anandhuvasudev/southindiandish huggingface dataset:
Ingredients: corn flour,rice,orange blossom water,pistachios,sugar,milk mix cornflour

Lebanese Style Riz B Haleeb Recipe - Rice Pudding With Pistachios, 1/2 cup Rice - soaked for 1-2 hours,10 Pistachios - and more to garnish,3 tablespoons Sugar - (adjust to taste),4 cups Milk - and more to mix cornflour,2 tablespoons Corn flour,2 teaspoons Orange blossom water, 50, Middle Eastern, To begin making Lebanese Style Riz B Haleeb Recipe,  soak rice in water for 1-2 hours.
You can also soak the rice in hot water for 30 minutes.To a heavy bottomed pan/handi, pour milk and start heating on medium heat.When the milk comes to near boiling, add sugar and stir.
Keep stirring till all the sugar dissolves and the milk is boiling, for about 5 minutes.Drain the soaked rice and add the rice carefully to the boiling milk-sugar mixture, stir once and simmer for 25-30 minutes until the rice in it is cooked well.
Keep stirring in occasionally and keep the lid closed.While the rice is cooking, dissolve cornflour in a little milk at room temperature.Once the rice is cooked in the handi, add the corn flour-milk paste to the boiling pudding on simmering heat and stir.Immediately add the orange blossom water also before the pudding starts thickening.Keep stirring and allow the pudding to thicken in about 5 minutes time and switch off heat.Add about a handful of pistachios, give a stir and allow to cool to room temperature.You can serve the Riz B Haleeb warm, or chilled.Scoop it out to individual serving glasses and garnish with more crushed pistachios.Serve Lebanese Style Riz B Haleeb Recipe (Rice Pudding With Pistachios), as a party dessert after a dinner of Lebanese Fattoush Salad Recipe, Beetroot Falafel With Pita Bread Recipe and Pumpkin Hummus Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/RIZ_B_HALEEB__LEBANESE_RICE_PUDDING_WITH_PISTACHIO__.jpg, 6
Ingredients: tomato,salt,wheat flour,mozzarella cheese topping,green bell peppers,pizza pasta sauce,virgin olive oil,dry yeast,water,sugar,onion,sooji (semolina rava) dust the pan

Homemade Pan Pizza With Perfectly Crispy Crust Recipe, 1 teaspoon Sugar,2 teaspoons Extra Virgin Olive Oil,2 Onion - chopped in rings,1 cup Mozzarella cheese - for topping,1 Onion - sliced,Sooji (Semolina/ Rava) - to dust the pan,1 Green bell peppers - sliced,1 cup Homemade Pizza And Pasta Sauce,1-1/4 teaspoon Active dry yeast,Water - lukewarm ,1 Tomato - chopped into chunks,2-1/2 cup Whole Wheat Flour,1 teaspoon Salt, 120, Italian Recipes, To begin with the Homemade Pan Pizza With Perfectly Crispy Crust Recipe, get ready with all the ingredients and make the dough first.To Make the Dough Mix flour, salt, sugar, and yeast.
Slowly add the water and start making a dough.
Eventually, you will get a sticky dough, after about 5 minutes.Now grease your hands with some oil and on a flat surface, start kneading the dough.
Kneading is important as it will develop the gluten to make the base soft and palpable.Once the dough comes together in a round and smooth ball, cover and let it rest in a deep dish someplace warm.To make the pizza tomato sauce click on the link to follow the recipe Homemade Pizza Sauce Recipe.
To Make the Pan Pizza Prepare the pan for pizza to cook.
Oil it generously and put about 1 tablespoon semolina and rotate the pan to cover the base and edges.Meanwhile in a mixing bowl, add a tablespoon of oil, salt, tomatoes, pepper and onions.
Mix everything properly so that the oil is coated evenly.
After 90 minutes, the dough will be doubled.
If not, wait for another 30 minutes.Punch the dough down and knead again for about half a minute.
Make 3 balls of equal size.Oil your hands and start flattening one of the balls and pulling it in the round and place it in the center of the pan.
Now use your fingers to push through the edges and evening out each pizza base.Top each pizza base with pizza sauce, sprinkle cheese, arrange onions, bell peppers and tomatoes and top it up with cheese again.Cook the pan pizza for 10-12 minutes or until done.
Serve this Pan Pizza along with Penne Pasta Arrabiata, Garlic Bread and Apple Crumble Pie for your weekend brunch or dinner with a glass of wine., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/Homemade_Pan_Pizza_with_Perfectly_Crispy_Crust-1.jpg, 12
Ingredients: salt,curd buttermilk,green chilli,karela (bitter gourd pavakkai),coconut,mustard seeds,dry red chilli,curry leaves,onion,coconut oil,turmeric powder

Pavakka Pachadi Recipe - Bitter Gourd Pachadi, pinch Turmeric powder (Haldi) - to reduce bitter from bitter gourd,2 Green Chilli,1/2 teaspoon Mustard seeds,1 Dry Red Chilli,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - chopped,1/4 cup Fresh coconut - grated,3 Karela (Bitter Gourd/ Pavakkai),2 teaspoon Coconut Oil,1 cup Curd (Dahi / Yogurt) - or buttermilk,Curry leaves - few, 25, Kerala Recipes, To begin making the Pavakka Pachadi Recipe, first wash the bitter gourd, cut it lengthwise and remove all seeds.
Chop it to small pieces.Add 1 teaspoon of salt and a pinch of turmeric powder to bitter gourd slices and mix well.
Keep it aside for 30 to 40 minutes.
Bitter Gourd would have left some water.
Discard it.
Again sprinkle little water, mix and squeeze the bitter gourd slices with your hand.
This helps to reduce the bitterness of bitter gourd.Heat oil in a heay bottomed pan, add chopped bitter gourd and saute.
Keep sauteing in low medium flame.
When the bitter gourd is 75% done, add chopped onions and saute .
Meanwhile, prepare the masala.
Grind coconut, mustard, green chillies and salt to a smooth water adding little water.
When the bittergourd and onions are done, add the ground paste to the roasted veggies, add curd or buttermilk .
Give a mix and allow it to gently boil on a low medium flame.
Switch off.
The next step is to prepare the tempering.
Heat oil in a tadka pan, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi.Pavakka Pachadi is ready to be savoured! Serve Pavakka Pachadi along with Keerai Sambar, Steamed Rice and Raw Banana Thoran for a delicious everyday meal , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/Bittergourd_Pachadi__Pavakka_pachadi_.jpg, 11
Ingredients: salt,arhar dal (split toor dal),tamarind water,drumstick leaves (moringamurungai keerai),mooli mullangi (radish) dices,ghee,mustard seeds,asafoetida (hing),pearl onion (sambar onion),sambar powder

Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, 200 grams Drumstick Leaves (Moringa/Murungai Keerai),1 cup Pearl onions (Sambar Onions) - halved,1 Mooli/ Mullangi (Radish) - cut into dices,Salt - to taste,2 tablespoons Sambar Powder,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1/2 teaspoon SSP Asafoetida (Hing),1 tablespoon Ghee, 35, South Indian Recipes, To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready.Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder.
Add 1 cup of water and pressure cook for 2 whistles.Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked.
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles.
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat.Allow the pressure to release naturally.
Once released, open the pressure cooker and mash the dal well using a potato masher.Add the cooked dal into the Murungai Keerai Sambar masala and stir well.
Check the salt and adjust accordingly.
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke.
Add the asafoetida and curry leaves and turn off the heat.Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat.Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner.
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Murungai_Keerai_Sambar_Recipe__Drumstick_Leaves_Sambar.jpg, 10
Ingredients: cashew nuts,salt,mustard seeds,coconut,asafoetida (hing),red poha (flattened red rice),curry leaves,white urad dal (split),lemon,chana dal (bengal gram dal),sunflower oil

Karwar Style Phodni Phov Recipe- Red Rice Poha With Cashew Nuts, 2 teaspoon Lemon juice,2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1/2 teaspoon White Urad Dal (Split),2 cups Red Poha (Flattened Red Rice),1 teaspoon Mustard seeds,1/2 teaspoon Chana dal (Bengal Gram Dal),1/2 cup Cashew nuts - broken into half,1 sprig Curry leaves,1 pinch Asafoetida (hing), 20, Karnataka, To begin making Karwar Style Phodni Phov Recipe ( Red Rice Poha With Cashew Nuts), rinse the red poha in running water and then soak it in hot water for 8 minutes.
Drain and wash again in cold water and keep aside in a strainer.Heat oil in a pan, add mustard seeds, urad and chana dal and let it splutter.Add asafoetida, curry leaves and let it crackle.Add the cashew nuts and saute until they have turned golden brown in colour.Now, add the drained red poha, season with salt and saute gently till everything comes together.Cover with a lid and cook for about 10 minutes or till done.Once done, add in the grated coconut, lemon juice and mix gently and switch off the heat.Serve the Karwar Style Phodni Phov Recipe ( Red Rice Poha With Cashew Nuts) for a healthy breakfast with a filter coffee or an evening after school snack along with Muskmelon (Kharbuj) Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Phodni_Phov_Recipe_Karwar_Style_Poha_With_Cashewnuts.jpg, 11
Ingredients: cashew nuts,salt,yellow moong dal (split),ginger,asafoetida (hing),foxtail millet,ghee,black peppercorns,curry leaves,cumin seeds (jeera),green chillies,sunflower oil

Foxtail Millet Pongal Recipe, 2 teaspoon Whole Black Peppercorns,2 Green Chillies,Salt - to taste,8 Cashew nuts,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ginger - chopped,2 tablespoon Ghee,1/2 cup Foxtail Millet,1/2 cup Yellow Moong Dal (Split),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 105, South Indian Recipes, To prepare Foxtail Millet Pongal, first dry roast foxtail millet and moong dal in a hot kadai.
This will bring nice aroma to the Pongal.Wash & soak roasted foxtail millet and moong dal together for about 1 hour.
Soaking helps in faster cooking.In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.Once pressure is released, remove the cooker lid and mash the mixture using a ladle.In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown.
Remove cashews and keep them aside.Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves.
Sauté for a minute or two.Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed.
Reduce the flame and cook it for 5 minutes.Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Foxtail_Millet_Pongal.jpg, 12
Ingredients: salt,mustard seeds,mango (ripe),asafoetida (hing),red chilli powder,curry leaves,coriander (dhania) leaves,methi seeds (fenugreek seeds),tamarind paste,green chillies,sunflower oil

Mango Pulusu Recipe - Mamidi Pandu Pulusu Recipe, 3 Mango (Ripe),1 teaspoon Tamarind Paste,2 sprig Coriander (Dhania) Leaves - to garnish,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,Asafoetida (hing) - A pinch,10 Curry leaves,1 tablespoon Sunflower Oil,1 teaspoon Methi Seeds (Fenugreek Seeds),3 Green Chillies - slit, 45, Andhra, To begin making the Mamidi Pandu Pulusu, firstly peel the ripe mangoes and keep aside.In a pan, place oil and add mustard seeds and let them crackle.Once it crackles, add asafoetida, curry leaves and green chillies and saute it for a minute.After a minute, add the peeled mangoes and sauté till its a little until it becomes a little soft.Add red chilly powder and a cup of water, tamarind paste, salt and cover it until it comes to a boil.Once the water starts evaporating, add another cup of water and boil again.
At the end of it, you should be left with nice thick Mamidi Pandu Pulusu.After 2-3 minutes, switch off the gas and the Mamidi Pandu Pulusu/ Mango Pulusu is ready to be served.Serve the Mango Pulusu Recipe along with steamed rice, Spicy Potato Roast Recipe and a Rajma and Corn Salad Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Mamida_Pandu_Pulusu__Mango_Curry.jpg, 11
Ingredients: salt,green chilli,coconut,mustard seeds,tamarind gooseberry,red chilli powder,pearl onion (sambar onion),curry leaves,papaya,dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Omakka Curry Recipe - Kerala Style Papaya Curry, 1 teaspoon Turmeric powder (Haldi),1/2 Raw papaya,1 cup Fresh coconut - grated,Sunflower Oil - as required,2 sprig Curry leaves,Salt - to taste,1/4 teaspoon Mustard seeds,3 Pearl onions (Sambar Onions) - thinly sliced,Tamarind - Gooseberry Sized,2 Dry Red Chillies,1 Green Chilli - adjustable,2 teaspoons Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera), 30, Kerala Recipes, To begin making the Omakka Curry Recipe, cut the papaya into medium cubes and mix with red chilli powder, turmeric powder and salt with a little water.Add them into a pressure cooker and cook till it releases 1 whistle.
After 1 whistle, simmer for 5 minutes on low heat.
Switch off the heat and let the pressure release naturally.
In the meantime, soak the tamarind in warm water.
Take out the pulp after 15 minutes and keep it aside.In a mixie jar, take the grated coconut, green chillies, 1 sambar onion, and cumin seeds with a little water and proceed to make a fine paste.
Keep it aside.Open the cooker, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste.
Switch on the heat again.
Cook it on a very low flame.
Water can be added at this stage if you need less consistency in your curry.
Keep stirring for only a few seconds and then add the tamarind pulp to it.Cook this for 3 or 4 minutes on a low flame.
Switch off the flame.Heat required oil in a tadka pan.
Add mustard seeds and when they crackle, add thinly sliced sambar onions.When the onions turn brown, add the dry red chillies and curry leaves.
 Saute for about 15 seconds and turn off the gas.Pour this onto the papaya curry and give it a stir.
Serve hot.Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch.
You can also serve it with Phulka and Beetroot Raita for your everyday meals.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Ommakka_papaya_curry_Kerala_Style.jpg, 13
Ingredients: cumin powder (jeera),kashmiri red chilli powder,coriander (dhania) leaves,cloves garlic,curry leaves,onion,cumin seeds (jeera),maharashtrian goda masala,turmeric powder,green chillies,sunflower oil,salt,sev,lemon,pav buns,tamarind water,mustard seeds,mixed sprouts,ginger,coriander powder,potato (aloo)

Maharashtrian Misal Pav Recipe, 2 Green Chillies,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 sprig Curry leaves,1 tablespoon Kashmiri Red Chilli Powder,2 tablespoon Sunflower Oil,2 Onions,Salt - to taste,1 inch Ginger - grated,2 cloves Garlic - grated,1 teaspoon Turmeric powder (Haldi),3 Potatoes (Aloo),1 cup Tamarind Water,1/4 cup Sev,1 Lemon,10 Pav buns,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/3 cup Coriander (Dhania) Leaves - finely chopped,2 cups Mixed Sprouts,1 tablespoon Maharashtrian Goda Masala, 90, Maharashtrian Recipes, To begin making the Maharashtrian Misal Pav Recipe, rinse the sprouts well.
Peel potato skin and chop them into small pieces.
Into a pressure cooker, add the sprouts, potatoes, red chili powder, salt and turmeric powder along with 1/4 cup of water and pressure cook for 3 whistles.
After 3 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.Open the cooker only then the pressure has released completely.Heat oil in a wok.
Add mustard seeds and cumin seeds and allow it to crackle.
Add the chopped onions, ginger, garlic and green chilies and curry leaves and saute until onions turn soft and the raw smell goes away.Add remaining spice powders, turmeric powder, kashmiri red chili powder, coriander powder, goda masala, roasted cumin powder and stir fry for about 10 seconds.Add the cooked sprouts and potato mixture to the above spice mixture.
Mash all the ingredients either with the back of the spoon or using a potato masher.
The mixture will not be completely smooth but a little chunky here and there.
Keep the heat on medium and continue to cook the Misal Pav along with the spices for a few minutes.After a few minutes, add the tamarind water and bring it to boil.
Reduce heat to low and simmer for 10 minutes on low heat.
Check the salt and spices and adjust to suit your taste of the recipe.Once done, turn off the heat and stir in the chopped coriander leaves and transfer to a serving bowl.
To serve Misal Pav – spoon the misal pav in a serving bowl, top with finely chopped onions, coriander leaves, sev and squeeze a little lime and serve it along with buttered pav and toasted pav buns.Serve Maharashtrian Misal Pav Recipe as apart of your chaat party collection of Dahi Batata Puri Chaat and Roasted Papad Chaat., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Misal_Pav.jpg, 21
Ingredients: salt,tamarind water,coconut,mangalorean cucumber skin can be kept also,mustard seeds,jaggery,cloves garlic,curry leaves,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),2 cloves Garlic,1 cup Tamarind Water,1 Mangalorean cucumber - skin can be kept also,4 tablespoon Fresh coconut - grated,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),1 tablespoon Sunflower Oil,1 tablespoon Jaggery,1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 45, Konkan, To begin making the Konkani Style Southe Koddel Recipe by first pressure cooking the mangalore cucumber with a pinch of salt and 1/2 cup water in a pressure cooker for 1 whistle.Release the pressure naturally and then keep it aside.Now heat a frying pan, add oil and the, fenugreek seeds, urad dal, chana dal, coconut, cumin seeds, dry red chillies, curry leaves, garlic.Fry them for about 2 minutes till the aroma is released.Once done, cool it down and then grind it into a smooth creamy paste by adding water little, After grinding keep it aside.Now, heat a skillet and add oil, add the ground mixture along with the cooked Mangalore cucumber.
Stir well.
Add salt and turmeric powder and check for seasoning.
Leave it to simmer for 10 minutes.In another kadai pan, heat oil and then crackle the mustard seeds and urad dal and immediately add the curry leaves and allow it to crackle and pour it over the curry and serve.
Serve the Konkani Style Southe Koddel Recipe along with Mangalorean Neer Dosa Recipe  and Solkadhi Recipe (Konkani Style Kokum Kadhi) as a refreshing drink at the end.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Southe_Koddel_Recipe_Mangalore_Cucumber_in_Coconut_curry_Recipe.jpg, 15
Ingredients: coconut milk,ghee,saffron strands,sugar,cucumbers,badam (almond),cardamom powder (elaichi),almonds (badam),sooji (semolina rava)

Vegan Cucumber Semolina Cake Recipe, 1/2 cup Ghee,Slivered Almonds (Badam) - to garnish,3 tablespoons Badam (Almond) - powdered,1 cup Sugar,Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),3 Cucumbers - (medium),250 ml Coconut milk,1 cup Sooji (Semolina/ Rava), 60, Middle Eastern, To begin making Cucumber Semolina Cake Recipe, get all the ingredients ready and grate the cucumbers.Heat ghee in a kadai, once the pan is heated, add semolina to it and mix well.
Switch off heat and set it aside for half an hour.After half an hour, add grated cucumber, sugar, cardamom powder, saffron strands, coconut milk, and 3 tablespoons almonds (powdered) - together to the kadai and cook on a high flame.Keep stirring continuously to avoid charring.
Keep folding and stirring till it becomes very thick but spreadable like halwa.Meanwhile, also grease a square cake pan.
And preheat oven at 350 degree F for 8-10 minutes.Pour the cucumber semolina cake mixture in the greased pan and tap for it to settle.Bake the cake mixture for 20-25 min till the cake browns on the top.Remove, allow to cool and when it is warm, slice it into desired shape.
Demould and serve chilled.Serve Cucumber Semolina Cake Recipe as dessert after a meal of Mutton Rezala Recipe and Whole Wheat Lachha Paratha Recipe (Multilayered Layered Indian Flat Bread).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadaf_Abbasi/cucumber_semolina_cake.JPG, 9
Ingredients: basmati rice,salt,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,green peas (matar),cinnamon stick (dalchini),cumin seeds (jeera),onion,cloves (laung),star anise

Peas Pulao Recipe -  North Indian Matar Pulao, 1 Onion - sliced,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/2 cup Green peas (Matar),1 tablespoon Ghee,1 Bay leaf (tej patta),2 Cloves (Laung),1-1/2 cup Basmati rice,1 Star anise,1/2 teaspoon Cumin seeds (Jeera), 35, Indian, To begin making the Peas Pulao Recipe, wash the rice and soak in water for about 20 minutes.
Heat a pressure cooker with ghee on medium flame, to this add the whole spices - bay leaf, cumin seeds, star anise, cardamoms, cloves and cinnamon stick.
Once these spices begin to sizzle, add the sliced onions, and cook them only until they begin to sweat.
This will take about a minute.
To this add the salt, green peas and drained rice.
Top the matar pulao with about 2-1/2 of water, depending on the age and quality of your rice and close the pressure cooker.
Pressure cook for about 3 whistles and turn off the flame, allow the pressure to release naturally.
Once done, open the pressure cooker give the Matar pulao a stir and fluff up the rice.Transfer the Matar Pulao to a serving bowl and serve hot.Serve Peas Pulao Recipe along with Smoked Dhaba Dal Recipe, Masala Lachha Paratha Recipe, Achari Paneer Masala Recipe or Easy Creamy Chicken Curry Recipe, Pickled Onions and finish the meal with a dessert of Rose Gulkand Phirni Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Matar_Pulao_Peas_Pulao_Recipe-1_1600.jpg, 11