Friday, 5 September 2014

Peas Pulav (பச்சை பட்டாணி புலாவ்)


Pulav is different from biriyani in being less spicy and comparatively easy to make. Traditionally the ingredients are layered while making biriyani, whereas pulav is made by cooking the ingredients together. Pulav can be made with mixed vegetables or with single vegetable such as carrots, green peas, potatoes, capsicum or even humble cabbage! I learnt this recipe from a considerate neighbor, while staying in Hyderabad. You can make pulav as part of special dinner menu, along with roti/chappti, curry, salad and gravy. 

Ingredients: (Serves three)
Long grain rice/ basmati rice – 2 teacups or 400ml measure (பாஸ்மதி அரிசி)
Green peas – shelled, ½ teacup or 100ml measure*
Onion – large, chopped, 1no
Oil – 2 tablespoons
Ghee – 1 tablespoon
Green chillies – split lengthwise
Coriander seeds – 2 tablespoons
Cloves – 3no (கிராம்பு)
Poppy seeds – 1 teaspoon (கசகசா)
Cinnamon – 1” piece   (லவங்க பட்டை)
Bay leaf – 3no (பிரிஞ்சி இலை)
Star aneez – 2no (அன்னாசி மொக்கு)
Coriander leaves – finely chopped, 1 tablespoon
Salt – to taste

For coconut milk:
Coconut – white meat of half coconut
Cardamom – 4no (ஏலக்காய்)

*One teacup of mixed vegetables (Potato, carrots, French beans and green peas) may be used to make vegetable pulav, using this recipe. Shell the peas. Wash the vegetables and peel potatoes. Cut the vegetables into 1” long pieces.

Peas Pulav served with Vegetable Kuruma
Method: Remove the white meat from coconut half and cut into small pieces. Grind coconut pieces with cardamom seeds and ½ tumbler (100ml) of water into a very fine paste. Add 100ml of water to the paste, mix well and strain through a strainer into a bowl. Squeeze the coconut residue left in the strainer with a spoon to extract coconut milk. Keep aside.

Boil coriander seeds in 2 tumblers (400ml) of water for 5 minutes. Switch off the fire, strain and discard the seeds. keep coriander water aside.

Heat oil in a handi or pressure pan, add clove, cinnamon, bay leaves, poppy seeds and star aneez and sauté for a minute. Add chopped onions and fry till they start to brown. Add green peas and sauté for a minute.

Wash the rice well, drain and add to the handi. Fry for 3 minutes. Add coriander water and green chillies to the handi. Mix ¼ teacup (50ml) of water to coconut milk, add this mixture and salt to the rice. Mix well. Cover and pressure cook for 6 minutes (6 whistles). Switch off the fire. 

Once the pressure subsides, open the lid, add ghee and mix the pulav gently with a fork. Garnish with coriander leaves. Serve hot with vegetable kuruma. Click here to find out how to make vegetable kuruma. 

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