A flavourful and filling dish that you can try for lunch. Raita as side dish completes its appeal.
Ingredients
Coconut oil – 1 tbsp
Cooking oil – 2 tbsp
Precooked Basmati rice – 1-and-a-half cups , well cooked
Green peas – 1cup
Ginger – half cm thick 1’, minced
Garlic – 4 cloves, minced
Green chillies – 2, slit from end to end
Salt – to taste
Big onion – 2 minced
Method
Heat oil, coconut and cook in a non-stick wok. Fry ginger garlic mince for 2-3 seconds, add fully slit green chillies, add onions and a little salt. Saute until onions are pink.
Wash the green peas and add to a pan of boiling salted water and cook the parboiled peas for 20 minutes, drain. Add the peas and the rice, stir well.
Turn off the flame and let it sit in the burner for 15-20 minutes. Serve hot with raita.
Raita
Mix minced onion, salt and green chillies by kneading lightly in a bowl. Add thick sour yogurt and ripe minced deseeded tomatoes. Sprinkle salt.
Stir and chill in refrigerator for 1-2 hours before serving as accompaniment to peas pulao and pappads.
