Vatanano Pulao (Pea pulao garnished with fried onions) recipe
ingredients
2 1/2 cups (500 g) 1.1 lb Rice, Basmati, soaked for 1 hour
2 1/2 tsp (12 ml) Vegetable oil
1 Onion, large, sliced
5 Green cardamom (choti elaichi)
7 - 8 Cloves (laung)
1 Bay leaf (tej patta)
1 Cinnamon (dalchini), 1 inch stick
500 g (1.1 lb) Green peas (hara matar), shelled
4 cups (1 litre) 32 fl oz Water, hot
Salt to taste
2 1/2 tsp (12 ml) Vegetable oil
1 Onion, large, sliced
5 Green cardamom (choti elaichi)
7 - 8 Cloves (laung)
1 Bay leaf (tej patta)
1 Cinnamon (dalchini), 1 inch stick
500 g (1.1 lb) Green peas (hara matar), shelled
4 cups (1 litre) 32 fl oz Water, hot
Salt to taste
method
1. Heat the oil in a pan; add onion and fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
2. In the same oil, add green cardamom, cloves, bay leaf, and cinnamon stick. Saute for a few seconds. Add the rice and stir-fry for 4 minutes on medium heat.
3. Add the peas and saute for another 3 minutes. Add hot water and salt. Cook covered until the rice and peas are tender and all the water has been absorbed.
4. Serve hot garnished with fried onions.
2. In the same oil, add green cardamom, cloves, bay leaf, and cinnamon stick. Saute for a few seconds. Add the rice and stir-fry for 4 minutes on medium heat.
3. Add the peas and saute for another 3 minutes. Add hot water and salt. Cook covered until the rice and peas are tender and all the water has been absorbed.
4. Serve hot garnished with fried onions.
serving amount
serves: 5 - 6
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more information
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