There are days when you ache for a change in the way you prepare rice, you want it to look festive, yet don’t want an elaborate preparation, what do you do on days like that ? For inspiration I rummage through the freezer section in my refrigerator, there sat a half opened bag of Green Peas screaming “Try Me!” I won’t fail you. The plan was already on to cook some spicy mussel meat fry for the afternoon, in a split second the menu formed itself , what could go with the spicy mussels, something gentler and subtle in taste, yet comforting and nourishing. The Green Peas Pulao took over. It took hardly 20 minutes from start o finish, nothing like putting your legs up and enjoying a delicious meal in front of the TV on a weekend, comforting easy and filling.
- 2 cups basmati rice
- 4 cups water
- 1 heaped cup green peas
- 1 tbsp. ginger garlic paste
- 4 green chilies slit lengthwise
- Handful of mint leaves
- 1 large onion sliced fine
- 2 tbsp ghee
- Cashews to garnish (optional)
- Salt to taste
- 1 tsp cumin/ jeera
- 1 star anise
- 4 to 6 green cardamoms
- 2 strands of mace
- a small piece of nutmeg (optional)
- 6 cloves
- little Stone flower (optional)
- 1 bay leaf
- 2 ” cinnamon stick
- Wash and soak rice for at least 30 mins in warm to hot water. Drain & set aside.
- Slice the onions, mint leaves and green chilies. Set aside.
- Warm ghee/oil in a heavy bottomed vessel and saute the cashews until they turn golden, followed by the spices.
- Now to this, add the onions and saute until golden. Then add the ginger garlic paste and stir until the raw smell disappears.
- Now add the mint leaves & stir for a few minutes.
- To this now add the washed green peas and the drained rice. Gently stir it together taking care not to break the rice grains, after the rice is fried a bit add in the water along with salt to taste.
- If cooking in a pressure cooker wait for 2 whistles before switching the flame off, if on an open vessel cook until water is almost absorbed by the rice & remove from flame. Both needs to be on medium flame setting.
- Fluff up with a fork once done. Allow to rest for sometime.
- Garnish Green Peas pulao with cashew nuts. Serve with raita or a spicy mussel meat stir fry like I did. It will be a hit combo to try !
For my other recipes using green peas check the link below:
Cauliflower and Green Peas Kurma, https://wordpress.com/post/stirringmyspicysoul.com/882