HOW TO MAKE RESTAURANT STYLE PEAS PULAO?
RESTAURANT STYLE PEAS PULAO- A SIMPLE AND HEARTY PULAO WITH TIPS TO MAKE IT JUST LIKE HOW THEY DO IN RESTAURANTS.
Restaurant style peas pulao recipe is exactly what it claims to be. I love Pulao. Nope. I m not a fan of biriyani. Pulao is my thing and i just need some yogurt to go with it. Luckily, everyone at home are fans too. So i make it very frequently.
When i began cooking, i realised that there is something missing in my pulao that the restaurant versions have. And there began my research. My then cook Bhavna Ben taught me a trick or two about making some fantastic restaurant style pulao and this peas pulao is her version.
Kewra Pani For Pulao
Before i begin, there are no substitutes for any of the ingredients mentioned here. Kewra pani is screw pine water. It s available in most Indian stores. Use good quality Basmati rice. I can swear by this. You can choose to open cook the pulao in a pan on the stove top too. Always fluff your pulao before serving. And add nuts and raisins, if any, only after its cooked.
Best Rice For Restaurant Style Pulao
While even short grained rice like Jasmine rice and Ponni may work well in making a basic homestyle Pulao, i highly recommend using long grained subtly flavored Basmati rice for that authentic restaurant taste.
Cooking Basmati Rice
Many people find cooking basmati rice tricky because it tends to turn to a mush very quickly. The trick to cooking Basmati perfectly lies in the timing.
If you want a fluffy pulao with grains separate, then wash the rice multiple times until the water runs clear.
Then drain the water and soak it in enough water for about 20 mins. After soaking, discard all the water used for soaking. Add fresh water to the rice for cooking.
You should always cook Basmati rice for a short time and allow resting time for separate grains.
Here s a small video of this Restaurant style Peas Pulao that i shared on my Instagram feed:
Shall we now check how to make this simple Peas Pulao?
Restaurant Style Peas Pulao Recipe
- Peas i used frozen ¾ c
- Basmati Rice 1 c and 4 tablespoon
- Onions 2 medium chopped finely
- Ginger garlic paste 1 teaspoon
- Mint leaves a few
- Screw pine water kewra pani a splash
- Salt to taste.
- Ghee 1.5 tablespoon
- Green chili 2-3 slit
- Bay leaf 1 torn
- Cloves 2
- Cardamom 2
- Star anise 1 small
- Mace flower 1 small
- Cinnamon ¼ inch stick
- Cumin seeds a few
- Soak basmati rice in 2.5 c water for 20 mins.
- Reduce soaking time if cooking in PC.
- Once done, drain water. Set aside.
- Heat a pan with ghee.
- Add all whole spices and once fragrant, add ginger garlic paste.
- Saute for 20 secs. Now add green chili and onions.
- Fry till onions are pinkish and soft. Add mint leaves next and fry till they just wilt.
- Add green peas next and fry for 1 min. Add salt and mix.
- Now add soaked and drained rice, 2.5 c water and a splosh of the kewra pani.
- Mix well. Transfer to an rice cooker and cook till done.
- Fluff with a fork and serve hot.