Green Pulao
Ingredients
- 1 cup Basmati rice
- 3 cups Fresh cilantro (coriander leaves) leaves and stems, coarsely chopped
- 1/2 cup Fresh mint optional, but recommended
- 1 inch piece Fresh ginger chopped
- 3 Garlic cloves optional, but recommended
- 1 inch piece Cinnamon whole or 1/4 tsp cinnamon powder
- 1/2 tsp Cardamom seeds from 3 - 4 pods
- 4 Cloves
- 4-5 Green chilis adjust to taste
- 1 medium Yellow onion 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 smooth paste using a blender. Use as little extra water as possible when making this paste, since you will have to reduce it all down later on. This is the green pulao masala.
- In a heavy bottomed pan heat the ghee. Add cumin seeds and wait till they pop and turn golden.
- Add the masala paste gently to the hot ghee, which will splatter when the paste hits the hot oil. Cook the masala, 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
Green pulao masala can be stored in the freezer for several months in an airtight freezer safe container.
When you are ready to use it again, let it thaw on the counter for a couple hours, or defrost in the microwave.
Photo by Magdalena Olszewska on Unsplash