Peas Dhum Rice

     

    Peas Dhum Rice:

          I have prepared Peas rice by dhum method like biriyanis.Already I have posted chick peas rice also by this dhum method. This cooking on dum gives  the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it. 

                                  

                                

Ingredients :

·         Peas – ½ cup cooked

·         Rice – 1 cup cooked

·         Onion – 1 finely chopped

·         Tomato – 1 chopped

·         Ginger garlic paste- ½  spn

·         Turmeric powder- ¼ spn

·         Salt as needed

·         Green chilli – 2 chopped

·         Garam masala – 1 spn

·         Garlic cloves – 7 sliced

·         Yogurt – 3 spn

·         Coriander leaves

·         Mint leaves

·         Ghee – 2 spn

·         Lemon juice – ½ spn

For seasoning:

·         Cinnamon -1

·         Star anise – 2

·         Bay leaf – 1

·         Cardomon - 1

Preparation :

·         Soak the Peas for 2 hours and pressure cook with pinch salt  until soft.

·         Cook the rice,cool and keep it aside.

Method :

·        Heat oil in a pot shaped vessel ,add the seasoning items.

·        When it sizzles, add chopped onions and chillis sauté for few mins.

·        Then add tomato, sauté until it mushy.

·        Add ginger garlic paste and sliced garlic cloves sauté them for a minute.

·        Next, add spicy powders( garam masala) and turmeric powder, salt and sauté it till raw smell goes off.

·        Add cooked chick peas and let the spicy powder cook till the water evaporates.

·        Then add  yogurt stir well. Mix well everything and add mint leaves and coriander leaves. check for salt.

·        Transfer Peas gravy to another vessel and keep it  aside.

Preparation for Dum :

·        In the same pot shaped pan , pour ghee at the bottom  and spread it to all sides.

·        First make a layer of  Peas gravy.

·        Then layer the cooked rice over the gravy.

·        Then spread the second layer gravy over the cooker rice.

·        Spread the remaining rice. I stopped here, but if you want you can make more layers. The rice should be the last layer.

·        Then add chopped mint and coriander leaves at the top of the rice layer.

·        Then add squeeze lemon juice.

·        Cover with a tight lid. T he steam should not escape from the sides.

·        Keep it on a low flame for 15 mins.

·        Switch off the flame ..Done!

         Serve hot with pappad or raita or any gravy.. J