In Tamil Nadu, February is when high quality fresh green peas are available. It gives me great pleasure to shell them and to see the lovely green peas inside and, of course, cook them too! This Peas Pulav is a very simple, easy to make preparation, but it can hold pride of place in any feast.
If you wish, you can add fried cashew nuts to the pulav before serving. I don’t, because my son doesn’t like cashew nuts 🙂 The taste and flavour of peas pulav is enhanced if it is served with Fragrant Chicken Curry, Kovilpatti Chicken Curry, and Thayir Pachadi.
The peas pulav provides energy from the carbohydrates in the rice and the ghee and oil used. The green peas contribute a bit more protein than rice and 4 g of fibre per 100 g. Compared to other pulavs and vegetable biriyanis this pulav only contributes a moderate amount of energy.
- 3 C Basmati Rice
- 1 ½ C shelled, fresh, Green Peas
- 2 Onions, sliced thinly
- 1 T Garlic Paste
- 1 T Ginger Paste
- 3 Green Chillies, stalks removed
- 3 pieces Cinnamon
- 3 Cloves
- 3 T Ghee (Clarified Butter)
- 3 T Vegetable Oil
- 3 tsp Salt, or to taste
- 6 C Water (near boiling temperature)
- Wash and drain the basmati rice in a colander.
- Heat the oil and ghee in a large, heavy-based pan with a tight-fitting lid.
- Add the cinnamon and cloves.
- When the cloves begin to swell, add the sliced onion and the whole green chillies, and fry till the onion is translucent.
- Add the garlic and ginger pastes and fry on low heat till an appetising aroma arises.
- Add the green peas and stir.
- Add the basmati rice and stir till the grains are coated with the fat.
- Add the hot water and the salt, and stir.
- Increase the heat and bring to boil.
- Lower heat, close the pan, and cook till the rice is tender.
- Stir once to mix all the ingredients.
- Remove from heat, but keep the vessel closed for at least 15 minutes before serving.
- If you do not wish use basmati rice you can use the superior raw rice known as Seeraga Samba but you will have to increase the water by at least half a cup.
- Do not slit the green chillies. If you do, the seeds will escape and make the pulav very spicy.
- When frying the ginger garlic paste, add 1 tablespoon of water to prevent scorching.
- The rice is kept closed for 15 minutes after cooking to allow for maximum swelling of the grains without applying extra heat.
- If you use tinned peas, drain and add the peas when the rice is three-fourths cooked. If you add it in the beginning the peas will become mashed.