Peas Mint Pulav
For the third day of rice dishes, the theme is
layered rice. Here the rice is cooked separately and the gravy is cooked
separately. Later in an oven proof dish both are layered alternatively and then
cooked either in dum or baked in an oven. So here is the baked version of peas
mint pulav.
INGREDIENTS
|
Basmati
rice |
1
cup |
|
Water
|
1
1/ cup |
|
Peas
|
3/4
cup |
|
Ghee
|
1tbsp
|
FOR THE GRAVY
|
Coriander
|
1
bunch |
|
Mint
leaves |
1/
cup |
|
Green
chillies |
2
|
|
Onion
|
1
small |
|
Ginger
|
1
small piece |
|
Garam
Masala |
1tsp
|
|
Salt
|
To
Taste |
FOR THE SEASONING
|
Oil
|
1tbsp
|
|
Cumin
seeds |
1
tsp |
|
Cardamom
|
2
|
|
Bay
leaf |
2
|
PREPARATION
Cook rice in a pressure cooker upto 2 whistles. When
completely cool, open the lid, transfer the rice to a plate, fluff it up with a
fork and let it cool
completely cool, open the lid, transfer the rice to a plate, fluff it up with a
fork and let it cool
Cook the green peas in the cooker without water
Grind all the things under the gravy to a smooth
paste with little water
paste with little water
Now heat the oil in a pan, add cumin seeds. Once it
starts to sizzle, add the whole masalas and add the ground masala add fry till
the moisture is reduced. Add the cooked peas and cook for a few seconds more.
Switch off the heat
starts to sizzle, add the whole masalas and add the ground masala add fry till
the moisture is reduced. Add the cooked peas and cook for a few seconds more.
Switch off the heat
Now preheat the oven to 180C
Take an oven proof dish. Spread the ghee at the
bottom
bottom
Now spread a layer of rice, then a layer of gravy,
again a layer of rice.
again a layer of rice.
Close it with an oven proof lid, bake for 15 minutes
for the flavour to infuse
for the flavour to infuse
Take it out, mix well and serve with paapad and
raita
raita
