Cricket World Cup 2015 is on and I being an avid cricket lover look for some easy but delicious recipes which when platted is appetizing and can be paired with both non- veg and veg dishes, so that I can spend more time on my couch watching the match. Peas Pulao is a very interesting easy recipe. A zip zap zoom recipe fast to cook with fresh green peas the only ingredients and goes well with both veg and non veg side dishes. I am sure you too will love to try easy recipe for dinner or lunch when your are busy cheering your team.
Friends like to share with you all that you being a cricket fan can express your support, on social media, for your favorite teams and also help under-served children with your 'Ticket to Cheer'.The Akshaya Patra Foundation is a non-profit venture that offers mid-day meals to 1.4 million children daily in 10,000 schools across India. The lunch provided to under-served children gives them much-needed nutrition, and a reason to stay in school.In this happy season you can be part of this virtuous mission.Provide a child's mid-day meals for an entire school year. Your cheer can bring hope to a child. Cheer with impact in 4 simple steps: Select favorite team & match - contribute to the cause - receive a 'Ticket to Cheer' for your chosen team & match - share your personalized ‘Ticket to Cheer’ on social media .Keep cheering up your favorite team and bring smile to a child face. Hope to see many ‘Ticket to Cheer’in social media. Being a foodie it’s great to see foodpanda the newly joined online food ordering platform from where we can order our favorite food by logging on to the official website or from the Mobile App is one of the leading supporter for this noble cause.
Preparation time : 10 minutes Cooking time : 20 minutes Serves : 4 Ingredients : 2 cups cooked Basmati rice / gobindo bhog rinsed and drained 1 cup green peas ¼ cup cashew 1 bay leaf 2 green chilly chopped ½ tsp cumin seed 1 vegetable seasoning cube ½ tsp garam masala powder 4 cups water 1 tbsp ghee / oil salt to tasteMethods Of Cooking:
Heat the ghee in a deep heavy skillet over low heat. Add cumin and bay leaf . As it start to splutter. Then add cashew and green peas. Stir for few minutes. Then add green chilly. Stir add rice, salt , garam masala powder, and seasoning cube. Add 4 cups of wate ( if you are using gobindo bhog rice use 3 cup of water ). Cover the pan with a lid and cook for 10 to 12 minutes till the rice is done. Put off the flame and cover the pan for 8 to 10 minutes before serving. You can serve with paneer rangoli, paneer makhani in veg or mutton curry, South Style Chicken Curry anything of your choice. Enjoy Peas Pulao.