Aarsis Ultimate Pea Pulao Recipes

PEA AND PEANUT PULAO WITH PICKLED BEET RAITA

Steps:

• Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
• Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
• Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
• Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
• Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
• Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:

Steps:

• Wash the lentils at least 4-5 times until the water is somewhat clear.
• Soak the lentils in fresh water for 40 minutes.
• Heat ghee in a pressure cooker.
• Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
• When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
• Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
• Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
• Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
• Switch off the gas and place the pressure cooker aside to cool.
• Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
• Serve hot with rice and enjoy with your loved ones!

CASHEW NUT AND PEA PULAO

Steps:

• Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.

AARSI'S ULTIMATE CABBAGE AND PEAS

Steps:

• 1) Cut Cabbage length wise in to thin strips and discard the inner hard part and white stems as shown in the video. Rinse with fresh water and set aside to drain.
• 2) In a pan, heat oil; add cumin seeds, turmeric powder and asafetida. Once they start splattering, add the green peas and cabbage.
• 3) Add coriander powder, garam masala and red chili powder. Mix to combine and let this cook for fifteen minutes on medium low heat. Stir regularly.
• 4) Taste the cabbage to see of its fully cooked. It should be slightly crunchy.
• 5) When cabbage is soft and translucent, add salt along with a tbsp of water. Mix to combine and cook for a four minutes. Water will help lift all the flavors stuck at the bottom of the pan.
• 6) Taste again to check the level of salt.
• Tips:.
• 1) Using frozen peas is important to avoid extra moisture. Thawing them under hot water will result in a runny dish.
• 2) Using extra virgin olive oil will overpower the authentic flavor of this dish.
• 3) You can also add diced potatoes to this.
• 4) Serves as great burrito or grill sandwich filling.
• 5) Wonderful as a salad too!

PEA PULAO

Steps:

• Wash the Basmati rice well in running water and keep aside to soak for 30 minutes. After 30 minutes, place rice in a fine sieve to allow excess water to drain.
• Heat the oil in a deep heavy-bottomed pan. When it is hot, add the onions and cook until soft.
• Add the peas and stir well. Add the rice and fry for 2 minutes.
• Add the 3 cups of water, turmeric and salt to the rice mixture, and set it up to boil over a medium flame.
• Once the water comes to a boil, reduce the flame to a simmer and cover the pan. Cook until the water seems to have almost disappeared (tiny holes will form on the surface of the rice).
• Pour the 1/2 cup of warm water over the top of the rice, and cover the pan again. Simmer for another 5-7 minutes, and then turn off the fire.
• Allow the rice to sit for 10 minutes and serve hot.

AARSI'S ULTIMATE PEA PULAO

Steps:

• Method:.
• Wash and soak the rice for half hour. In a pan, heat ghee and add asafetida, cumin seeds, bay leaves, cloves and black pepper kernels, cashews and raisins. Now add water, along with coriander powder, garam masala, red chili powder and salt. Place a lid and let the broth come up to a boil. Now add rice and peas. Stir and place the lid back. Rice should be ready in 10-12 minutes. Do not stir often to avoid breaking of rice. Serve with Raita or Mint Chutney!
• Tips:.
• Do not over/under soak the rice Always take one part rice to two parts water for perfect rice cooking.