Spicy Rice or Pulao is a perfect recipe for a quick and simple Lunch. Preparation and cooking time is very less with very basic ingredients available in the kitchen.
How to make Spicy Rice or Pulao
I find my plate incomplete without rice. Simply can’t resist eating rice. Must be, it is same for you. Imagine that yum list of fried rice in the menu. There are varieties of rice dishes around the world. If you are weight conscious and fond of rice, have a small portion instead of avoiding the temptation. Rice is cooked by adding variety of flavours. One such recipe I’m going to share is “Spicy Rice.”
Ingredients:
- Basmati Rice(long grain rice) – 11/2 cup
- Matar/green peas – ¼ cup
- Potato – 1 medium
- Oil – 2 tbsp
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Garam masal powder – 1/2 tsp
For spicy paste:
- Green chilli – 7 to 8
- Ginger – 1 inch
- Garlic – 7 to 8 clove
- Coriander leaves chopped – ½ cup
- Curry leaves – 7 to 8
- Cumin seeds – 1 tsp
Try my other rice recipes
Method:
- For making spicy paste grind together green chillies, jeera, garlic, ginger, coriander leaves and curry leaves to a coarse paste without adding water. For curry leaves you can add it to make a paste or add as it is.
- Chop potato into large pieces. Here i have used the potato along with the skin you can peel it off if you dot want it. Also wash the matar/green peas and keep it aside.
- Heat oil in a pressure cooker. Add the paste and cook it for 2 minutes. Add a pinch of salt so that the green color of the paste is preserved.
- Sauté it till the oil starts separating.
- Now add chopped potato and green peas/matar.
- Cook it for a minute.
- Add turmeric powder & garam masala powder.
- Mix all the ingredients properly.
- Finally add rice and give a nice mix.
- Add water & salt to taste. Aged rice require double the water to its quantity.
- Let it boil for 5 minutes on high flame. Stir & keep the flame on medium.
- Cover with lid. Cook till 2 whistle & switch off the gas.
- Let the pressure let off the pressure cooker.
- Garnish with coriander leaves and lemon.
- Serve hot with tomato and cucumber salad.
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