The Ultimate Guide to Cooking Lentils the Indian Way (How To Cook Everything In A Jiffy, #5) by Prasenjeet Kumar

Author:Prasenjeet Kumar
Language: eng
Format: epub
Tags: Lentil curries, lentil soups, lentils recipes, lentils cookbook, healthy pressure cooker recipes, indian food, indian recipes, easy indian cooking cookbook, indian cookbook
Publisher: Publish With Prasen
Published: 2015-05-21T16:00:00+00:00

Mattar Pulao (Peas Rice)

INGREDIENTS

Long grain rice (Basmati)-1 cup (approx. 200 grams or 7 oz.)

Peas-1/2 cup (approx. 100 grams or 3.5 oz.)

Sliced Onion-1 (Medium)

Water-2 cups

Cumin seeds (Jeera)-1/2 teaspoon

Green Cardamom (Chhoti elaichi)-2

Cinnamon (Dalchini)-1/2 inch

Cloves (Laung)-4

Bay leaf (Tejpatta)-1

Clarified butter (Ghee)-2 tablespoon

Salt– 1/2 tea spoon or to taste

Sugar-1/4 teaspoon

Method

Wash the rice well (in a vessel 3-4 times, but don’t rub it lest the grains break) and let it “dry” naturally, on an inclined plate, for 15-20 minutes. This helps enhance the aroma.

If using a pressure cooker:

In a pressure cooker, add the clarified butter, and place it on your heat source.

When the butter warms up, add the cumin seeds along with the cardamom, cinnamon, cloves, and bay leaves.

As soon as it all starts giving off a nice aroma, in less than a minute, add the onion slices and fry till translucent.

Do please make sure that the spices brown and not burn, otherwise your dish will be ruined.

Add the peas, and stir for a minute.

Now add the rice along with the salt and sugar.

Stir well.

Add the water.

Close the lid of the pressure cooker, BUT remove the weight.

When steam starts escaping from the vent, reduce the heat to minimum.

In other words, if cooking on gas, turn the knob to SIM (mer).

Wait for 10 minutes, and switch off the gas.

Take out the rice. Your Pea Pulao is ready.

If using a thick bottomed pan/vessel:

In a pan/vessel, add the clarified butter, and place it on your source of heat.

When the butter warms up, add the cumin seeds along with the cardamom, cinnamon, cloves, and bay leaves.

As soon as it all starts giving off a nice aroma, which should be in less than a minute, add the onion slices and fry till translucent.

Do please make sure that the spices brown and not burn, otherwise your dish will be ruined.

Add the peas, and stir for a minute.

Now add the rice along with the salt and sugar.

Stir well.

Add the water.

Cover the pan/vessel with a well-fitting lid.

Reduce the heat to minimum.

In other words, if cooking on gas, turn the knob to SIM (mer).

Let the rice cook for 15-20 minutes.

Switch off the heat source and let the rice remain in the vessel for another 5 minutes.

Take out the rice. Your pea pulao is ready.

Prep time: 20 minutes

Cooking time: 12 minutes with a pressure cooker; 17-22 minutes with a deep pan

Total time: 32 minutes with a pressure cooker; 37-42 minutes with a deep pan

If using an Instant Pot:

Wash the rice well (in a vessel 3-4 times, but don’t rub it lest the grains break) and let it “dry” naturally, on an inclined plate, for 15-20 minutes. This helps enhance the aroma.

Turn on the Instant Pot.

Press the Sauté button, and take it to high.

Add ghee in the inner pot.

When the ghee warms up, add the cumin seeds along with the cardamom, cinnamon, cloves, and bay leaves.

As soon as it all starts giving off a nice aroma, in less than a minute, add the onion slices and fry till translucent.

Do please make sure that the spices brown and not burn, otherwise your dish will be ruined.

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