with Butter Chicken, Kadi patta gosht or any gravy you like. An ideal tiffin-box recipe and also a quick meal for unexpected guests. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
*Green Peas- 1 cup (fresh or frozen)
*Oil- 2 tbsp
*Onion- 1 (large, thinly sliced)
*Zeera- 1 tsp
*Black Peppercorns- 1/2 tsp
*Bay leaf- 2 nos
*Salt- to taste
*Zeeraga Samba Rice- 2 cups
* Water- 3 1/2 cups
PROCEDURE:
*Wash rice and soak in water for atleast 1 hour.
*Heat oil in a thick- bottomed vessel.
*Add sliced onion and caramelize them uniformly.
*Remove it from oil.
*In the same oil add zeera, peppercorns, and bay leaf and allow to crackle.
*Add washed and drained peas to it and cover the vessel and cook for 2 mins.
*Add water and salt.
*Let it come to a rolling boil.
*Now add drained rice to it and mix gently.
* The ratio of Rice to water should be 1 cup Rice to 1 1/2 cup water.
*Allow to cook on medium high flame.
*When the water gets absorbed, check if the rice is cooked.
*Sprinkle some water if necessary.
*When the rice is 95% done, lower the flame and allow to cook on dum for 3 mins.
*Remove from flame.
*Serve hot after sprinkling caramelised brown onions.
*Serve hot with any gravy of your choice.
