Hariyali Peas Pulav

" What's for dinner tonight? " , I literally have to face this question each evening, but there are a few days when I am prepared with the answer before hand. ;) After watching Narendra Modi leaving many in the parliament with tears, by his speech which was a mixture of drama and substance, I was charged with the words "HOPE". Well , positivity is something that people must not reject at any cost. Where there is the spark of hope, fire of success will set in for sure. The way Namo moved the nation with his speech, I decided to move my hubby with my cooking :P

I know it was a poor joke, but then let me get to the job I am here for. Today I have decided to prepare Hariyali Peas Pulav, Tomato Onion Raitha and Paneer tandoori Fry. The recipe of latter two will be a part of separate blog. (Too much is too bad in a day ;) )

I have prepared this dish for two people, so you need to adjust the ingredients quantity based on the number of people you want to serve.

Ingredients Required:

(For Hariyali peas pulav)

Fresh/Frozen green peas - 1 medium bowl.

1 medium sized onion.

5 Green chillies (I like it spicy ;)  )

1 cup fresh punida leaves

1/2 cup fresh coriander leaves.

1/2 cup curd

Garlic cloves - 5  

tiny piece of ginger

(You can use ginger garlic paste instead)

1/4 spoon turmeric

1spoon Garam masala

Cinnamon 1 stick of 2 inches

Bay leaf - 1

Cumin (Jeera) - 1/4 spoon

Butter 1 spoon.

oil 2 spoons.

Lemon -  1/2

Salt - To taste

Capsicum - 1 small.

Rice - 2 cups.

Procedure:

1. Chop Onions length wise.

2. Grind  green chillies + coriander leaves + pudina leaves + ginger + garlic by adding curd in small jar of mixer.

3. Wash rice and soak in water for 5 to 10 minutes.

4. Take a pressure cooker. Once Heated, add two spoons of oil.  Cinnamon stick, 1/4 spoon jeera, and sliced onions and saute for 2 minutes.

5. Add the green peas, ground mixture , turmeric, garam masala and capsicum and saute for couple minutes. Add rice and a spoon of butter and mix well.

   

6. Finally add water. For 1 cup rice - 2 cups water. This is the usual ratio. Since curd also leaves some water. I have adjusted accordingly. Add some salt. and stir.

7. Shut the cooker lid, keep the whistle on and increase the gas flame. For the first whistle. You can reduce the flame for the next whistle. This actually depends on the kind of rice you use. Basmati rice would cook very fast , hence, it is always good to cook them in an open vessel.

8. After 2 whistles. you can switch off the flame and wait until the steam has subsided. You can open the cooker lid and now serve the aromatic hariyali Peas pulav.

9. I served it hot with Paneer capsicum fry and tomato raitha. :) Lemon can be added at the end if you feel your pulav has turned spicy or if you like some tangy taste to activate you taste buds.