How to make Peas Pulao (Peas Pulav / Matar Pulao) - step by step | Pulao Recipes | Easy Lunch Box Recipes

I have updated my Peas Pulao Recipe with Step wise pictures.

Here is the link -

http://www.akilaskitchen.com/2010/07/peas-pulav.html

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Baby Corn Pulao

In my early cooking stages, thought pulao is something very different and cannot be done that much easily. My thinking was totally wrong, when I started trying out the pulao/pulav's. This is one of such an easy pulao, to be tried out for the beginners.

Ingredients

• Basmati Rice - 3 cups
• Water - 4.5 cups (or as directed by the back side of basmati rice pack)
• Babycorn - 5 to 6
• Green peas - 1/4 cup
• Mint leaves - few
• Coriander leaves - few
• Salt - as per taste
• Ghee - 4 tsp

To Temper

• Oil - 3 tsp
• Cinnamon stick - 1 crushed
• Star anise - 2
• Bayleaves - 1
• Fennel seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Cloves - 3 to 4
• Cardamom - 1

Method

• Soak the biryani rice for 20 - 30 min.
• Wash the baby corns and cut into small pieces as shown.

• In a pressure cooker, add the ingredients under temper (Ingredients II), one by one and slightly fry.
• Add the onions and fry.

 

  Add green chillies, ginger - garlic pastte

•  Add the mint leaves and Coriander leaves and saute nicely.

•  Add in the green peas and keep stirring for 1 min.

•  Add in the baby corns and salt.

•  Add the water and allow to boil.

•  When the water starts boiling, add the soaked rice.

•  Slightly mix the baby-corn and rice.

• Close the lid and keep the flame in low. Do not use whistle. Allow to cook in low flame for 10 to 15 min. Switch off .
• Open the lid and add ghee and slightly mix the cooked pulav, without breaking the rice.

• Serve it with plain raitha or with any spicy side dish.

Egg Fried Rice

Ingredients

Rice - 2 cups (pre cooked)

Eggs - 2 (beaten)

Light Soy sauce -  2 tsp 

Vegetable oil - 4 tsp

Vegetables - carrot, peas, corn, beans, sprouts (2 tsp each)

Spring onions - 1 (chopped finely) 

Garlic - 2 cloves (chopped finely)

Salt - as per taste

White Pepper - as per taste

Method

Add little oil in a pan.

When hot, add egg and stir rapidly to break it up.

Add another spoon of oil, followed by garlic, and rice and mix thoroughly.

Add the vegetables and spring onions and add the remaining oil and mix well.

Now add the soy sauce, salt and white pepper.

Toss it together and remove from heat.

Garnish it with spring onions.

Serve it in a bowl.

Note:

Mostly rice cooked in previous night and refrigerated suits well, as they do not stick together

Capsicum pulao

Ingredients

• Capsicum - 3 (different colors goes well) - cut square shaped
• Pepper powder - 1/2 tsp
• Briyani Rice - 2.5 cups
• Oil - 2 tsp
• Ghee - 1 tsp
• Onion - 1 chopped finely
• Green Chillies - 2 to 3 (cut lengthwise) 
• Ginger - Garlic paste - 1 tsp
• Peas - 1/2 cup (optional)
• Cumin seeds - 1/2 tsp
• Water - 4 cups
• Salt - as per taste
• Turmeric - a pinch (optional)

Method

• Wash and soak the rice. 
• In a heavy bottomed pan, add 1 tsp of oil, capsicums and fry nicely.
• Add the pepper powder, salt and turmeric.
• Sprinkle some water, till the capsicum gets cooked. (It should be little crunchy and do not cook to soft).
• Keep it aside.

• In the same pan, add 1 tsp oil, and add ginger garlic paste, green chillies and onion.
• Saute them well, till the onion becomes soft.
• Add peas and sprinkle some water again so that peas gets half cooked.
• Meanwhile, drain the soaked rice and add it.
• Add 1 tsp of oil and fry the rice for few min.
• Add 3.5 cups of water and salt.
• Allow to boil, and check the seasoning and close the lid.
• Let it cook for 7 to 10 min. by keeping the flame in sim.
• When the rice gets cooked, add the capsicum and 1 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot with any raitha or any manchurian dishes.

Note: 
1. Green chillies can be adjusted according to taste, as we are adding pepper also.
2. Some more veggies (carrot, cauliflower etc..) can also be added to it.
3. Try to soak the rice for nearly 15 to 20 min.

Cauliflower Briyani (Cauliflower Biryani)

Ingredients

• Cauliflower - 1
• Green Peas - 1 cup
• Briyani Rice - 2 cups
• Cloves - few (6 to 8)
• Cardamom - 2
• Cinnamon stick - 1 crushed
• Fennel seeds - 1/4 tsp
• Star anise - 2 to 3
• Bay leaf  - 2
• Mint leaves - a handful
• Corinader leaves - a handful
• Onion - 1 cut lengthwise
• Tomato - 1
• Ginger Garlic paste - 1 tsp
• Green chillies - 2
• Chilli powder - 1 tsp
• Corinader powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Everest Briyani Masala powder - 1/2 tsp
• Salt - as needed
• Lemon/vinegar - 1 tsp
• Oil - 2 tsp
• Ghee - 2 tsp
• Water - 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

This goes to the following event
Herbs and Flowers in my Platter by PJ

Vegetable Briyani

Ingredients

• Vegetables - 3 cups (Carrot, Beans, Cauliflower, Beetroot, Peas, Corn, Potato, Cabbage) all cut into small pieces
• Briyani Rice - 3 cups
• Water - 5 cups
• Fennel seeds - 1/4 tsp
• Cardamom - 3
• Star anise - 4
• Cloves - 1 tsp
• Cinnamon Stick - 1 stick (crushed)
• Brinji leaf - 1
• Ginger Garlic Paste - 1.5 tsp
• Green chillies - 3
• Onion - 2 (cut lengthwise0
• Tomato - 2 (chopped finely)
• Mint leaves - 1 cup
• Coriander leaves - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala Powder - 1 tsp
• Salt -  as per taste
• Oil - 3 tsp
• Ghee - 4 tsp

Method

• Wash and Soak the rice for 15 to 20 minutes.
• Add Oil in the cooker and add the spices and fry them.
• Add the onion, green chillies and ginger garlic paste.
• When onion becomes translucent, add the tomato, coriander leaves( keep few leaves for garnishing), mint leaves and saute till tomato becomes soft.
• Add the Vegetables and 1/2 cup water, chilli powder, turmeric powder, coriander powder, salt and allow to cook till the water evaporates.
• Now add the 2 tsp ghee and rice and fry for 2 minutes.
• Add the remaining water and garam masala powder.
• Check for the seasoning and when the water starts boiling, close the lid and whistle.
• Wait for 6 whistles and switch off the stove.
• When the pressure goes down, open the lid and add the remaining 2 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot.

The vegetable briyani goes to the following beautiful events

1. Festive rice event by akheela

2. Color your palate - A visual treat by Sanyuktha

3. Healing food: Beets hosted by priya  

                                        

    

This Vegetable Briyani with Brinjal Munchurian goes to the following wonderful event

Combo meal event by chaitrali

Carrot Peas Pulao

Ingredients

• Basmathi Rice - 2 cup
• Water - 3 cups
• Carrot - 1 cup
• Peas - 1 cup (I used frozen peas)
• Onion - 2 
• Green chillies - 5
• Cinnamon stick - 2 (crushed)
• Cardomom - 4
• Star anise - 3
• Cloves - 5
• Fennel seeds - 1 tsp
• Cumin seeds - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Ghee - 3 tsp
• Coriander leaves - 1/4 cup
• Mint leaves - 1/2 cup
• Salt - as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles - some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

This goes for the following wonderful events

• My event - Celebrating Independence Day - 2010
• Sanyuktha's Visual Treat Event
• Priya's CWS - Fennel Seeds

Potato Peas Pulav

Ingredients

• Basmathi rice - 2 cups
• Potato - 1
• Green Peas - 1 cup
• Onion - 1 (chopped nicely)
• Ginger Garlic Paste - 1 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Cloves - 4
• Cinnamon stick - 1
• Cardomom - 3
• Bay leaf - 1
• Mint leaves - 1/2 cup
• Water - 3 cups
• Ghee - 3 tsp
• Cashews - few
• Coriander leaves for garnishing

Method

• Soak rice for 20 mts.
• In a Pressure cooker, add ghee and all the spices mentioned above.
• Add the onion and ginger garlic paste and fry till golden brown.
• Add the potato, peas, mint leaves and green chillies and saute well.
• Now add the rice and fry for 1 minute and add the water and salt and bring to boil.
• Close the lid and simmer for 10 mts.
• Garnish with fried cashews and coriander leaves and serve hot.  

Sending this to the event CWS - Fennel Seeds by Priya

Tomato Rice (Tomato Pulav) - Thakkali Satham

Ingredients

• Basmathi Rice - 2 cups
• Water - 3 cups
• Tomato - 5 (i have taken small ones)
• Onion - 2 
• Ghee - 3 tsp
• Cloves - 6
• Cinnamon stick - 1 
• Star anise - 3
• Cardamom - 2
• Salt - as needed
• Coriander leaves - few
• Mint leaves - 1/4 cup
• Curry leaves - few
• Green chillis - 4
• Fennel seeds - 1/4 tsp
• Chilli powder - 1/4 tsp
• Ginger garlic paste - 1 tsp

Method

• Soak Basmathi rice for 20 mts.
• Meanwhile cut the leaves, onion and tomato and keep ready.
• In the pressure cooker, add the ghee.
• When it is hot, add the mentioned spices and fry well.
• Now add the onion, green chillies, ginger garlic paste and saute well.
• Add the tomato and saute till it becomes soft.
• Add the Curry leaves, mint leaves and coriander leaves.
• Fry them till they give nice aroma.
• Add the Rice and again fry for a minute.
• Now add the water, salt and chilli powder. 
• Check for the seasoning and allow it to boil.
• Now close the lid, keep it in medium flame and cook for 10 mts.
• Remove from stove and serve hot with raitha.

Sending this entry to the event CWS - Fennel Seeds by Priya