Yet another recipe. I’m on fire I tell you.
Cooked this on Sunday for lunch and it was fab. Not too spicy, not too hot but just right.
Rice = 1 cup
Dill leaves = 1 handful
Peas = 1 handful (I soaked dry ones overnight)
Onion = 1/2 medium
Chillies = 2-3 (according to hotness)
Coriander = 1/2 handful
Tomato = 1
Grated coconut = 2-3 tbsp
Clove = 1
Cinnamon = less than 1 inch
Salt and lemon juice to taste
Heat oil in a vessel, add diced onions, add ginger garlic paste and saute for half a minute.
Add the ground paste and stir.
Add peas and dill leaves and mix well.
Add washed rice and required amount of water.
Add salt and lemon to taste. Taste the water for salt and hotness. If you feel more chillies are required, cut them up and add. Alter salt/lemon juice accordingly.
Switch off the flame.
Keep the vessel in cooker and pressure cook like you do rice. I did only 2 whistles as I didn’t want my rice to be overcooked. I let it cool for 15-20 minutes before serving. This way rice will have puffed up properly.
After it cools down, serve pulav with mosru bajji (curd preparation as is accompanied with Veg Pulav).
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