Green Peas Pulav (Spicy green Masala)

Ingredients

Fresh green peas: 1 cup

Basmati Rice,soaked:1.5 cups

Coriander seeds: 1 tbsp

Fennel seeds (saunf: 1/2 tsp

Ginger garlic paste: 1.5tsp

Green chilli: 1 or 2 depending on the spice needed.

Fresh coriander leaves, Chopped: 2cups

Onions,chopped: 2 large

Scraped coconut 1/2 cup

Cinnamon: 1.5 inch stick

Cloves: 4

Black peppercorns: 4

Oil: 3 tbsp

Turmeric powder: 1/2 tsp

Red chilli powder: 1 tbsp

Jaggery,grated: 2 tbsp

Salt to taste

Ghee: 4 teaspoons

Cashews and Raisins for plating.

Method Take coriander seeds, fennel seeds, ginger-garlic paste, green chilli, coriander leaves, one half of the onion, grated coconut, one inch cinnamon, two cloves, two peppercorns in a grinding jar. Add water and grind to a fine paste. Do not make the paste too watery. Heat oil in a pan. Add the remaining cinnamon, cloves and peppercorns and sauté for a minute. Add the remaining onion and sauté till golden brown. Add turmeric powder and red chilli powder and sauté for two more minutes. Add ground masala and sauté till the oil separates. This will remove the raw taste from the herbs. Add water if necessary. Add green peas and sauté for two to three minutes. Add jaggery and salt to taste and mix well.

I prefer electric cooker to ccok the rice. You can also cook the whole dish in a normal cooker as well.

Trasfer the green peas and curry to the cooking vessel. Add soaked rice and 3cups of water. Mix well. Add 2tsp of ghee and switch on the electric cooker.

The cooker will switch off once the rice is cooked. If you are using a normal cooker, 2 whistles should be enough for the rice to cook.

Meanwhile, heat 2tsp ghee to roast cashews and raisins. Drizzle the mixture of cashews and raisins along with gheen on the pulav. keep the pulav closed till it is ready to be served.

Green peas pulav is ready. Serve hot with raita.