Saturday, 19 January 2013

Pea Pulao

Assalamu alaikum wa rahmatullahi wa barakatuhu!



Pea Pulao is what is made in my house when my mother wants a pulao, but she wants it quick and easy. Basically, it contains all the flavour of a normal pulao but just cooks faster. Plus, it's completely vegetarian!

A Simple List of Ingredients:

1. Sunflower Oil
2. Cloves
3. Cinnamon Stick
4. Cumin Seeds
5. Black Peppercorns
6. Black Cardamom
7. Green Chillies
8. Onion
9. Water
10. Peas
11. Salt
12. Basmati Rice

Bismillah, let's start!

 
First, wash and soak 2 and 1/2 cups (540g) Basmati rice.

Heat 4 tablespoons of sunflower oil in a large saucepan.

Take: (from top going clockwise)

4 cloves
1 cinnamon stick
1 tsp cumin seeds
4 black cardamoms
4 black peppercorns

Add them to the hot oil.

Slice 2 green chillies.

Add the sliced green chillies.

Let the spices and chillies fry on a medium heat until they sizzle and pop - only about a minute.

Take 1 large onion, thinly sliced or diced.

Add the sliced onion.

Brown the onions for about 15-20 minutes, over a medium heat until they become really dark brown. This dark colour is what gives the rice its brown colour.

Next, turn the heat right down and add 1/4 cup of water and put the lid on straight away. It is really important that you do this because as soon as you add the water, the onions start to spit.

Uncover as soon as the spitting stops (a few seconds), and fry for 2  minutes on a medium heat.

Next, add 1 cup (250g) of frozen peas. You can add any other frozen vegetables you like, and make this a Vegetable Pulao.

Add 2 teaspoons Salt.

Stir fry for a few minutes.

Add 5 cups (1 litre and 220ml) Water using the same measuring cup that you used to measure the rice.


Bring to the boil.

Add the rice.

Taste the liquid for salt. If it's less, then add more.
Put onto a medium heat until the rice soaks up all the water.
Once the rice has soaked up the water, cover for 15-20 minutes on a low heat.

After 15-20 minutes covered on a low heat, the rice is done!

This pulao would be great with My Chicken Tikka Masala and of course, with My Green Yoghurt Chutney!

Wasalaam!



Pea Pulao

Ingredients

·     2 and ½ cups (540g) Basmati Rice
·     4 tablespoons Sunflower Oil
·     4 Cloves
·     1 Cinnamon Stick
·     1 teaspoon Cumin Seeds
·     4 Black Cardamoms
·     4 Black Peppercorns
·     2 Green Chillies, sliced
·     1 large Onion, peeled and sliced
·     1 litre and 220ml Water
·     1 cup (250g) Frozen Peas
·     2 teaspoons Salt

Method

1.  Wash and soak the rice.

2.  Heat the oil in a large saucepan. Add the cloves, cinnamon stick, cumin seeds, black cardamoms, black peppercorns and the green chillies.

3.  Fry everything on a medium heat until they begin to sizzle. Add the sliced onion, and brown for 15-20 minutes on a medium heat until they become really dark brown.

4.  Next, turn the heat right down and add a splash of water, and put the lid on straight away. Uncover after a few seconds, and fry for 2 minutes over a medium heat.

5.  Then, add the peas and salt. Stir fry for a few minutes. Add the water – use the same cup to measure the water as you did the rice.

6.  Bring to the boil, and then add the rice. Taste for seasoning at this point. Place onto a medium heat until the rice soaks up all the water.


7.  Once all the water is soaked up, cover for 15-20 minutes on a low heat. Serve immediately! 

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