Dear friends,
Today I will share with you the delicious recipe of 'Peas pulao.' Before that would like to share with you the benefits of green peas; Peas are an excellent source of Vitamin-K, Phosphorus, Vitamin-C, Vitamin-B-complex, antioxidants, Magnesium, and rich in fiber. Those who want to lose weight and constipation problems; can have green peas. Vitamin-K helps to removed developed bone tissue from new tissue during injuries; it also helps to counteract the loss of bone density. After the age of 35, mainly all women need to take care of their bones. Phosphorus helps to build bones; peas are magnifying for the same. Green peas are also very advantageous for diabetic patients. It also helps to reduce cholesterol levels. Antioxidants in green peas help to prevent stroke, cardiovascular diseases, and cancer. I hope this information will help you to understand the importance of green peas in our daily diet. So, let's start making ' Peas Pulao.'
Ingredients:-
1.Basmati Rice- 2-1/2 cups.
2.Water- 5 cups.
3 Peas- 2 cups.
4.Cashews- 18-20 nos.
5.Green Chilies- 4(slit).
6.Onion- 1(finely chopped).
7.Ginger-garlic paste-1-1/2tbsp.
8.Mint leaves-2 tbsp(chopped).
9.Salt- To taste.
10.Ghee(clarified butter)- 4tbsp.
Whole Spices:-
1.Green Cardamoms- 5-6 pods.
2.Black cardamoms- 2pods.
3.Cinnamon- 2(1-inch pieces).
4.Bay leaves- 2nos.
5.Star anise- 1no.
6.Mace- 2 Strands.
7.Nutmeg- 1small.
8.Caraway Seeds- 1 tsp.
9.Starflower- A little.
Preparation Method:-
Step 1- First, wash the rice thoroughly under running water. Next, soak the rice for at least 30minutes with sufficient water in a bowl.
Step 2- Now, place a wok on medium flame. Add 2tbsp of ghee and saute cashews till golden. Take out cashews from the wok, and keep them aside once they become golden.
Step 3- In the same wok, add the remaining ghee. Once the ghee is heated well, add bay leaves, cinnamon sticks, green cardamoms, black cardamoms, caraway seeds, star anise, mace, nutmeg, stone flower. Saute for few seconds until aromatic.
Step 4- Now add finely chopped onions, ginger-garlic paste. Saute well until the raw aroma goes away.
Step 5- Next, add green peas. Discard water from the rice and transfer it into the wok. Stir gently to mix well. Cook for 2-3 minutes.
Step 6- Now add 5 cups of water, salt, green chilies. Mix well. Cover the wok with a lid and lower the flame.
Step 7- Cook until the rice fluff up and water is absorbed well. In between, open the lid once to check salt. Can add more if required at this stage.
Step 8- Once the rice fluff up, turns off the flame. Garnish peas pulao with fried cashews. Serve hot with Mutton Kasha and Raita.
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