Tomato Peas Pulao

Tomato Peas Pulao is a healthy and easy to prepare one pot meal. I have prepared it by making few changes to the vegetable biriyani recipe. It pairs well with a simple raita and is an ideal choice for lunch box and travel.

Tomato Peas Pulao Recipe

Serves  :  3 - 4 people

Ingredients

• Raw rice or Basmati rice  -  1.5 cups
• Fresh or frozen green peas  -  1/4 cup
• Onion  -  2 small sized
• Turmeric powder  -  1/2 tsp
• Red chilli powder  -  1 tsp
• Salt  -  as required
• Water  -  2.25 cups
• Coriander leaves  -  for garnishing

To grind

• Tomato  -   2 medium sized
• Green chilly  -  1
• Ginger  -  1 small piece
• Garlic  -  3 big pods
• Mint leaves - a handful

To temper

• Oil  -  1.5 tbsp
• Ghee  -  1 tbsp
• Cumin seeds  -  1 tsp
• Fennel seeds  -  1/2 tsp
• Cloves  -  3
• Bay leaf  -  2

Method

• Wash rice and soak it in water till immersing level for 20 to 30 minutes.
• Slice the onions lengthwise. Wash the green peas and keep it ready.
• Grind all the ingredients given under "To grind" to a smooth paste by adding required water.
• In the pressure cooker, add oil and ghee and once it is heated, add cumin seeds, fennel seeds, cloves and bay leaf.
• Once they crackle, add the onion. Once onion turns transparent, add the ground masala paste. 
• Add turmeric powder, red chilli powder, required salt and mix well.
• Add peas along with rice drained from the water.
• Mix everything well and add the required water. Add finely chopped coriander leaves at this stage.
• When water starts to boil, close the cooker and once high steam comes out, put the whistle and cook in low flame for 15 to 20 minutes. Since the rice is soaked, it will be cooked easily by just keeping in low flame. No need for whistles.
• Fluff the rice gently once pressure is released. 
• Serve with raita or vadam/pappad. I served with onion raita.

Notes

,

• Since I used raw rice, I have given 1 : 1.5 proportion for rice and water. Adjust according to the  type and quality of rice. Add water carefully since we are using more of tomatoes as compared to the other rice varieties. Else there are chances of rice turning mushy.
• Use ripe tomatoes for this recipe to get colour and flavour.
• Mint leaves give an excellent flavour to this pulao. Hence do not skip it.
• I have added fennel seeds and cloves for extra flavour. You can skip them or even grind them instead of tempering.