Peas Pulao, Matar Pulao Recipe, Peas Pulao With Basmati Rice

Peas Pulao

Delicious Recipe for Indian Green Peas Pulao with basmati rice. No coconut milk. Includes step by step pictures.

This is my recipe for Peas Pulao. Think about it – Peas and Rice. You can eat a hundred of these when you feel like it. Next time you eat peas pulao, stop at the hundredth grain and think about me. Will you? Don’t break the promise. OK. This is an aromatic one pot Peas Pulao dish. There are a few small little steps involved in making this Peas Pulao recipe. It takes a little bit of time but its totally worth it.

Here is how to do an awesome and fragrant Peas Pulao, Kannamma style.

STEP 1 of Peas Pulao As I told you, there are a few small prep steps involved in Peas Pulao. Lets get started with frying some onions. Heat oil in a small kadai until hot and add in 2 medium sized sliced onions and cook in high flame for 2 minutes or until golden brown. Drain on paper towels. Set aside.

STEP 2 of Peas Pulao Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and fry the cashew-nuts on low flame until brown. Drain on paper towels. Set aside.

STEP 3 of Peas Pulao Now, lets cook rice. You can do this in your rice cooker or your pressure cooker. I do it in the pressure cooker. Soak 2 cups of basmati rice in cold water for half an hour. Now, lets talk about water. The water to rice ratio while cooking is 1 RICE : 1.5 HOT WATER. So I added 3 cups of hot water to the rice. Add SALT, cinnamon, cloves and cardamom in the water and cook it for 2 whistles in medium flame or follow the instructions of your rice cooker. Once cooked, add in two to three tablespoons of ghee and fluff up the rice with a flat spatula. Set aside.

STEP 4 of Peas Pulao Soak a generous pinch of saffron in half a cup of hot milk. Set aside.

STEP 5 of Peas Pulao Boil some peas and set aside. Chop mint leaves and coriander leaves. Set aside.

STEP 6 – Onion and Peas Saute Crush some ginger and garlic in a mortar and pestle. We just want it crushed. Not pureed. Set aside.

Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and add in two medium onions and fry till soft. Add in 10 crushed green chillies. I added less as my young son still cannot take heat. He loves this pulao. I do not want his mouth on fire. So I stopped with 3 chillies. Adjust the chillies according to your taste. Add in the crushed ginger and garlic. Add in the salt. Fry for 2-3 minutes till the ginger and garlic is cooked and dry.

Add in some boiled peas and cook for a minute or two. Remove off heat. Set aside.

FINAL STEP for Peas Pulao Now is the final step. Lets call it putting together the Peas Pulao. Take a heavy bottomed pan with a tight lid. 1. Take half of the onion and peas saute mixture and spread it on the bottom of the pan. 2. Take half of the rice mixture and spread it on top of the onion and peas mixture. 3. Sprinkle half of the fried onions. 4. Sprinkle half of the fried cashew-nuts. 5. Add in few coriander leaves and mint leaves. 6. Sprinkle half of the saffron milk all over the pan

REPEAT the above steps to form another layer.

We need to put it on Dum. You can either do this in the stove top or in the oven.

If you are doing it in the stove top, keep the Peas Pulao dish on top of an iron skillet/griddle and cook on low flame (dum) for 15 minutes.

If using the oven, cook in a 400 degree F oven for 20 minutes. The results are extremely good in an oven. I always finish cooking the dum in the oven.

Serve Peas Pulao hot. Enjoy!

For Step 1

• Oil for deep frying
• 2 medium sized onions, sliced

For Step 2

• 2 Tablespoon Oil
• 3 tablespoon Cashew-nut

For Step 3

• 2 cups rice
• 3 cups hot water
• 2 sticks cinnamon
• 3 cloves
• 3 cardamom
• 1 teaspoon salt
• 3 tablespoon ghee

For Step 4

• 1/2 cup hot milk
• generous pinch of saffron

For Step 5

• 250 grams peas
• 10 sprigs mint leaves
• 10 stalks coriander leaves

For Step 6

• 1 pod garlic
• 2 inch ginger
• 1 tablespoon oil
• 2 medium sized onion
• 10 green chillies, crushed
• 1/2 teaspoon salt

1. Heat oil in a small kadai until hot and add in 2 medium sized sliced onions and cook in high flame for 2 minutes or until golden brown. Drain on paper towels. Set aside.
2. Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and fry the cashew-nuts on low flame until brown. Drain on paper towels. Set aside.
3. Soak 2 cups of rice in cold water for half an hour. The water to rice ratio is 1 RICE : 1.5 HOT WATER. So I added 3 cups of hot water to the soaked rice. Add SALT, cinnamon, cloves and cardamom in the water and cook it for 2 whistles in medium flame or follow the instructions for your rice cooker. Once cooked, add in two to three tablespoons of ghee and fluff up the rice with a flat spatula. Set aside.
4. Soak a generous pinch of saffron in half a cup of hot milk. Set aside.
5. Boil some peas and set aside. Chop mint leaves and coriander leaves. Set aside.
6. Crush some ginger and garlic in a mortar and pestle. We just want it crushed. Not pureed. Set aside.Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and add in two medium onions and fry till soft. Add in 10 crushed green chillies. Add in the crushed ginger and garlic. Add in the salt. Fry for 2-3 minutes till the ginger and garlic is cooked and dry. Add in some boiled peas and cook for a minute or two. Remove off heat. Set aside.
7. FINAL STEP – Layering the pulao -Take half of the onion and peas saute and spread it on the bottom of the pan. Take half of the rice mixture and spread it on top of the onion and peas mixture. Sprinkle half of the fried onions. Sprinkle half of the fried cashew-nuts. Add in few coriander leaves and mint leaves. Add in half of the saffron milk all over the pan. REPEAT the above steps to form another layer.
8. Put it on Dum – If you are doing it in the stove top, keep the pulao dish on top of a iron skillet/griddle and cook on low flame (dum) for 15 minutes. If using the oven, cook in a 400 degree F oven for 20 minutes.
9. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Main Dish
• Cuisine: Indian

For Step 1

• Oil for deep frying
• 2 medium sized onions, sliced

For Step 2

• 2 Tablespoon Oil
• 3 tablespoon Cashew-nut

For Step 3

• 2 cups rice
• 3 cups hot water
• 2 sticks cinnamon
• 3 cloves
• 3 cardamom
• 1 teaspoon salt
• 3 tablespoon ghee

For Step 4

• 1/2 cup hot milk
• generous pinch of saffron

For Step 5

• 250 grams peas
• 10 sprigs mint leaves
• 10 stalks coriander leaves

For Step 6

• 1 pod garlic
• 2 inch ginger
• 1 tablespoon oil
• 2 medium sized onion
• 10 green chillies, crushed
• 1/2 teaspoon salt

1. Heat oil in a small kadai until hot and add in 2 medium sized sliced onions and cook in high flame for 2 minutes or until golden brown. Drain on paper towels. Set aside.
2. Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and fry the cashew-nuts on low flame until brown. Drain on paper towels. Set aside.
3. Soak 2 cups of rice in cold water for half an hour. The water to rice ratio is 1 RICE : 1.5 HOT WATER. So I added 3 cups of hot water to the soaked rice. Add SALT, cinnamon, cloves and cardamom in the water and cook it for 2 whistles in medium flame or follow the instructions for your rice cooker. Once cooked, add in two to three tablespoons of ghee and fluff up the rice with a flat spatula. Set aside.
4. Soak a generous pinch of saffron in half a cup of hot milk. Set aside.
5. Boil some peas and set aside. Chop mint leaves and coriander leaves. Set aside.
6. Crush some ginger and garlic in a mortar and pestle. We just want it crushed. Not pureed. Set aside.Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and add in two medium onions and fry till soft. Add in 10 crushed green chillies. Add in the crushed ginger and garlic. Add in the salt. Fry for 2-3 minutes till the ginger and garlic is cooked and dry. Add in some boiled peas and cook for a minute or two. Remove off heat. Set aside.
7. FINAL STEP – Layering the pulao -Take half of the onion and peas saute and spread it on the bottom of the pan. Take half of the rice mixture and spread it on top of the onion and peas mixture. Sprinkle half of the fried onions. Sprinkle half of the fried cashew-nuts. Add in few coriander leaves and mint leaves. Add in half of the saffron milk all over the pan. REPEAT the above steps to form another layer.
8. Put it on Dum – If you are doing it in the stove top, keep the pulao dish on top of a iron skillet/griddle and cook on low flame (dum) for 15 minutes. If using the oven, cook in a 400 degree F oven for 20 minutes.
9. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Main Dish
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/peas-pulao/

Tomato Sauce, Basic Tomato Basil Pasta Sauce.

Homemade recipe for tomato basil pasta sauce from scratch using fresh tomatoes. Best, simple and basic. With step by step pictures.

Home made tomato sauce, pasta sauce is so much better than the bottled stuff any day. The main thing for a good pasta sauce is to have really good ripe tomatoes. The pasta sauce recipe otherwise has very few ingredients and a couple of spices. That is all it takes to make a good pasta sauce. You can substitute canned tomatoes for fresh ones, but we will be using fresh tomatoes today for this pasta sauce recipe.

The tomatoes need to be peeled, de-seeded and juiced before making the sauce. So lets get pasta sauce cooking guys…..

Boil water in a pan and drop in the ripe tomatoes in boiling water. Boil for half a minute to a minute until the skin of the tomato cracks like the picture shown below. Blanching the tomatoes in hot water helps in peeling the skin easily for pasta sauce.

Peel the tomato skin and cut the tomato into half. Remove the seeds and let the juices through a strainer / colander. We will be using the juice later.

After peeling and removing the seeds, you will be left with tomato meat and tomato juice. Discard the skin and the seeds.

Puree the tomatoes and the juice in a food processor. Set aside.

You just made home made tomato pulp. Congrats. Lets move on to making the pasta sauce.

Heat olive oil in a pan and add in 3-4 cloves of minced garlic and one finely chopped onion. Add in a teaspoon of dried thyme.

Cook the onions until soft and translucent. About 3-4 minutes in medium flame. Add in the tomato puree along with the strained juices.

There is a little Italian Nonna’s trick while making pasta sauce – tomato sauce for pasta. Its adding a teaspoon of sugar. It really rounds out the flavor. So add a teaspoon of sugar. Add in freshly ground pepper and salt.

Simmer the pasta sauce for 10 minutes in medium flame until a thick pasta sauce forms.

Switch off the flame and tear some fresh basil leaves and add it to the pasta sauce.

Your pasta sauce is now ready. You can store this sauce for up to a week in the refrigerator.

Putting together pasta and sauce:

Adding pasta sauce on cooked pasta and serving as is without making the sauce adhere to the pasta is a sin. The pasta sauce should nicely coat the pasta and should always be cooked briefly so the pasta absorbs the flavor of the pasta sauce. This little extra step goes a long way.

Add some cooked pasta in a pan and set the stove on medium heat. Add in some of the tomato sauce – pasta sauce and a teaspoon of olive oil. Briefly saute the mixture for a minute. The pasta sauce needs to adhere and coat the pasta. If the pasta is too dry, add in some drained leftover pasta water and cook till desired consistency.

Remove off heat. Serve the pasta with some grated parmesan cheese or any aged cheese of your choice. Serve hot.

Enjoy your pasta. Buon appetito.

• ¼ cup extra virgin olive oil
• 1 medium onion
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 kilogram ripe tomatoes or two – 28 ounce canned peeled tomatoes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• 5 - 6 fresh basil leaves

1. Boil water in a pan and drop the ripe tomatoes in the boiling water. Boil for half a minute to a minute. Peel the tomato skin and cut the tomato into half. Remove the seeds and let the juices through a strainer / colander. We will be using the juice later.
2. Puree the tomatoes in a food processor. Set aside.
3. Heat olive oil in a pan and add in 3-4 cloves of minced garlic and one finely chopped onion. Add in a teaspoon of dried thyme.
4. Cook the onions until soft and translucent. About 3-4 minutes in medium flame. Add in the tomato puree along with the strained juices.
5. Add a teaspoon of sugar. Add in freshly ground pepper and salt.
6. Simmer the sauce for 10 minutes in medium flame until a thick sauce forms.
7. Switch off the flame and tear some fresh basil leaves and add it to the pasta sauce.
8. Pasta sauce is now ready. You can store this sauce for up to a week in the refrigerator.

Notes

Measurements used – 1 CUP = 250 ML

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main Course
• Cuisine: Italian