Peas Pulav

Peas pulav is an elegant, delicious one-pot meal, fragrant and gorgeous. It tastes as good as it looks – pristine white perfectly long rice grains specked with fresh green peas and ever so lightly caramelized onions. Scrumptious! Pulav is relatively simple, the coconut milk is the only point that stops me from calling it a somberi recipe. Other than the coconut milk extraction there is no major prep work involved. You could just as easily make this for a weekday lunch. Perfect for lunch boxes too. To me, Pulav or even biryani is any day quicker than sambar. And while we are on Sambar, people tell me how often do you make sambar at home (Jaya TV Jackpot question)? Once a week minimum to 2 or even 3 times a week in my case. Once a week is fine. But anything more and I get cranky. In churning meal after meal every day for so many years I think women (I didn’t say any particular group, please make your own assumptions, imagine as desired) get into this mind-numbingly boring programmed menu routine. Friday means Sambar, Ammavasai also Sambar, other festivals – Sambar. Sambar comes with its own baggage. Sambar has to be had with potato thokku (spicy Potato side dish) – compulsory. Hero’s mother has to be Saranya. Formula Menus – formula meals. One day when we didn’t make Sambar and didn’t make Kozhambu either (another formula: Milagu kozhambu + Cabbage kootu = Aala vidu da vegetarian Saturday), I made Peas pulav! I served Peas pulav with crisp deep fried cauliflower (coming soon). Pulav is also a kid-pleasing rice dish that is sure to tempt even the picky eaters. So go ahead and break the Sambar routine. Preparation time: 15 mins Cooking time: 15 minsServes: 4-5 Ingredients Basmati Rice or any long grain rice – 1 – 1/2 cupsGreen Peas – 3/4 cup Coconut milk – extracted from 1 small coconut (approximately 1 – 1/2 cups)Double beans – a handful (optional, I added because I like them)Onion – 1 large sliced fineGreen chillies – 1-2 slit lengthwiseGarlic – 4-5 pods sliced roughlyFennel seeds (sombu) – 1 tspCloves – 3 Cardamom – 1Cinnamon – 1 inch pieceStar anise – 1 small pieceKalpaasi (sea weed) – 1/2 tsp (optional)Bay leaf – 1Water – as requiredSalt to tasteOil – 2 tbspGhee – 2 tbsp + 1 tbspSugar – a pinchCoriander leaves – a...

Home-style Chicken Biryani in Pressure cooker

Biryani is synonymous with celebration and today happens to be women’s day. I am posting an easy home style chicken biryani that can be cooked entirely in a pressure cooker. I am dedicating this biryani recipe to all women (Can dedicate songs, films, match victories, awards and what not? Why not biryani recipe?). I am specially dedicating this recipe to all those time-pressed moms and wives who are always in a rush, who have a hundred items on their to do list and another hundred on their mind, who are constantly putting things back in their places, who are badly in need of a pedicure and haven’t really read the newspaper in a long time (shocking, but I haven’t really read the newspaper since sometime in 2009 when my daughter was born – a cursory glance of the headlines doesn’t count). I hope this recipe helps ease biryani making for you. This is a home style biryani, fragrant and spicy with strong ginger tones. The rice turns out beautifully long and perfectly cooked and the chicken is juicy. Two things to keep in mind are the amount of water and the time you cook the biryani. Watch the amount of water you add at the end and use the index-finger thumb-rule (Ha.. but pun not at all intended). Switch off the stove after 10-12 minutes whether or not you hear the whistle. Follow these steps and you won’t go wrong. Happy Women’s Day! Preparation time – 20 minsCooking time – 30 minsServes: 4-6 Ingredients Chicken – 1/4 kgBasmati Rice/Long grain rice – 2-1/2 cupsOnions – 2 chopped fineTomatoes – 2 choppedGinger paste – 3 tbspGreen Chillies – 4 slit lengthwiseCurd/Yogurt – 1 cupFennel seeds/Sombu – 2 tspCardamom – 2Cinnamon – 1 inch stickCloves – 3Marathi Moggu – 1Star anise – 1Bay Leaf – 1Turmeric powder – 1 tspRed chilli powder – 2-3 tbspGaram Masala powder – 1/2 tspSalt to tasteGhee – 3 tbsp + 1 tbspOil – 2 tbspWater Method 1.      Wash and clean the chicken and cut into fairly large pieces. 2.      Rinse Basmati rice/long grain rice in 2-3 changes of water till the water runs clear. Soak basmati rice in water for 1 hour. 3.      In a pressure cooker, pour in 3tbsp oil and 2 tbsp oil and when hot, drop the fennel seeds. Let fry till fragrant. Then throw in the cinnamon, cloves, cardamom, Marathi moggu, star anise and bay...
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