Ingredients and method to make peas puloa in the rice cooker
1 medium sized onion cut fine
3 cups basmati white rice
3 1/2 cups water (soak basmati rice in water for 30 minutes prior to proceeding with the recipe)
3 cups green peas fresh or frozen
3 tbsp oil (or more if you like more)
1 tsp cumin seeds (jeera)
3 Thai or Indian green chilies slit lengthwise (or to taste)
4 small bay leaves
2 whole green cardamoms
2 tsp Kitchen king masala (or any other curry powder) (see notes)
salt to taste
Place basmati rice is a bowl, fill with water, swirl with hand a couple of times and then drain water. Add 3 1/2 cups of water and allow basmati rice to soak for about 30 minutes or so
In a small pan, heat oil, add cumin seeds to it, when cumin seeds begin to splutter add green chilies. Stir a couple of times.
Then add onions and saute until onions are transparent. Add green peas and stir a few times
Quickly add whole green cardamoms, kitchen king masala, bay leaves and stir a few times.Remove from heat and keep aside.
In the rice cooker container, add the soaked basmati rice along with the water it was soaked in, then add the onions+ peas+ spices to it and mix well.
Add salt to taste, mix well and then close the container and set the rice cooker to the white rice setting, if you have that or just push the button to start cooking.
The copyright of this content belongs to Veginspirations.com
When it is ready, mix well and keep warm until ready to be served.
Serve hot with curry of choice or dhal of choice along with some raita and papad/ chips
Serves approximately 6.
Notes
You can use garam masala instead of Kitchen king masala, If you plan to substitute with garam masala use half the quantity of kitchen king masala suggested since garam masala tends to be a bit more spicier.
You can even use curry powder in place of Kitchen king masala if you so choose...
This recipe can be easily halved if you want to make less.
