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peas pulao
CuminPeppers

peas pulao | matar pulao

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
soaking time 20 minutes
Total Time 45 minutes
Servings: 3
Course: Main Course
Cuisine: Indian, North Indian
Ingredients Method

Ingredients
  

  • 2 tbsp ghee
  • 1 tsp black cumin
  • 2 inch cinnamon
  • 4 cloves
  • 1 star anise
  • 4 cardamom
  • 1 bay leaf
  • 1/8 tsp peppercorns countedly 12 peppercorns
  • 1 green chilly
  • 1 tbsp ginger garlic paste/crushed
  • 1 onion (medium-sized) (chopped)
  • 1 cup fresh peas (or frozen peas)
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped coriander leaves
  • few cashew for garnish

Method
 

  1. Firstly soak the 1 cup of basmati rice for 20 minutes
Pressure cooking:
  1. Heat 2 tbsp of ghee in a pressure cooker, put the whole spices. (1 tsp of black cumin, 1 bay leaf, 2-inch cinnamon, 4 cloves, 1-star anise, 1/8 tsp of peppercorns)
  2. Secondly, add 1 tbsp of ginger garlic paste / crushed, 1 green chilly slit, 1 onion chopped. Saute well till onion becomes glossy
  3. Thirdly add 2 tbsp of chopped mint leaves and 2 tbsp of chopped coriander leaves, saute for 30 seconds in low flame
  4. Now add soaked basmati rice, mix gently
  5. And then pour in 1½ cup of water
  6. Add enough salt
  7. Pressure cook it for 1 whistle in medium flame
  8. After pressure naturally settled down in cooker, open the lid
  9. fluff the pulao with spoon. serve after 5 minutes