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Masala Pulao
Ingredients:
- 250 grams Delhi Rice or preferably Basmati Rice
- 250 grams shelled peas
- 4 cloves. 2 bay leaves
- 1-inch piece cinnamon stick
- A big pinch asafoetida
- 1 tsp. each of mustard and cumin seeds
- 1 small bunch corriander leaves
- 4 green chillies slitted
- 1/2tsp. turmeric powder
- 2 big tomatoes, blanched and sliced
- 2 tblsps. grated coconut
- Salt to taste.
Method:
Wash and soak the rice in 500 grams water for 2 hours. Heat 4 tblsps. ghee and add asafoetida, mustard and cumin seeds. When the seeds stop popping add the turmeric and whole spices, salt and tomatoes and cook till the tomatoes turn soft.
Add the peas, mix well and then add the rice along with the water in which it was soaked. Bring the water to a boil, reduce heat and cook till the rice is almost done.
Put in 1/2 bunch of the corriander leaves and green chillies after frying them lightly. Continue cooking till the rice is done.
Serve decorated with remaining coriander leaves and coconut scrapings.
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You may also want to have a look at:
Biryani and Fried Rice Recipes
Other Indian varieties of Rice Recipes
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