This is a delicious rice dish with onions, cilantro, and peas with aromatic spices such as cloves and cardamom. The pulao has a pretty green color. Serve with a simple cucumber raita, or a vegetable chopped salad and potato chips. For a heartier meal, pair with egg curry and crispy potatoes.
Green Pulao
Ingredients
- 1 cup Basmati rice
- 3 cups Fresh cilantro (coriander leaves) leaves and stems
- 1/2 cup Fresh mint optional, but recommended
- 1 inch piece Fresh ginger chopped
- 3 Garlic cloves optional
- 1 inch piece Cinnamon whole or 1/4 tsp cinnamon powder
- 1/2 tsp Cardamom (Elaichi) seeds from 3 – 4 pods
- 4 Cloves (Laung)
- 4-5 Green Chillies adjust to taste
- 1 Onion – medium chopped
- 4 tbsp Ghee or butter or vegetable oil
- 1/2 cup Green peas fresh or frozen
- 1/2 tsp Cumin seeds
- Salt to taste
Instructions
- Grind cilantro, mint, ginger, garlic, cinnamon, cardamom, cloves, green chillies and onions into a masala paste using a blender or food processor.
- In a heavy bottomed pan heat the ghee. Add the cumin seeds and wait till they pop and turn golden.
- Add the masala paste and cook, stirring frequently, until it turns dark green and the ghee begins to separate.
- Add rice and salt and stir well.
- Add peas and 2 cups of water and wait till the water comes to a full simmer. Then turn down the heat to low and cook covered for another 8-10 minutes. The cook time will vary depending on the size and thickness of your pan. However, resist the urge to remove the lid and stir the rice. If you want to check if the rice is done, check gently with a spatula to see if the water at the bottom of the pan has been absorbed.
- Turn off the heat and leave the rice to finish cooking for another 5 minutes. Fluff with a fork before serving.
- Serve hot with raita and chips.
Notes
Photo by Magdalena Olszewska on Unsplash