Dun Thel Bath | Ghee Rice with Green Peas

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The theme for this week is Sri Lankan cuisine. When I picked this theme, I did not know that the cuisine is very similar to Indian, more specifically South Indian cuisine. Because the country is an island, there must be coconut trees in plenty which is reflected in the cooking too. The same goes for the seafood as well. There is an influence of Malaysian and few other South east Asian cuisines as well which makes the Sri Lankan table a multi flavoured one.

This dish is a ghee (clarified butter) rich rice with green peas which is similar to the Indian Peas Pulao. It is slightly differentiated with the addition of raisins in plenty. I have reduced the raisins and added some cashews because the daughter loves it and she is having an increasing amount of say in what is cooked everyday. This rice pairs beautifully with any vegetable but we had it with some homemade plantain chips which was absolutely lipsmacking.

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Serves 2-3

Recipe adapted from here

WHAT WE NEED

1 1/4 cups Basmati rice
2 cardamons
2 cloves
1 tsp cumin seed
2 tbsp ghee
1 cup green peas
2 tbsp Cashews & raisins
Salt & Water

WHAT TO DO

  • Cook the rice with 2 cups water and set aside
  • Cook the green peas in hot water for 5-7 minutes and set aside
  • Heat the ghee in a heavy bottom pan
  • Add the cardamons, cloves and cumin seeds and fry for about a min
  • Add the green peas and fry for 2-3 minutes on medium heat
  • Add the rice and salt and mix well.
  • Turn off the heat after 3-4 minutes
  • Serve hot
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Sri Lankan Cuisine’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM