This recipe is very easy and simple, without any elaborate preparations.
This is a favorite dish of children as well as adults and we keep waiting for fresh peas to appear in the market, to make it! This is a complete meal in itself and is so easy that anybody can make it!
It can be eaten with curds; 'raita', 'chatni' or, just on their own. Children love it with tomato ketchup also!
Ingredints:- The quantity given here should be sufficient for two people.
1. Long-grained rice- 120 gm.( approx. 1 1/4 cup); 2. fresh shelled peas- 120- 130 gm.( 1 1/4 cup);
3. Onions- 2-3 medium, sliced lengthwise; 4. 'Adrak' (fresh ginger)- 1 inch piece, grated; 5. Green chillies- 2 medium sized, chopped; 6. 'Hara dhania' (fresh coriander)- a small bunch, chopped; 7. Water- 550 ml.; 8. 'Jeera' ( cumin seeds)- 1 tsp., heaped; 9. 'Desi ghee' (clarified butter)- 45 gm.(veg. oil can also be
used); 10. Salt- according to taste.
Note- A basic rule to be followed while making any pulao is that the quantity of water should be double the quantity of rice, by volume.
Method:- 1. First of all heat 'desi ghee' in the pressure cooker and add 'jeera' when it becomes hot. As soon as 'jeera' starts browning a little, add onions that have been sliced lengthwise. Fry the onion for some time, till it becomes pink, and then add grated ginger and green chillies and keep stir-frying.
2. When onions turn slightly brown, add shelled and washed peas, turn the flame to medium and stir-fry for about 1 minute.
3. Wash rice thoroughly 2-3 times (there is no need to soak rice), drain all the water and add to the peas in the cooker. Stir-fry for half a minute more turning gently so as not to break the rice grains.
4. Now turn the flame high and add water and salt. Stir with a ladle and taste a drop to check for seasoning. You can add more salt at this stage and, some red chilli powder also if you feel that the water is not spicy enough.
5. Close the lid, wait for steam to appear and then put the weight. When the first whistle comes, reduce the flame to medium and check the time. When you feel that the steam is again starting to develop in the cooker, reduce the flame further to 'low' and wait. The total time taken to cook the pulao, from the first whistle, should be 5 minutes. About 50 to 60 seconds before the end of 5 minutes, increase the flame to 'medium' again and then, as soon as the 5 minutes are over, put the flame'off ' and let the cooker sit like that only, for 15 to 20 minutes to let the pressure come down on it's own.
6. When you open the lid, your pulao will be ready to eat and still steaming hot!
Enjoy!
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