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| Peas Pulao |
I had a long day today as usual but the good part of it was I was able to leave office early, since I was in office much earlier than normal.An early return was enough for cooking a homely dinner, blogging a couple of posts of the previous day,spending some quality time at home, and having a cup of evening tea in our para cha shop.To me, that means a lot!The prevous post was of the Jeera chicken I prepared the previous day and this post is of the humble Peas Pulao.I remember having a simple ghee-dewed Peas pulao in the Sher-e-Punjab dhaba near Barasat sometime back and thought of preparing the stuff and taste it with the slow cooked Jeera Chicken.
Serves: 3
Preparation Time: 15 mins
Cooking Time: 15 mins
Ingredients:
- Rice: 200 gms. Prepare 85% parboiled rice and spread out in the open so that the moisture gets vapourized.
- Boiled Peas: 50 gms.
- Ghee: 2 tbsp
- Vegetable Oil: 2 tbsp
- Sugar: 1 tsp
- Salt: To taste
Whole Spices:
- Shahi Jeera: 1 tsp
- Green Cardamon:2 nos.
Procedure:
- Heat 2 tbsp of vegetable oil in a pan.
- Under low heat: When the oil gets hot add the whole spices.
- Wait for the aroma of spices to evolve. The add the parboiled rice.
- Stir the rice for a couple of mins.
- Then add the sugar and salt as per taste.
- After 10-12 mins, top it up with melted ghee.
- Add the green peas at the end to the pulao and serve.
Serve with a chicken/paneer dish!
