Local Heart, Global Soul

June 26, 2013

Step-by-Step Indian Cooking Lesson: Peas Pulao (Rice)

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
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(photograph © Kiwidutch)

(photograph © Kiwidutch)

Peas Pulao (Rice)

2 Cups (260 grams) Basmati rice (for best results use Tilda): approx for 4 persons
Water for rinsing the rice
4 Cups water for cooking the rice

2 Tablespoons Gee or vegetable oil
½ teaspoon whole cumin seeds
3-4 small piece cinnamon stick
3 bay leaves
1 onion (finely chopped)
3 Tablespoons Gee (clarified butter) or vegetable oil

Frozen peas (approx 50 grams) (the amount can be varied according to taste) Take them out of the freezer at the beginning of the recipe so that they begin to thaw.

This is the final recipe in my Indian Cooking Lesson series… and I’m ending the series as I began it: with one of my favourites of all the recipes.

This is a recipe that I can see myself making again and again and again. It’s spiced up enough to give it some flavour but not so much that you will scare off the fussy eaters. It’s the kind of side dish that will go not just with other Indian dishes, but also with food from around the rest of the world, it’s more exciting for the numerous vegetarians in our family than the usual plain rice and ever since I discovered that the rice can be cooked first in the microwave, it’s easy, easy. easy to make!  Your buffet table will never look the same again.

Our teacher cannot stress strongly enough the importance in getting Basmati rice if you can… it might cost a little extra but the difference in taste is streets ahead every other type. I also like the fact that after splashing out on the rice, all the other ingredients are mainstream ones, cheap and easy to find in the average supermarket.

Yes, there is Gee in the recipe, but you can make your own by slowly simmering a block of butter for some 40 minutes… the butter during the process clarifies itself and turns into Gee. When it’s cooled a little pour it into a container, keep it in your fridge and hey presto, you have Gee (clarified butter) on hand for whenever you want it.  A recipe that’s easy on the budget, tastes great and is simple to make: What’s not to like?

Method:

Wash the rice thoroughly in cold water (three times) in a pyrex or microwave proof container. Add 4 cups of cold water (Important note: always use same cup for measuring rice as well as the water) Place in a microwave for 20-21 minutes at 900 Watts.
For step-by-step photographs of this please see:   https://kiwidutch.wordpress.com/2013/06/10/new-1118/

In the meantime, heat the gee (or vegetable oil) in a deep frying pan (wok pan is ideal). Our teacher used a little of both which also works…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

To the heated gee and oil  add the cumin seeds and fry for one minute until slightly brown.(Important: do not let the cumin seeds burn or your whole dish will taste bitter).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the bay leaves and cook gently for a few minutes.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the chopped onion and fry for 3-4 minutes until it  starts to often.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Now add the cinnamon sticks and continue frying for a further 3-4 minutes.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cook until the onion is well sauteed and a soft pale golden colour …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the peas,  stirring them in..

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Finally add the cooked rice and stir thoroughly over a low heat until everything is mixed and the peas are fully cooked.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Teacher’s Serving Tip: Perfect accompaniment  with any type of curry.

Kiwi’s Note: tomorrow a surprise!

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