Anjali's Food Kaleidoscope

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita