Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fresh Peas of Spring ~ Peas Pulao


I walked to Pike Place Market this morning and came home with two pounds of fresh peas. I sat for some time thinking about what to prepare and the following recipe is what I came up with for our meal today.

Added basmati rice and salt to water. Steam-cooked the rice to tender.

While rice was cooking, I shelled the peas from the pods. I separated about a cup of plump peas for this recipe. Heated a skillet. Added a teaspoon of peanut oil. When the oil was hot enough, added a teaspoon of Mandira’s panch phoran mix. Toasted the spices for couple of seconds. Then added the fresh peas, quarter cup of finely chopped mint leaves for fragrance and a pinch of black pepper for some heat. Slow simmered the whole thing in quarter cup of very diluted homemade coconut milk for about five minutes.

By then the rice was ready. Added the Pea-panch phoran mix from the skillet to the rice. Mixed and served it with cucumber raita.

Thanks to the Basmati, panch phoran and mint presence, the fresh peas of spring season radiated comfortable glow of self-appreciation. I loved my meal today.


Peas Pulao with Fresh Peas and Panch Phoran
(for two persons, for two meals)

1½ cups basmati rice + 3 cups water + quarter teaspoon salt
Skillet
1 teaspoon - peanut oil
1 teaspoon- panch phoran mix
1 cup - freshly shelled, plump peas
¼ cup - finely chopped mint leaves
¼ teaspoon - crushed black pepper
¼ cup - coconut milk (homemade or store-bought)

(Panch Phoran is a Bengali/Oriya spice mix made of Cumin, Fennel, Fenugreek, Mustard and Nigella seeds. Take the seeds in almost equal quantity. Mix and store in a spice box. That’s panch phoran.)

Posted by Indira©Copyrighted in Basmati Rice, Peas (Bataani) (Friday May 16, 2008 at 5:12 pm- permalink)

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16 comments for Fresh Peas of Spring ~ Peas Pulao »

  1. The shelled peas look so yummy! Feel like grabbing some of those.

    Comment by Madhavi — May 16, 2008 @ 5:47 pm

  2. What a wonderful way to enjoy these spring beauties. Good one, Indira.

    Comment by Anjali Damerla — May 16, 2008 @ 6:06 pm

  3. I love peas pulao and thats one rice which is a regular at my place. I made one just yday for dinner. Will blog about it soon :)

    Comment by DK — May 16, 2008 @ 6:17 pm

  4. Simple and beautiful. Want to buy one of those earthen pots, traditional Indian food mus taste so much better in them!

    Comment by Nandita — May 16, 2008 @ 6:59 pm

  5. Aha! pulao with fresh peas! Thanks for the easy recipe Indira!

    Comment by Uma — May 16, 2008 @ 9:33 pm

  6. Hi Indira, Peas pulao sounds delicious. I tried your bisi bele huli anna recipe. It was yummy!!! We enjoyed it so much. I loved the idea of using guvar beans and bell peppers. Thanks for such an easy and delicious recipe.

    Sudha

    Comment by Sudha — May 16, 2008 @ 11:31 pm

  7. Fresh peas! I havent seen them for a long time! I just read Monica bhides article on shelling peas with her son at Vees Blog. I like the way this recipe seems to have come together improv style.

    Comment by ms — May 17, 2008 @ 5:57 am

  8. Hi Indira
    where do you get those beautiful vessels that you show ,the peas pulao?

    Comment by chitra — May 17, 2008 @ 7:40 am

  9. Did you use powdered Panch Puran or whole spices? Also I thought Panch Puran had mustard in it?

    Comment by Vidhya — May 17, 2008 @ 10:08 am

  10. Beautiful pictures, as always, Indira! Peas are arriving here too and I just made a pulao. Wish I had checked your post a little earlier. After having cooked fresh sweet peas I never buy canned peas anymore (frozen occasionally only!).

    Comment by Latha — May 17, 2008 @ 10:40 am

  11. Dear Indira,
    Thank you for all your wonderful recipes, i turn to your website everytime i need guidence with cooking and place immense confidence in your recipes, Can you please let me know why you prefer to use peanut oil?

    Hi Leh,
    Peanut oil is an old-time cooking oil. My family uses it for everyday cooking at Nandyala, and to continue the tradition, I use it for my cooking. Also, I like the taste it brings to the vegetables and grains, plus it has an excellent nutritional profile. I prefer it mainly for sentimental reasons.
    -Indira

    Comment by leh — May 17, 2008 @ 2:08 pm

  12. Simple yet delicious. Amma makes it the same way except for the panch poran. Should be a heart meal Indira!

    Comment by Nirmala — May 18, 2008 @ 10:40 pm

  13. I’m so glad I’ve found your blog. I love the sound of this dish!

    Comment by Stephanie — May 20, 2008 @ 6:12 am

  14. That’s such a great idea.. I can imagine the flavors of the panch phoron in pulao :)

    Comment by mandira — May 20, 2008 @ 8:04 am

  15. hi
    That a SIMPLE,SMART AND SEMI-HOMEMADE RECIPE as “Sandra lee” would say..
    Great!!!
    The way you write the recipe also add to the charm.

    Comment by mahek — June 1, 2008 @ 10:34 am

  16. When I first tried this dish, I was struck by the magnificence of the combination of tastes of these products.

    Comment by find out useful information about your brain here — March 15, 2018 @ 6:29 am

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