Blue Pea Tea Pulao Recipe Using Chymey Teas

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Butterfly Blue Pea Tea Pulao Ingredients:
200 Grams Basmati Rice
3 1/2 Cups Water
1 Tbsp Coarse Salt
3 Tsp Butterfly Blue Pea Tea
1 Tsp Ghee
1 Tsp Oil
1 Inch Cinnamon
3 Cloves 
3 Cardamoms 
1 Inch Ginger Finely Chopped
8 Pods Garlic Finely Chopped
1/4 Cup Onions Finely
2 Green Chilies Finely Chopped
1/4 Cup Potatoes Chopped into Tiny Cubes
1/4 Cup Carrots Chopped into Tiny Cubes
1/4 Cup Peas
1/4 Cup Cauliflower Florets 
2 Inch Pieces Lemongrass
8 Cashews 
4 Almonds
10 Raisins Kishmish
3 Chopped Walnuts

Prep:

Wash, peel and chop 1 medium carrot into tiny cubes.

Wash, peel and chop 1 small potato into tiny cubes.

Wash, Peel and finely chop 1  medium onion.

Wash and chop cauliflower into tiny florets and place it in luke warm salted water for few seconds then drain and reserve.

Wash and remove stem from 2 green chilies and finely chop.

Wash and reserve 1/4 cup green peas.

Wash, peel and finely chop 1/2 inch ginger and 8 pods garlic.

Chop the walnuts, almonds, and cashews and reserve.

Wash and soak the basmati rice in 2 cups water for 15 minutes.

Method:

Heat a wok on medium flame with ghee and oil.

Once the oil reaches temp, add cinnamon, cloves and cardamom and allow to splutter.

Add finely chopped ginger and garlic and fry for a minute.

Add finely chopped onion and chilies and fry for another minute.

Add chopped veggies potato, carrots and peas. Fry the veggies for a minute. 

Add chopped nuts and raisins and fry for a minute. Add coarse salt and 1/2 cup water stir once and cover cook the veggies until half done.

Gently open the lid and stir the veggies once. Add 2 inch pieces lemongrass and cauliflower. Stir the veggies once cover and cook until done.

Boil 3 cups water, remove the water from flame add 3 tsp blue pea tea cover and allow to steep the tea for 3 minutes.

Add washed basmati rice and fry it in the veggies for a minute.

Using a strainer, filter and add the tea to the rice. Stir the ingredients once.

Place the rice on low flame and allow the rice to cook and absorb 70% of the moisture.

Once the rice has absorbed most of the moisture, place on very low flame, cover with tight lid and cook for 15 minutes until well done.

Gently mix the rice after 15 minutes and serve hot...Enjoy!