PEAS PULAO

 

 

INGREDIENTS

• RICE
  2 1/2 cups
• ONIONS SLICED
  4
• GREEN CHILIES
  4
• SMALL CARDAMOMS
  6
• OIL
  1 cup
• PEAS
  2 cups
• YOGURT
  1/2 cup
• BLACK CUMIN
  1 tsp
• GINGER GARLIC PASTE
  1 tbsp
• BUTTER
  1 tbsp
• SALT
  to taste
• Ingredients for stock
  
  
• GINGER
  1 piece
• ONIONS
  2
• GARLIC
  2 bulbs
• HOT SPICES POWDER
  to taste
• SALT.
  to taste
• WATER
  2-3 glasses
• FENNEL SEEDS
  1 tsp
• CORIANDER SEEDS
  1 tbsp

DIRECTIONS

Soak 2 1/2 cups rice and in a separate cooking pot heat 1 cup oil. Fry 4 sliced onions until they turn golden brown. Divide fried onion into two halves. In half of the onion, add 1/2 cup yogurt, 1 tbsp ginger garlic paste, 6 crushed small cardamoms, 1 tsp black cumin, 4 green chilies, 2 cup peas and stir together. Then add stock and allow boiling. When stock comes to a boil, add rice, green chilies and salt to taste. Mix together all ingredients and cover the lid. When water evaporates, add 1 tbsp butter and allow simmering. Serve with fried onion tossed on top of rice.
For stock, add a piece of ginger, 2 onions, 2 bulbs of garlic, hot spices powder, salt to taste, 1 tsp fennel seeds and 1 tbsp whole coriander. Also add 2 to 3 glasses of water and allow boiling. Strain out water which is your prepared stock.