Coriander-Peas Pulao

It’s been a while since I wrote my last recipe. Days are running fast that it’s almost the end of half of this year. After coming to the US, I had no idea of how to spend my time. But now 24 hours is not enough. I have a lot of friends here. Especially, in my apartment I have three friends and we spend a lot of time together experimenting stuffs. One of them is Krupa. She is a naughty and enthusiastic lady among us. I know her recently and she invited all of us for dinner. She made this pulao and it was so good that I could not resist myself from asking her the recipe and permission to put it in my blog. Yoooohooo, I got it!! Here you go

Ingredients I

• Basmati rice - 2 cups (I used rice cooker cups)
• Bay leaf - 1
• Cardamom - 1
• Fennel seeds -1 tsp
• Oil - 2 tbsp
• Ghee - 2 tbsp

Ingredients II

• Coriander leaves - 1 cup
• 1″ Cinnamon stick - 1
• Cloves - 3
• Ginger - 3/4 inch
• Garlic cloves - 3
• Coconut - 4 tbsp
• Green chillies (2″ size) - 2
• Peas - 1/4 cup

Method of Preparation:

1. Grind Ingredients II and make a paste by adding a little water
2. Soak basmati rice in water for 30 minutes and drain it
3. Heat ghee in a pan and add the drained rice
4. Mix it well so that rice should be coated with ghee. Remove from the pan
5. Now add 3 cups of water to it and cook
6. If you use a pressure cooker, leave it for a whistle
7. Heat oil and ghee in a wide skillet and add fennel seeds
8. Once they splutter, add cardamom and bay leaf and toss
9. Now add the ground paste to it and mix them well till you get rid of the raw smell and becomes a gravy
10. Remove from heat and add 1/4 cup of peas to it and mix well. keep it aside
11. Once the rice is cooked, allow it to come back to normal temperature and then add it to the gravy and combine well.
12. The rice will be fresh green in colour with nice aroma.

Serve hot with Raitha

Popularity: 43% [?]

More Tasty Recipes

• Vegetable pulao (0)
• Vegetable Biryani (17)
• Szechuan Fried Rice (0)
• Pongal (0)
• Peas Pulao (4)