Rice Pilaf With Peas Potatoes And Garam Masala Recipes

BASMATI RICE AND PEA PILAF (PEAS PULAO) RECIPE

Steps:

• Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita . This Recipe Appears In Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)

ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )

Steps:

• Wash rice and soak in 2 cups of water for an hour. Drain well.
• In a heavy pan, heat the butter and add the cumin and the ginger.
• When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
• Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
• Serve hot.

RICE PILAF WITH PEAS, POTATOES, AND GARAM MASALA

Steps:

• Stir first 6 ingredients in large saucepan over medium heat-high heat until cumin is slightly darker, about 2 minutes. Add potatoes. Saute until potato edges are translucent, about 4 minutes. Add turmeric; stir 30 seconds. Add peas and cayenne; stir 1 minute. Add rice; stir 1 minute. Add 4 cups water, salt, and garam masala; bring to boil. Stir, reduce heat to very low, cover, and cook until rice is tender and water is absorbed, about 22 minutes. Using fork, fluff rice pilaf. Mix in cilantro and serve.

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

MUSHROOMS & PEAS RICE PILAF

Steps:

• Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.

PILAU WITH PEAS

Steps:

• Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
• Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins - don't be tempted to remove the lid.
• Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.

BASMATI RICE SEASONED WITH GARAM MASALA

Steps:

• Preheat oven to 350°F.
• In a medium stove-to-oven pot melt butter over medium heat.
• Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
• Add rice and stir until well coated.
• Add vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.

GARAM MASALA DUCK WITH PEAS AND FRAGRANT RICE

Steps:

• Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
• Stir in 1 1/3 C.
• of the coconut milk and water, heat to boiling; reduce heat.
• Cover; simmer until just tender, about 15 minutes.
• Meanwhile, heat oil in a skillet over high heat.
• Season all sides of the duck with garam masala, salt and pepper.
• Cook duck breast, skin side down, until browned, about 4 minutes.
• Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
• Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
• Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
• Slice duck thinly on the diagonal.
• Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
• Pour sauce over the top and garnish with sprigs of cilantro.

PEAS AND POTATOES MASALA

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.