Masala Peas Pulao (pulav) / Masaledar Matar Pulav (pulao) - can be vegan !!

Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .

This masala Peas pulav can be packed for lunch box and is also a very good pot luck party choice of menu. Bulk quantity of masala Peas Pulao can be easily made by proportionately doubling or tripling the ingredients.  It will be an instant hit with kids as well as adults.

Making Masala matar pulao ,doesn't need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time

 So ironical, that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. 

Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.

 I served masala matar pulao with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well. Gujrati style Kadhi pairs really well with this masala pulao. 

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins

Cooking Time - 20 mins

Complexity - Simple

Serves : 2-3

Ingredients

1.5 cups rice  preferably Basmati Rice 

3/4 cup fresh peas or frozen peas

2 green chillies finely chopped

1 tsp jeera

1 tsp ginger paste / finely grated ginger

2 bay leaves / tej patta

small stick of cinnamon/ dalchini

2 -3 cloves / lavang

1-2 cardamom / elaichi

1 tsp garam masala

1/2 tsp turmeric powder

fresh corriander and pudina 

2 tsbp oil

1 tbsp ghee (skip if vegan) 

salt as needed

Method

• Wash the rice well and soak it in water for about 15 mins and then drain .
• Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
• In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
• Now , add in the green chillies and ginger and fry it well.
• Add the peas, garam masala, haldi , salt and give a quick toss.
• Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
• As soon as the water boil, add the drained rice and mix well and close the cooker lid.
• Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
• Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
• Add finely chopped corriander and mint just before serving and serve it hot .

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