Wednesday, July 24, 2013

Tomato Peas Pulao

Serves 2

Basmati Rice - 1 cup
Tomatoes - 2 small or 1 big, chopped finely
Onion - 1 medium, chopped lengthwise
Green Chili - 2, slit lengthwise
Ginger Garlic Paste - 1/2 tsp
Green Peas - 1/4 cup
Turmeric - 1/8 tsp
Garam Masala - 1/2 tsp
Red Chili Powder - 3/4 tsp
Coriander Leaves - 2 tbspns, chopped finely
Salt as per taste

To temper;
Oil & Ghee - 2 tbspns
Elachi -1 (optional)
Cinnamon - 1/2 inch piece
Clove - 1
Bay Leaf - 1

Soak basmati rice for at least 1 hour. Heat a pan or pressure cooker with oil, ghee and temper with elaichi, cinnamon, clove and bay leaf. Add green chilies, onions and fry till onion turns translucent. Add ginger garlic paste, green peas and fry for a minute. Then add tomatoes. 
Now add salt, turmeric, garam masala powder and red chili powder. Fry till the tomatoes turn mushy. Drain the soaked rice and add it to the pan. Fry for a minute and add 1 cup of water. Bring to boil and pressure cook for 2 whistles in low flame.
If using rice cooker, transfer the entire content to the rice cooker.
Once the rice is cooked garnish with coriander leaves. Serve hot with raita and chips.

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