Two Rice Peas Pulav – Recipe Marathon – Day 15

The Tamilians have this set of predictable PJs that they unleash on poor unsuspecting souls at the most unexpected times. One of them is to sarcastically indicate the miraculous nature of an occurrence by pretending like its going to rain. After several hours of looming clouds and threatening winds, it finally rained today evening. Perhaps in cognizance of the miracle of Lakshmi posting a recipe every day for the past 15 days!!! No, I don’t want to pretend I’m funny, but it is a big deal that I actually blogged “RECIPES” daily. Not that there’s any dearth of recipes to share, I cook quite a bit. And yet to cook, take a photo, write about it and post is not cycle that I thought I could get myself to do as a “daily routine”.

And so the Rains in celebration.

It’s the final day of the recipe marathon, and I am concluding this with a simple dish that takes less than 30 minutes to cook up for two people. The “behind the scenes” have been hilarious, chatty and like a massive group hugs. That calls for a separate post unadulterated by recipes. For now the two rice peas pulav.

Ingredients

• Red Rice – 1/2 cup (Rice from Bhutan)
• Basmati Rice – 1/2 cup
• Water – 2 cups
• Green Peas – 1 cup
• Onion – 1 no. (cut into thin slices)
• Cardamom – 1 no.
• Clove – 2 nos.
• Bay leaf – 1 no.
• Cinnamon stick – 1/2 inch.
• Red Chilli – 2 nos.
• Coconut – 1/4 cup (grated)
• Garlic – 2 pods (minced)
• Salt to taste
• Ghee/ Oil – 1 tbsp

Method

1. In a pot, heat some ghee/oil, saute the bay leaf, cardamom, cinnamon and cloves. Add both rices and fry for a minute till the basmati turns white. Add 2 cups of water and cover and cook until the rice is done. (note: Both these rices have similar quick cooking times and water needs. Please modify method and cook rices separately if you’re substituting)
2. Parboil the green peas in a microwave on high for 4 minutes.
3. While the rice is cooking in a skillet, heat some ghee/oil, add the minced garlic and red chillies broken into bits and cook until garlic starts to turn golden. Saute the Onions. Add parboiled green peas, salt and coconut and saute for a minute.
4. Remove the bay leaf from cooked rice. Mix rice and cooked peas-onions using a flat ladle. Take off flame and transfer to a serving dish.

Serve with a yogurt based gravy or raita.

Other Recipe Marathoners:

• Dhivya –  Sabudana vadas
• Divya Vikram –Mattar paneer
• Swati – Anda Bhurji
• Siri – Meatless Nargisi Kofte
• Bhags – Kandyache Thallipeeth
• Raaga  A to Z of soups
• Ranji – Watermelon juice.
• Srivalli – Ridgegourd peel pachadi
  

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