Mr.E ANAND (BCTCA 1ST SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients:
-
- 500 gms Basmati Rice
- 200 gms Green peas
- 125 gms Onions
- 25 gms Ginger garlic paste
- 20 ml Ghee
- 20 ml Oil
- 5 gms Salt
- 5 gms Cumin seeds
- 5 gms Cinnamon stick
- 5 gms Green Cardamom
- 2 nos Whole black cardamom
- 5 gms Cloves
- 2 nos Mace strands
- 2 nos Bay leaves
Method:
- Wash the basmati rice until the water runs clear of the starch.
- Soak for 30 mins.
- Heat oil or ghee in a 2-litre thick bottom pan with lid.
- Add the cumin seeds along with all the whole spices and the slit green chilies.
- Fry for some seconds on low heat, until the spices splutter, then add the sliced onions. Stir and sauté until the onions are light golden or caramelized.
- Add ginger garlic paste and sauté further till raw flavour of ginger garlic goes off.
- Add the green peas and sauté for a minute.
- Then add the drained rice and mix gently.
- Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required.
- Mix well. Check the taste of water and it should be slightly salty.
- Cover and cook for 8- 10 minutes on a medium-high to high heat. After that, slow the heat to minimum and put a hot plate under the pan and cook further 5 minutes till the rice is completely cooked.
- Gently fluff rice and serve peas pulao hot or warm.