Tomato and matar pulao banane ki vidhi, Tomato and matar pulao banane ka tarika, how to make tomato and peas pulao
Tomatar Matar pulav recipe
Tomato Peas pulao recipe
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,cauliflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favourite, i can enjoy them without a slightest need of a side dish.
There are more combination of pulao recipe you will further find in my blog.I mostly improvise my pulao recipe with combination of different veggies.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks
Prep time: 20min
Cook time:15min
Total time:35min
Cusine:Indian
Dish: Main dish
Author:Seema priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1/2 cup matar(green peas)
3. Two medium size tomato cut into small pieces.
4. 2 medium size onion thinely sliced
5. Salt to taste
6. 2and 1/2 tablespoon oil or ghee(clarified butter)
7. 2tablespoon coriander and mint leaves chopped
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker
3. Add bay leaves and all the above garam masala(spices) in hot oil,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
4. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.stir to fry
5. When onion turns brown add peas and tomato stir fry for 1 to 3 minutes
6. Add rice ,stir add salt to taste and stir to fry for 2 to 3 minutes.
7. When rice turns glossy add water (1and 1/2cup rice then take 2cups water).
8. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
9. If pressure cooking give one whistle. pulao is now ready.
10. Garnish pulao with chopped mint leaves and coriamder leaves Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.
Tomato Peas pulao recipe
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,cauliflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favourite, i can enjoy them without a slightest need of a side dish.
There are more combination of pulao recipe you will further find in my blog.I mostly improvise my pulao recipe with combination of different veggies.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks
Prep time: 20min
Cook time:15min
Total time:35min
Cusine:Indian
Dish: Main dish
Author:Seema priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1/2 cup matar(green peas)
3. Two medium size tomato cut into small pieces.
4. 2 medium size onion thinely sliced
5. Salt to taste
6. 2and 1/2 tablespoon oil or ghee(clarified butter)
7. 2tablespoon coriander and mint leaves chopped
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker
3. Add bay leaves and all the above garam masala(spices) in hot oil,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
4. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.stir to fry
5. When onion turns brown add peas and tomato stir fry for 1 to 3 minutes
6. Add rice ,stir add salt to taste and stir to fry for 2 to 3 minutes.
7. When rice turns glossy add water (1and 1/2cup rice then take 2cups water).
8. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
9. If pressure cooking give one whistle. pulao is now ready.
10. Garnish pulao with chopped mint leaves and coriamder leaves Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.