Tuesday, October 7, 2014

Pea and Dill Leaves Pulao

Dill leaves are a good source of anti-oxidants and is also a source of vitamin A. They bring a different flavor to our food. Also check my other recipe using dill leaves - Potato and Dill Leaves Stir fry. During Navrathri I used to cook without onion and garlic. So this recipe came handy. 


Basmati Rice :1.5 cups
Dill leaves :a bunch i.e say 20 stems (Can add more if you like the flavor of dill leaves)
Tomato : 1
Fresh or frozen green Peas : 1/2 cup
Chili powder :1 tsp
Coriander powder: 1 tsp
Water: 3 cups

Tempering Ingredients :
Cooking oil: 5 tbsp
Cumin seeds: 1tsp
Cloves : 3
Cardamom :3
Bay leaves :2
Cinnamon:1/2 inch piece


  1. Wash and soak rice for 20 minutes.
  2. Discard the hard steams and wash the dill leaves.
  3. Heat oil in non-stick kadai (which can be closed using a tight lid); add all the ingredients under tempering and once the fragrance of the spices hits your nose add chopped tomatoes and cook till soft.
  4. Add dill leaves followed by the spices.
  5. Add the Green Peas followed by water, salt and rice.
  6. Cover and cook on a medium flame till the rice is perfectly cooked.