“Peas Pulao (Vatana/ Matar BhaatH)” … a simple, non spicy, hazel free pulav prepared in pressure cooker with inclusion of only one veggie ie green peas … tastes best served with spicy curry dishes … Yummilicious …
** Pulao or Pulav as referred to in southern parts of India is a spiced rice dish often prepared in Indian homes. While the spicy ones with addition of masala or when prepared as Biryani they are preferred to be savoured with raita/ salad with curds, the mildly spiced ones are often relished with spicy gravy dishes for best of taste.
** There are plenty of variations in which you can prepare pulav’s or biryan be it veg or non. Ved. and each home has their own preference. In my home these days I prepare it according to the side dish as it helps in blending of spices well, as with advancing age too much of spices is neither good nor can be tolerated by the body.
** This mildly spiced pulao tastes best served with a spicy gravy dish. I served it with Creamy Butter Beans Masala, a medium spiced dish and it was a wonderful combination, check it out if desired, I blogged t before this post.
** Here is my recipe for “Peas Pulao (Vatana/ Matar BhaatH)” … my style …
** Ingredients :
Basmati/ Jeera Rice : 2 Cups.
Fresh Green Peas/ Vatana/ Mattar : 2 cups.
Onion/ Piyavu/ Kanda : 1 large sized sliced thinly lengthwise.
Salt/ Namak/ Meeta : to taste.
Ghee/ Toop : 2 tblsp
Oil/ Tel/ Tela : 2 tblsp
Boiling Water : 4 cups
** Whole Garam Masala/ Spices :
Cumin Seeds/ Jeera : 2 tsp
Cinnamon/ Tikesal/ Dalchini : 1” length 3-4 pieces.
Black Peppercorns/ Kali Miri : ½ tsp
Cloves/ Lavang : 5-6
Green Cardamoms/ Ellaichi/ Yellu : 3-4
Black Cardamoms/ Ellaichi/ Yellu : 2-3
Crushed Jaivitri : ¼ tsp
Star anise : 1- 2
Bay leaves/ Tej Patta : 2-3
** Wash and soak jeera rice for about 20-30 mins. Drain, put in a colander and rinse, then keep it aside for the water to drain off completely. Shell and collect fresh green peas, wash, drain and keep it aside ready before we begin preparing pulao.
** Bring 4 cups of water to a boil, then add the peas and let cook to 70% then lower the heat to minimum and keep it simmering while we go ahead with the preparation of pulav. The peas will have been perfectly cooked by then.
** Heat Oil+ Ghee in a thick bottomed kadai until hot, then lower the heat and add cumin seeds, cinnamon, pepper corns, cloves, green+ black cardamoms, jaivitri, star anise, bay leaves and fry for a few minutes until fragrant.
** Add thinly lengthwise sliced onion and fry on low heat for another 2-3 minutes only or until it turns translucent. Add the drained jeera rice and further fry all together for 2-3 minutes, if required you may sprinkle a few drops of water too.
** Add in the simmering water in which the green peas will have been perfectly cooked by now. Add salt to taste and mix well, raise the heat and cook on high until you see bubbles appearing on the surface of the pulao.
** Mix well, lower the heat to minimum, cover with a tight lid, place a small vessel with one cup of water on top if desire and cook undisturbed until done. This will not take more that 5-7 minutes. You may check it out once in between too.
** When there is no trace of water left, the pulao will have been done, at this stage you can garnish with a handful of finely chopped fresh coriander leaves if desired. I did not have any so could not add it on, its individual choice.
** “Peas Pulao (Vatana/ Matar BhaatH)” is done and ready to be served. This is a mildly spiced pulav/ pulao, so I would definitely suggest you to serve it with any spicy Veg or Non.Veg curry as an accompaniment for best of taste. I served it with “Creamy Butter Beans Masala” and it was a fantastic combibation. I have blogged that recipe just before this post, you may check that out too, I am also sharing link to it below, again after this post I am sharing a post of the combo meal too for a better visual of the outcome, do check them out and try out the recipes in your home and enjoy with family.
** I have shared similar green peas pulav before with minute changes and also many others with different ingredients. I am sharing a common link to all “Pulav” dishes below, you can browse through in leisure and try them out too ….
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Thanks.