Peas Pulao / Matar Pulao / Pattai Pulav | Lunchbox Recipes

This is very easy and delicious one pot lunch box recipe. 

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Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Ingredients:

Rice	1 cup
Peas	1 cup
Salt	As Required
To Temper:
Oil	2 tsp
Ghee	2 tsp
Cinnamon	1 inch stick
Clove	2
Cardamom	2
Bay Leaf	1
Kalpasi / Stone Flower	1 tsp
Maratti Mokku / Kapok Buds	1
Onion (medium size)	1
Green Chili	2
Ginger Garlic Paste	1 tbsp

Procedure:

1. Wash and rinse the rise twice. Soak the rice with 1 cup of water for 15 mins. Then drain the water and keep it aside. Keep this water for later use.

2. Heat the oil and ghee in a pressure cooker, add whole spices (cinnamon, cloves, bay leaf, kalpasi, cardamom, maratti mokku ) and fry for few seconds.

3. Add chopped green chilies. Fry for few seconds.

4. Add ginger garlic paste and sauté for few seconds.

5. Add chopped onion and sauté till the onion becomes translucent.

 6. Add 1 cup of peas and sauté for 1 mins.

7. Add soaked rice and mix them well.

8. Add salt and 2 cups of water ( 1 cup normal water + 1 cup rice soaked water (from 1). Mix them well.

9. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low (simmer). Cook for 12-14 mins. [if whistle does not come, don’t worry about it]

10. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the pulao into a wide bowl. Mix the pulao gently with the fork.

    Yummy, tasty and aromatic pulao is ready to serve. Serve with raitha.

Note:

1. I have used jeeraga samba rice. You use basmathi rice or normal rice also. Adjust the water level according to the rice used.

2. Adjust the green chilies according to your spice level.

3. You can use fresh peas, frozen peas or dried peas.

4. In case you can use dried peas, soak it for 6-8 hours and then use.

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Beetroot Pulao | Easy Lunch Box Recipes

This is very easy and colorful lunch box recipe. Kids like this Beetroot Pulav very much.

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Recipe Cuisine : Indian | Recipe Category: Rice

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 2-3

Ingredients:

Rice	1 cup
Grated Beetroot	½ cup
Chopped Beetroot	½ cup
Salt	As Required
To Temper:
Oil	2 tsp
Cinnamon	1 inch stick
Clove	2
Cardamom	1
Star Anise	1
Bay Leaf	1
Annasi Mokku	1
Onion (medium size)	1
Green Chili	2
Ginger Garlic Paste	1 tsp

Procedure:

1. Wash and rinse the rise twice. Soak the rice with 1 cup of water for 15 mins. Then drain the water and keep it aside. Keep this water for later use.

2. Heat the oil in a pressure cooker, add whole spices (cinnamon, cloves, bay leaf, star anise, cardamom, annasi mokku ) and fry for few seconds.

3. Add chopped onion and sauté till the onion becomes translucent.

4. Add chopped green chilies. Fry for few seconds.

5. Add ginger garlic paste and sauté for few seconds.

6. Add grated beetroot and sauté for 1 mins.

7. Then add chopped beetroot, 2 cups of water ( 1 cup normal water + 1 cup rice soaked water (from 1) ) and salt.

8. When the water starts boil, add soaked rice and mix them well.

9. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low. Cook for 12-14 mins. [if whistle does not come, don’t worry about it]

10. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the pulao into a wide bowl. Mix the pulao gently with the fork.

    

Yummy, colorful and aromatic pulao is reday to serve. Serve with raitha.

Note:

1. I have used jeeraga samba rice. You use basmathi rice also.

2. Adjust the green chilies according to your spice level.

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Mint Pulao / Pudina Rice

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Ingredients:

Basmati Rice	1 cup
Pudina Leaves	1 cup
Oil	1 tbs
Ghee	1tbs
Onion	1
Cinnamom	1 inch
Cloves	2
Cardamom	1
Bay Leaf	1
Ginger	1 inch
Garlic	3 pods
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Wash and soak the rice for 15 mins.

2. Clean and wash the pudina and coriander leaves. Drain the water completely.

3. Blend pudina and coriander leaves with little water. Drain the juice using soup filter. [Do not filter it too fine]

4. Measure the juice. Make 2 cups of the diluted juice by adding adequate water. [Rice:water = 1:2]

5. Heat the oil and ghee in a pressure cooker, add cinnamom, cloves, cardamom, bay leaf and chopped onion. Fry till the onion becomes golden color.

6. Then add ginger and garlic paste. Saute for a minute.

7. Now add the 2 cups of diluted juice, 1 cup of soaked rice and salt. Mix them well.

8. Pressure cook for 2 whistles in high flame. After pressure has gone mix well and serve this pulao with onion raitha.

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