Yesterday was a grill out day for the family. Amit got some ready made chicken kebabs, girls wanted to eat hot dogs (hog dogs as my little one calls it) and I got a tofurkey sausage for me. That’s not enough for the dinner for me and Amit. There have to be sides. So, mint and peas pulav and Sabz Kadhai served as royal sides to our humble grills.
Pulav or Pilaf is a commonly recognized dish from India, Pakistan, middle eastern countries. But one must know that there are more than hundred versions to this dish, varying from regions to the availability of ingredients etc.
The Mint and Peas Pulav is such a flavorful and a great accompaniment to the grilled vegetables and cheese and meats…..the aroma of mint and the bite of peas in the hint of caramelized onions and whole spices, is just awesome.
Sabz Kadhai is such an easy peasy side, bursting with flavors and done with no prep, almost!
Oh yes, Sabz means vegetables, a short name for Sabzi. Kadhai is wok…but it refers to the Kadhai spice blend that I have used in the recipe. I am so excite to share this recipe since I used my backyard grown baby potatoes and bell peppers, that were raised in small pots. :). It is no less than a medal for me.
Mint & Peas Pulav
Mint and Peas Pulav
Rice : 1&1/2 cups, basmati preferred or any long grain.
Onion : 1 big, sliced thin
Peas : 1 cup
Mint : 2 tbsp if using dry or 1/4 cup finely chopped if using fresh.
Ghee / Oil : 1/2 tbsp
Cumin seeds : 1 tsp
Cinnamon stick : 1 small
Black cardamom : 1
Green cardamom : 2-3
Cloves : 4
Black pepper corn : 4-5
Bay leaf : 1
Red chili powder : 1/4 to 1/2 tsp
Garam masala : 1/2 to 1 tsp
Sugar : 1/2 tsp
Salt to taste
Water : 1&3/4 cups
1. Wash and soak the rice till they are ready to be used.
2. Heat oil in pan. Add cumin seeds and once they crackle, add all the whole spices. Do not add powdered spices right now. Sauté for few seconds till they swell good, on medium lower flame.
3. Add sugar to it. Also add sliced onions. Sauté the onions on medium flame till they are browned and nicely caramelized. It will take approximately 3 to 5 minutes. Keep stirring often or else it will burn because of sugar.
4. Add mint leaves and peas. Also drain the rice and add the rice to the pan. Cook on low medium flame for 1 minute.
5. Add red chili powder and garam masala with salt. Stir and add water.
6. Cover the lid and bring it to a boil. Then simmer and cook till the water is absorbed.
7. Switch off the gas stove. Let stand covered without touching it for about 7-10 minutes. Then remove the lid and gently fork it with a fork.
8. Serve warm. If you want, add some roasted cashews.
Oil : 1/2 tbsp
Baby Potatoes : 3/4 cup, washed and sliced very thin or else it won’t cook with other vegetables.
Onions : 1/2 big, cut into crescent/moon shape.
Green Bell Peppers : 1/2 to 3/4 cup, halved and sliced horizontally.
Zucchini : 1/2 to 3/4 cup, halved and sliced horizontally.
Squash : 1/2 to 3/4 cup, halved and sliced horizontally.
Kadhai Spice Blend : 1/2 to 1 tbsp as per taste. You may use home made or store bought from different brands.
Salt to taste.
1. Heat pan in the oil.
2. Add onions to it. Sauté for 1-2 minutes till they turn slightly gold.
3. Add baby potatoes and cook for 2-3 minutes till slightly tender.
4. Add other vegetables. Sauté and cook on high for 5-7 minutes.
5. Add Kadhai spice and salt to it. Toss well ! Cool further for a minute. All ready.
Note : You may use any seasonal vegetable. Also paneer can be added. Some other suggestions are carrots, cauliflower, beans, peas etc.
On the other note, do go watch The 100 foot journey. If you are a foodie, especially an immigrant, or an experimental cook who finds cross cultural cuisine fun or who believe in “Food is Memories”, it’s for you…a soulful movie.
This is the source!