Jain Peas Pulav With Spicy Bhendi (Lady's Finger) Masala without onion garlic And Lime Juice ....
Jain peas pulav or for that matter any Jain dish is similar to any other pulav / curry, except that no onions or garlic is added to the dishes. As the Ganesh Chaturthi celerbrations were going on, I preferred to prepare these dishes without any onion or garlic.
The bhendi masala was a surprise as I just did not expect it to turn out so good without onions. So go ahead, enjoy any festival times with this combination of pulav and masala curry and enjoy with friends and your family members.
Wash and drain one cup of shelled green peas and keep aside ready.
Soak 3 cups of Jeera / Basmati rice in plenty of water for 30 minutes. Rinse well, drain and put it in a colander for all the excess water to get drained off. Keep aside.
Heat ½ cup of ghee in a pressure pan. When hot and the ghee melts, lower the heat and add ½ cup of split cashews and fry till little bit of colour changes, now add in 1 tsp of jeera, 1 tsp of pepper corns, 7-8 cloves, 2 slit green cardamoms, 2 slit black cardamoms, 2-3 pieces of 2 inch pieces of cinnamon, 2 star anise, 2 bay leaf, a little bit of jaivitri, few curry leaves and fry for a few minutes.
Add in the drained rice and fry for another few minutes. Add the green peas, salt to taste and 5.5 cups of water and mix well.
Put the pressure cooker lid and keep it on high flame till you get 3-4 whistles. Off the gas and let the pressure cooker rest till it is completely cool and the pressure get released on its own.
This Pulav can be served with any side dish that is a bit spicy as the pulav on its own is a bit bland. So serve it with Kurma or Spicy Masala Curries.
I served this with Bhendi Masala and the combination was great though I had not added any onion or garlic to the masala curry too.
** For the Recipe of No Onion Garlic Bhendi Masala, Please refer to the link given below ...
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