Green Peas Masala Rice Recipe | How To Make Green Peas Masala Rice

Green Peas Masala Rice Recipe pinit

Spiced rice is a staple in the regions of Kerala, Tulunad, and Karnataka. The dish originated from the Malabar region which is now known as Kerala while spices were added to give it a distinct flavor with ghee being its primary ingredient. Other variations can be seen not only in India but also in other parts of Asia where this spicy dish has traveled far and wide across borders!

Green Peas Masala Rice Recipe | How To Make Green Peas Masala Rice

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins Servings: 3 Calories: 299 Best Season: Suitable throughout the year

Description

Green Peas Masala Rice is a very quick to prepare and tasty too. In this recipe we are using fresh green peas and green capsicum. When your children are not eating food, do prepare this rice, they will for sure love it.

Ingredients

Ingredients

Instructions

Method

  1. Take a heavy bottom pan and put oil in it. When it is hot, add whole garam masala.

  2. Then add mustard seeds and cumin seeds and stir it for some time.

  3. Now add chopped onions and green chilies and fry them untill onions becomes light brown color. Then add ginger and garlic paste and saute it for few seconds.

  4. Now add chopped capsicum, green peas and salt. Close the lid and let them cook for some time.

  5. After peas are done you can add fennel powder, noodles masala, coconut powder, cashews and mix well.

  6. Your masala is ready now. Finally add cooked rice in to that masala and mix well.

  7. Garnish with fresh coriander leaves and serve hot.

  8. Serve green peas masala rice with raita or any curry.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 299
% Daily Value *
Total Fat 8g13%
Sodium 85mg4%
Potassium 99mg3%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Sugars 2g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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