Wednesday, September 4, 2013

Mint and Peas Pulao


Basmati  Rice - 2 cups
Mint Leaves - 1/2 bunch
Green Chillies - 4
Fresh Green Peas - 1/2 cup
Onions - 2
Bay Leaves - 2
Ginger Garlic Paste - 1 tsp
Aniseeds - 1/2 tsp
Star Anise - 2
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Ghee - 3 tbsps
Oil - 1 tbsp

For Garnishing:

Coriander Leaves

  1. Wash and soak rice for 30 minutes.
  2. Cut onions into thin vertical slices.
  3. Heat 1 tbsp oil in a pan, add onions. Set the flame to medium and saute until onion turns brown. Set aside. Adding 1/4 tsp sugar while sauteing onions, helps them brown faster.
  4. Meanwhile, heat 2 tbsps ghee in another pan.
  5. Add aniseeds, bay leaves and star anise. When aniseeds start sizzling, add rice and saute for 2 minutes.
  6. Take half the quantity of rice and pressure cook the rice. Add just enough water so that the cooked rice have the grains separate and not clinging to one another. Spread the rice on a plate to cool down.
  7. For the remaining portion of uncooked rice, add turmeric powder, saute for half a minute. Pressure cook this rice to get yellow-grained rice. Spread the rice on a plate to cool down.
  8. Heat 1 tbsp ghee in a pan, add ginger-garlic paste. Saute for 2 minutes.
  9. Add fresh green peas. Saute well.
  10. Blend mint leaves and green chillies, into a smooth paste. Add 1 tsp water if required.
  11. Immediately, add this mint paste to the green peas. Saute well.
  12. Sprinkle pepper powder and salt. Mix well.  
  13. Add all the cooked rice - white and yellow, mix well.
  14. Add half the quantity of browned onions. Mix well.
  15. Garnish with coriander leaves and remaining browned onions.
  16. Serve with raitha.


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