Peas Rice is only a simple version of Veg. Briyani with minimum ingredients. It is easy to prepare but tasty.I always use the small pressure cooker, one of my favourite accessories in the kitchen.
Whatever form of variety rice, be it Pulao, Briyani, Tomato Rice,Puliodharai,Kootan Choru etc is relished very much by us.
The combination of the spices varies from one person to the other atleast in a minute way; yet almost every preparation of this masala based rice is full of
some unique flavour.
Ingredients :
Basmathi rice / Seeraga Samba 1 cup
Dried green Peas / Fresh Peas 1/2 cup.
Onion 1
Tomato 1
Lemon Juice 1/2 tsp.
Bay leaf
Oil 2 tbsp.
Ghee 2 tsp.
Salt.
To grind in the mixi :
Ginger 1 small piece
Garlic 5 pods.
Cardamom, Cloves, Cinnamon.
Mint leaves , Coriander leaves.
Method :
1. Soak the dried Peas for 7 hrs. Grind the ingredients in the mixi.Use fresh Peas as it is.
2. Heat the oil and ghee in a 3 lit. cooker, add the bay leaf, the sliced onions and little
salt.Then add the tomatoes and saute till they shrink.
3. Then add the ground masala and saute till the oil separates, giving out an aroma.
4. Add the soaked Peas and saute for 3 mins. and add 2 cups of water and salt.Mix well.
5. When the water boils, add the rice and lime juice, mix well and close the cooker.
6. Reduce the flame after 2 whistles. Switch off after 3 mins.The tasty Peas Rice is ready.
Note :
1. The combination of the Masalas can be changed.Some spices may also be garnished in
the oil by those who like a strong flavour. Little garam masala can be added.
2. Those who are in a jiffy and people who like to give a day's rest to the mixi can use the
ginger, garlic paste or crush them with a mortar or can grate them. Other spices, mint
leaves and coriander leaves can be added directly or skipped.
3. People who prepare this for visitors and those who desire to give nutrition to growing
children can add nuts and coconut milk.
4. When I prepare this Rice for my family,we always like to have it cooked well but with
a masala flavour.So I add 3 cups of water.For visitors, presentation seems to be
important and 2 cups of water are added. Once in a while, it is well and good.
5. Even with 3 cups of water for 1 cup of rice, rice can be added to the boiling water and
cooked on a medium flame with the lid partly closed and careful stirrings in between.
After the water is absorbed, close the lid, place the weight and simmer for 4 mins.
As no pressure is formed inside, when the lid is opened after some time, the grains will
be separate. The only diff. is with 1 cup of extra water, the grains will be little big in
size but the taste will be the same.
6. Still for those who have elders at home ,ready to enjoy this rice and for children,add
3 cups of water for 1 cup of rice, mix well, close the lid immediately and follow the
instructions of 5 and 6 under the Method.The rice will be well cooked but has to be
eaten hot.
7. Even good quality of raw rice can be used if Basmathi or seerasamba is out of stock.
Whatever form of variety rice, be it Pulao, Briyani, Tomato Rice,Puliodharai,Kootan Choru etc is relished very much by us.
The combination of the spices varies from one person to the other atleast in a minute way; yet almost every preparation of this masala based rice is full of
some unique flavour.
 |
Peas Rice |
Ingredients :
Basmathi rice / Seeraga Samba 1 cup
Dried green Peas / Fresh Peas 1/2 cup.
Onion 1
Tomato 1
Lemon Juice 1/2 tsp.
Bay leaf
Oil 2 tbsp.
Ghee 2 tsp.
Salt.
To grind in the mixi :
Ginger 1 small piece
Garlic 5 pods.
Cardamom, Cloves, Cinnamon.
Mint leaves , Coriander leaves.
Method :
1. Soak the dried Peas for 7 hrs. Grind the ingredients in the mixi.Use fresh Peas as it is.
2. Heat the oil and ghee in a 3 lit. cooker, add the bay leaf, the sliced onions and little
salt.Then add the tomatoes and saute till they shrink.
3. Then add the ground masala and saute till the oil separates, giving out an aroma.
4. Add the soaked Peas and saute for 3 mins. and add 2 cups of water and salt.Mix well.
5. When the water boils, add the rice and lime juice, mix well and close the cooker.
6. Reduce the flame after 2 whistles. Switch off after 3 mins.The tasty Peas Rice is ready.
Note :
1. The combination of the Masalas can be changed.Some spices may also be garnished in
the oil by those who like a strong flavour. Little garam masala can be added.
2. Those who are in a jiffy and people who like to give a day's rest to the mixi can use the
ginger, garlic paste or crush them with a mortar or can grate them. Other spices, mint
leaves and coriander leaves can be added directly or skipped.
3. People who prepare this for visitors and those who desire to give nutrition to growing
children can add nuts and coconut milk.
4. When I prepare this Rice for my family,we always like to have it cooked well but with
a masala flavour.So I add 3 cups of water.For visitors, presentation seems to be
important and 2 cups of water are added. Once in a while, it is well and good.
5. Even with 3 cups of water for 1 cup of rice, rice can be added to the boiling water and
cooked on a medium flame with the lid partly closed and careful stirrings in between.
After the water is absorbed, close the lid, place the weight and simmer for 4 mins.
As no pressure is formed inside, when the lid is opened after some time, the grains will
be separate. The only diff. is with 1 cup of extra water, the grains will be little big in
size but the taste will be the same.
6. Still for those who have elders at home ,ready to enjoy this rice and for children,add
3 cups of water for 1 cup of rice, mix well, close the lid immediately and follow the
instructions of 5 and 6 under the Method.The rice will be well cooked but has to be
eaten hot.
7. Even good quality of raw rice can be used if Basmathi or seerasamba is out of stock.
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