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Tomato and Peas Pulao

                           Wish you all a very Happy New Year

Hope everyone is in holiday and new year mood,after a week of baked goodies for the holidays,today I am back with a rice dish.This is yet another colorful rice with the ripe tomatoes and plumpy green peas with the flavor of coconut milk,which is a one pot meal.Its a good option for lunch box with simple raita,potato fry or chips,home made fryums.Now on to the recipe of mildly tangy tomato pulao....

Ingredients

IngredientQuantity
Basmathi rice11/4cups
Tomato5-6nos(medium size)
Green peas(soaked)1/2cup
Onion(thinly sliced)2nos.
Ginger&garlic paste1tbs
Green Chilly 5-6nos.
Chilly powder1/2tsp
Coriander powder1/2tsp
Garam masala powder1/4tsp
Turmeric powder1/4tsp
Thick coconut milk1cup
Mint leaves10-15 leaves
Coriander leaves(chopped)as needed
Saltto taste
Ghee1tbs
Oil1tbs
For seasoning
IngredientQuantity
Cloves(lavangam)4nos.
Cinnamon2 inch piece
Star anise2nos.
Fennel seeds(sombhu)1/2tsp
Cardamom(elakkai)2nos.


Method

                            Soak the rice for 30 minutes,heat a pressure pan or cooker with oil and ghee,season it with the ingredients given for seasoning.Saute the onion and green chillies with a pinch of salt to transparent then ginger and garlic paste.Now add the mint and tomatoes,cook till mushy.
Add all the powders,salt and stir it for a minute then add the soaked rice,mix it everything gets mixed well.
Now add the coconut milk and 11/2 cups of water,allow it to boil.
Once its boiled add the green peas and coriander leaves,cover it with the lid and keep it in a medium flame for one whistle.Then keep it in the low flame for 5 minutes and turn off the stove.Open the lid after the pressure subsides and gently mix it.
Serve it with raitha or chips.
  • Tomatoes can be pureed in the blender and used,ripe tomatoes gives nice color and taste to this recipe.
  • Cashews can also be added while sauteing the onions which gives extra rich taste.
  • A tsp of lemon juice can be added for extra tangy taste.

                                  
Sumber http://www.naliniscooking.com
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