Green Peas Pulao With Cucumber Raita Recipe

About this recipe

A fragrant and flavorful Jain-friendly green peas pulao paired with a refreshing cucumber raita, perfect for a satisfying dinner.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 100 g Baby Spinach
• 100 g Premium Green Chilli
• 3 pcs Cucumber Green
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 40 g Orika True Cinnamon Stick
• 1 pack (50 g) Tmi Colman Laung Cloves
• 100 g Whole Farm Premium Black Peppercorns
• 1 pack (50 g) Chukde Green Cardamom Whole (Sabut Hari Choti Elaichi)
• 500 g Dhani Pure Coriander Seeds
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Take a small clean piece of muslin cloth and place the cinnamon stick, cloves, black peppercorns, green cardamom, and coriander seeds inside. Tie it up to form a small bundle.
2. 2. Wash 1 cup of basmati rice thoroughly and drain the water.
3. 3. In a saucepan, add the rice, 1 1/2 cups of water, the spice bundle, and 2 bay leaves. Cook the rice until the grains are tender but separate. Spread the cooked rice on a plate to cool and prevent lumps.
4. 4. Heat 1 tablespoon of vegetable oil in a frying pan. Add 1 teaspoon of cumin seeds. Allow the cumin seeds to crackle.
5. 5. Add 1 sliced green chili and sauté briefly. Then, add 1/2 cup of chopped spinach and 1 teaspoon of salt. Stir well.
6. 6. Add the cooked rice to the pan and mix thoroughly, heating the rice without overcooking it. Garnish with 1/2 cup of chopped coriander leaves and set aside.
7. 7. Chop 1/2 cup of cucumber and mix it with 1/2 teaspoon of cumin powder and a pinch of salt. Stir well.
8. 8. Garnish the dish with the remaining coriander leaves and serve alongside the pulao.