Ingredients:
1) 1 cup Rice ( Basmati rice – approx 200 gms- washed well – not soaked before )
2) 0.5 cup (half cup) frozen peas- washed in warm water.
3) 1 big ( or 2 medium) Sliced Onion
4) 1 tbsp Ghee (or unsalted butter or any cooking oil)
5) 1 Cinnamon stick
6) 1/2 bay leaf
7) 3-4 pieces of cloves
8) 2 Green cardamom (choti elachi)
9) 0.5 tsp (half) cumin seeds
10) 0.5 tsp (half tsp) Roasted cumin seed powder
11) 0.5 tsp (half tsp) red chilies powder
12) 0.5 tsp (half tsp) Garam masala powder
13) 1 tsp Salt( to taste)
14) 1.5 cup water
Kheera and Tomato Raita:
Ingredients:
1) 1 Cup Dahi (plain yogurt- about 150 gms)
2) Half medium Tomato finally chopped (Do not use tomato seeds)
3) One small piece( about 2 -3 inch) Cucumber-chopped and cut into small pieces
4) 1 Green chilly( optional)- chopped
5) 1/2 tsp Roasted cumin seeds powder
6) 1/2 tsp Salt( as per taste)
Matar (Peas) Pulao:
Method of Preparation:
1) Pre- heat PC (pressure cooker) on Medium Flame
2) Put Ghee and once heated a little bit- put Cumin seeds, Green cardamom, Bay leaf, Cloves and Cinnamon stick (sauté until cumin seeds splatter)
3) Put Onions- sauté 3-4 minutes until onion turn light brown
4) Now put all masalas- mix well
5) Put peas( matar) mix ,and put rice and mix well
6) Put Water (1.50 cups) and close the PC lid and wait for 2 whistle
7)After 2 whistle, off the gas and wait until PC’s steam is fully released.
8) Open the lid and peas pulao is ready to be served.
Note:
All the time the Flame should be on Medium.
Method of preparation for Tomato and cucumber Raita:
1) Whisk Yoghurt ( Dahi) in a bowl – put little water ( half cup) mix well until no lumps in yoghurt
2) Put Cucumber and Tomato chopped pieces, chopped Green chilly , Salt and Roasted cumin seeds powder
3) Mix well and the raita is ready to eat with peas pulao.
4) Garnish with roasted cumin seeds powder.
