Peas Pulao (Curried Rice) Recipe

Peas Pulao (Curried Rice) Recipe :-In addition to being gluten-free and vegetarian, this peas pulao recipe may be described as a fragrant curried rice dish. It is a deliciously fragrant dinner that can be prepared in a single pot and is a huge favourite with even the pickiest of eaters. It is also known as matar pulao.

Peas Pulao (Curried Rice) Recipe

WHAT GOES INTO THIS CURRIED RICE?

1. Green peas (fresh or frozen) and basmati rice
2. Ghee (or cooking oil if you’re a vegan)
3. Garlic and ginger Put Onion Make a paste out of cumin seeds.
4. Leaves of bay
5. Peppers in whole
6. Pots of cardamom
7. Barks of cinnamon
8. Putting cloves in
9. Broth made from vegetables
10. For the topping, use coriander or mint leaves

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INGREDIENTS:

• 1/4 cup of ghee oil if you want to be vegan
• 1 teaspoon cumin seeds
• 2 bay leaves, 1/2 teaspoon cloves
• 2 cardamom pods
• star anise onion paste mixture
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 cup onions, 2 green chilies.
•  1 cup basmati rice
• 3/4 cup peas (fresh or frozen)
• 1 teaspoon curry powder
• 2 cups vegetable stock or stock cubes and water
• 1 teaspoon salt to taste, and 1/4 teaspoon pepper.

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Instructions

• Using a blender, combine the red chilli, onions, ginger, and garlic, and grind them until they form a smooth paste. Then set aside.
  Rice is washed three times in cold water and then drained. Then set aside.
• Put the ghee in your pan and heat it over a flame that is low to medium.
• After the ghee has melted, all of the spices should be added and then gently fried over a low heat for one minute.
• After adding the onion paste mixture, sauté it over a low flame for three to five minutes, giving it a subtle caramelization. The aroma of unprocessed components should no longer be present. Once the rice has been washed, add it to the pan and sauté it for three to five minutes.
• In addition to the peas  you should also add curry powder   if you are using it.
• Mix in some water or veggie stock along with the stock cubes. Make the flame as strong as possible.
• Season with salt and pepper, according to personal preference. If you are adding stock cubes, please adjust the salt accordingly because they also contain salt. When the liquid reaches a boil, reduce the flame, cover the pot with a lid that is secure, and then turn off the flame until the liquid is no longer boiling. Note number eight: Your Peas Pulao will be ready to eat after ten minutes.

SOME USEFUL TIPS MAKE PEAS PULAO

• On a low temperature, fry the onion paste mixture. This step is essential if you want your peas pulao to have a particularly robust flavour. Ideally, it will caramelise quickly. Be certain that there is no trace of a raw odour left behind from the onions, ginger, or garlic.
• In the event that the paste begins to adhere to the surface of your pan, add a couple of tablespoons of water and continue to fry.
• Addition of vegetable stock or stock cubes will result in an even greater intensification of this flavour. The effort is really worth it.
• It is important to properly measure the volume of water in order to maintain the appearance of fluffy rice. Every cup of rice should be accompanied by two cups of water. There is no more.
• The Peas Pulao should not be covered until it has been steamed and is ready to be served. Because of the starches in the rice, everything will become sticky, and the steam will continue to cause the rice to become overcooked. If you want to get rid of the steam and keep your Peas Pulao nice and fluffy,
• you should use a fork and fluff the rice beginning at the top and working your way all the way down to the bottom.
• Warm the dish. After the rice has cooled down and the grains have separated, place the rice in a container and place it in the refrigerator to store any leftovers.

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