Green pepper, Cherry tomato & Green peas Pulao | Kitchenstagram
Lunch-Box woes? Need a quick and delicious solution that your kids will love? Look no further than this easy-to-make Green Peppers, Cherry Tomato and Peas Pulao. Packed with flavors, this one-pot wonder is not only a time saver but also a hit with the little ones. This quick and easy recipe combines the goodness of green peppers, cherry tomatoes and peas creating a tasty and wholesome meal. Paired with a cooling raita or chicken or mixed veg on the side and you have got a winning combination that will leave both adults and kids satisfied. This one-pot pulao is not only convenient for busy days but also versatile enough to be used as a base for bowl meals or as a side dish for dinner.
To embark on this culinary journey, gather a handful of simple ingredients, rice, green peppers, cherry tomatoes, peas, herb and spices like black pepper powder. The beauty of this recipe lies in its simplicity. As it comes together in less than 30 minutes. Whether you choose to make it in a stovetop Dutch oven, pressure cooker, regular pot or even an instant pot or electric rice cooker, the flexibility is at your fingertips.
The addition of green peas not only introduces a delightful crunch but also enhances the overall flavour profile of the pulao. For those who prefer a milder taste, reducing the quantity of green chilies and black pepper will result in a lightly spiced version that is equally delicious.
Brown rice option:
For those seeking a healthier alterative, brown rice can be substituted for white rice. However, keep in mind that brown rice requires more liquid and a longer simmer time. While exact recommendations may vary, the transition to brown rice is certainly feasible and worth experimenting with, offering a nutritious twist to this already wholesome dish.
Storing Leftovers:
Efficient meal prep involves considering the storage and reheating of leftovers. If you plan to store the pulao for later use, divide it into single portions before refrigerating to expedite the cooling process. Once cooled, transfer it to the freezer for extended storage, ensuring an airtight container for freshness.
How to reheat?
Reheating the pulao is a breeze, particularly when using the microwave. To prevent the rice from drying out, add a sprinkle of water or even an ice cube before reheating. This simple step ensures that the reheated pulao maintains its delightful texture and flavours.
Ingredients:
Spiced Buttermilk:
250 ml Buttermilk
1 tbsp Red chili paste/ Red chili Powder
Green pepper, cherry tomato & Green peas pulao:
6-8 nos. Shallots (sliced)
4 nos. Garlic (minced)
50 gm Cherry Tomatoes (halved)
2 tbsp Butter
1 tbsp Green Chili (minced)
2 nos. Green Peppers
1/2 cup Green Peas
250 gm Basmati rice
250 ml Spiced Buttermilk
250 ml Water
Salt to taste
1 tbsp Black pepper powder
2 tbsp Fresh Coriander (chopped)
Preparation:
Spiced Buttermilk:
- Step 1: Mix buttermilk with red chili paste/ red chili powder and use it for the pulao for extra added flavour. I had some leftover spiced buttermilk, so I used that. If you are using red chili powder, mix 2 tsp of garlic powder and 1 tsp of onion powder in the buttermilk.
Green pepper, cherry tomato & Green peas pulao:
- Step 2: Wash and soak basmati rice for at least 30 minutes in plain water. Then drain to a colander & set aside.
- Step 3: Slice the shallots thinly and keep aside.
- Step 4: Grab the garlic cloves and place them on cutting board. Then hold your knife in your non-dominant hand with blade facing away from you. Set the side of your knife against one clove. Use the palm of your hand to press firmly and forcefully down on the flat side of the knife. It will release the garlic from its papery covering. Now remove the papery outer covering of the garlic.
- Step 5: Then set the top of your knife on your cutting board. Place your non-dominant hand on top of the knife to steady it. Start chopping the garlic by fanning your knife back and forth in a rocking motion. Keep the tip of your knife in contact with the board while you fan. Keep at it until you have tiny pieces of minced garlic.
- Step 6: Then halved the cherry tomatoes and keep aside.
- Step 7: Heat a Dutch oven and then add the butter in the Dutch oven and allow it to melt.
- Step 8: Then add the minced garlic. Then saute them on medium heat for 2-3 minutes.
- Step 9: Then add the sliced shallots and fry them on medium heat for 8-10 minutes or until they are soft.
- Step 10: Add minced green chili and saute for 2-3 minutes.
- Step 11: Then add green peppers, green peas and cherry tomatoes and fry for 6-8 minutes on medium heat.
- Step 12: Next add washed & soaked Basmati rice.
- Step 13: Then add spiced buttermilk and water and mix well.
- Step 14: Next add salt and black pepper powder and mix everything properly until well combined.
- Step 15: Then cover and cook on low-medium heat for 15 minutes or until the rice is cooked completely.
- Step 16: Then sprinkle the chopped coriander leaves and mix carefully.
- Step 17: Now the Green pepper, cherry tomato & Green peas pulao is ready. Serve hot with raita or chicken or mix veg dishes.
Tips:
Soak the rice for at least 30 minutes for optimal texture. If you are in hurry, a 10 minute soak in hot water is a viable alternative.
Sort grain rice can also be used for a different texture.
Maintaining the right rice-to-water ratio is crucial for achieving fluffy rice.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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