Monday, June 21, 2010
I was going through my old recipe note book (which later got converted to MS Word document!) - that I have been maintaining from my teenage years. I found this recipe by my friend, S's mom. I decided to give it a try immediately.
Mutterwale Chawal (serves 2 - 4)
Green Peas Rice
1 cup basmati rice
3/4 cup green peas (fresh or frozen)
1/2 cup paneer/Indian cottage cheese
2 tbsp plain yogurt
1 tsp punjabi garam masala
1 tbsp mint, chopped
1Tbsp oil (or ghee)
2 cloves cloves
1 badi elaychi/black cardamoms
4 black peppercorns
2" stick cinnamon
1 cup sliced onions
1/2 cup chopped tomatoes
1 tsp ginger-garlic paste
2-3 green chilies, chopped or slit (optional)
1. Rinse and set aside basmati rice.
2. Heat oil or ghee in a heavy bottomed saucepan.
3. Add all the whole spices. As they get fried, add onions. Saute till onion is nicely browned.
4. Add ginger-garlic paste. Saute for 1 minute. Add mint. Fry for 30 seconds. Add yogurt and keep frying till mixture is dry.
5. Add tomatoes. Saute for 2 minutes.
6. Now add rice. Fry for 1 minute without breaking the grains.
7. Add 2 cups warm water, salt to taste, Punjabi garam masala.
8. Bring the mixture to boil. Add green peas and paneer.
9. Switch the gas to low. Cover with a lid. Let it cook.
10. When the rice is cooked, add chopped/slit chilies - if using. Cover back with a lid and switch off the gas.
1. For a rich taste, use ghee/clarified butter instead of oil.
2. You can deep or shallow fry paneer before adding to the rice.
3. If using frozen peas, make sure that they are thawed and drained.