1.5 cups basmati rice
1 large cup green peas (frozen)
1 tomato (chopped)
1 onion (chopped)
1 large potato (chopped)
1 teaspoon garlic ginger paste
1 green chilli Green coriander as required
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 tsp red chilli
2 bay leaves
2 cloves
1 large cardamom
1 small cardamom
1 teaspoon cumin
8-10 grains of black pepper
1 pinch asafoetida
5-6 cashews (optional)
Juice of 1-1/2 lemon
salt as per taste
oil as required
2 spoons ghee
1 Wash the Basmati rice thoroughly and soak it in water for 30 minutes. On the other hand, cut the carrots, potatoes and onions as per the picture. Take out all the whole spices. Grind ginger and garlic and make a paste.
You can make spicy Punjabi pulao in a heavy bottomed pan. Here I have made it in a pressure cooker. Put oil in the cooker, heat it and fry the cashew nuts lightly and take them out in a plate. Then add green chilli and asafoetida in the same oil. Now fry all the whole spices for a few seconds and then add onion until it turns pink. When onion is fried, add tomatoes, carrots and potatoes and fry.
Now add peas, all the ground spices and salt, fry and mix rice. After frying for 1 minute, add water as required and mix. Also add the juice of half a lemon. This keeps the rice soft and tastes good. When the water in the pulao starts boiling, open the cooker on high flame for 3-4 minutes. Just cook it.
When the water dries up and reduces, close the lid of the cooker and cook on low flame. Turn off the gas after 1 whistle. Open the cooker when the steam inside it releases automatically.
Spicy Punjabi Pulao is ready.
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