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Instant Potato Peas Rice


Number of servings: 3


This simple rice dish can be made in a jiffy. It is tasty and does not require tedious preparation. This dish can be made for lunch or dinner and can even be made for parties.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
Ingredients:
2 cups basmati rice  
31/2 cups water  
1 in number potato  
1/2 cup fresh green peas (or frozen green peas)  
1/2 tsp turmeric powder (haldi)  
1 tsp red chilli powder  
1 tsp ginger-garlic paste  
1 tsp dhaniya (coriander) powder  
1 tsp cumin seeds  
1/2 tsp garam masala powder  
2 tbsp oil  
1 tsp salt (or to taste)  

Cooking procedure
Method: 1. Wash the Basmati rice and soak in water for about 15 minutes. After that drain the water and keep aside. 2. Peel the potato and chop into big cubes. 3. In a pressure pan or pressure cooker, heat the oil. Add the cumin seeds and ginger- garlic paste. Saute for 1 minute. 4. Then add the green peas, dhaniya powder, turmeric powder, red chilli powder and salt. Mix well. 5. Then add the chopped potato and soaked, drained rice. Saute for 5 minutes. 6. Then add 3.5 cups of water and cover the pressure pan/cooker with the cooker lid and allow to cook for 1 whistle. 7. Turn off the stove and cool until all the pressure dissipates. 8. Open the lid, add the garam masala powder and mix well and gently. Make sure that the rice grains do not break while mixing. 9. Serve hot with raita or dal.
Storage tips:
Tastes best when fresh. Great lunch box idea. If refrigerated, re-heat before serving.
Any additional information:
Instead of adding potato, to improvise you may add 1 cup of cauliflower florets.



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