Peas Pulao | Vatana Bhat

Peas Pulao | Vatana Bhat

 

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Peas is the versatile ingredient and gels with anything it’s cooked.

Peas pulav or ‘vatana bhaat’ is one such beautiful looking green peas recipe.

This the Maharashtrian version using authentic spices. All in my family like this uncomplicated dish and they gulp it down hungrily (pun intended).

Now-a-days we can use the frozen green too for green peas pulav.

Peas pulav is best served with raita and roasted papad.

Learn how to make peas pulav here! Scroll down for images which I clicked while cooking mine.

If you are looking for more rice recipes do check Dalimbi Bhat,  Mango Rice, Moong Dal Khichadi, Masale Bhat, Phodnicha bhat, Vangi Bhat, 

 

Preparation Time :  10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Serve for 2

 

Ingredients:

1) 1 cup Basmati rice

2) 3/4 Green peas

3) 1 chopped carrot

4) 1 chopped capsicum

5) 2 cups water

6) 1/2 tsp cumin seeds

7) Pinch of Asafoetida

8) 1 tsp ginger garlic paste

9) 2 bay leaves

10) 2 tsp Malvani Masala

11) 1/2 turmeric powder

12) 4-5 Curry leaves

13) Salt as per taste

14) 1 tbsp Ghee

15) Grated Coconut for garnishing

16) Chopped coriander leaves

 

Method:
Wash the rice till the water runs clear.

Soak them for 30 minutes.

Heat ghee in pan add cumin seeds, curry leaves, bey leaves and ginger garlic paste. Saute for 2 minutes.

Add soak rice along with green peas and chopped carrot  and chopped capsicum.

Add malvani masala stir gently.

Saute for a minute and add hot water and salt. stir.

Once the water start to boil keep a lid and cook the rice till all the water is absorbed and rice grain are cooked.

If all the water absorbed and the rice have not cooked completely, then add little more water.

Cover with lid and cook for another few minutes.

Garnish with grated fresh coconut and chopped coriander.

Serve hot matar pulao.

 

 

How to make Peas Pulav Step by Step with images:

 

Method:
1) Wash the rice till the water runs clear.

 

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2) Soak them for 30 minutes.

 

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3) Heat ghee in pan add cumin seeds, curry leaves, bey leaves and ginger garlic paste. Saute for 2 minutes.

 

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4) Add soak rice along with green peas and chopped carrot saute it.

 

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5) Add malvani masala stir gently.

 

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6) Saute for a minute and add hot water and salt. stir.

 

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7) Once the water start to boil keep a lid and cook the rice till all the water is absorbed and rice grain are cooked.

 

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8) If all the water absorbed and the rice have not cooked completely, then add little more water.

 

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9) Cover with lid and cook for another few minutes.

 

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10) Garnish with grated fresh coconut and chopped coriander. Serve hot matar pulao.

 

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