Epic TV has a program called 'Lost Recipes' hosted by chef Aditya Bal, where he is on the look out for long lost recipes that were once very popular but are now hard to procure.
I watched one episode set in Lucknow. A paan chewing lady bossed around the chef and her lady help to make a beautiful dish, which the erst-while nawabs enjoyed.
But like Abhimanyu did not hear the second part of getting out of the chakra-vyuh, I did not watch the first part of the recipe where they made the 'white balls / pearls'.
I felt very depressed and no amount of searching on the web revealed that part to me. Then when I looked carefully at the 'promo' of this particular episode, I noticed that the lady was using egg whites to make those beautiful balls. Now, since I had no plans of incorporating that in my home food, I was sort of glad that I missed that part.
And since I had not noted down the recipe while viewing the episode, the following version is what I remember of it.
But I am very happy with the taste and look of it. And my family thoroughly enjoyed it.
Ingredients:
Fresh Green Peas in pod - 1/2 kg
(or)
Green peas - 1 cup
Basmati Rice - 1 1/2 cups
Onion - 3, large
Ginger - 3 inch
Garlic - 8 cloves
Cloves - 8
Bay leaf - 2
Cinnamon stick - 4 inch
Cardamom - 4
Peppercorn - 1 tsp
Jeera - 1 tsp
Ghee - 7 tbsp
Salt to taste
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tbsp
Milk - 1/2 cup
Saffron - 1 pinch
Orange colour - 1 pinch
Method:
Wash and soak the rice in ample water for 1 hour.
Remove the green peas from the pod to get 1 cup.
Cut the onions into thin long slices.
Grind the ginger and garlic together.
Mix the salt, turmeric powder, chilly powder and coriander powder with a little water to make a thick paste.
Mix the milk, saffron and food color together and keep aside.
Heat 1 tbsp ghee in a thick bottomed vessel with tight lid. Splutter jeera, pepper, 1 inch cinnamon stick, 2 cloves and 2 cardamoms. Fry the drained rice for 2 minutes. Add 3 cups of boiling water and a little salt. Cook covered for exactly 10 minutes and turn off flame. Do not open lid for another 20 minutes. Fluff with a fork.
Heat 2 tbsp ghee and splutter 2 cloves, 2 cardamom, 1 bay leaf and 1 inch cinnamon stick.
Into this add the green peas. Stir for 2-3 minutes and remove from fire.
Heat the 3 tbsp ghee and add in the rest of the whole spices and fry the onions. Once it gets transparent, add the ginger-garlic paste. Now add the salt-turmeric powder- chilly powder- coriander powder paste and mix well. Heat for 30 seconds and add in the cooked green peas.
Heat a heavy bottomed vessel with a tight lid.
Heat 1 tbsp ghee. Layer with 1/2 the rice, followed by 1/2 the green peas and pour in half of the colored milk. Repeat.
Cover with the lid and keep on low flame for 10 minutes.
Serve with Paneer Makhani.
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