2 cups Basmati rice
2 cups peas (shelled)
2 green chilies (slit)
1 tsp garlic (optional)
1 tsp ginger paste/grated
1 big onion, chopped
2 tbsp ghee
1 tsp cumin seeds
2 cardamom pods
1 cm cinnamon stick
2 bay leaves
Salt to taste
2 tbsp chopped coriander leaves (optional)
Soak the rice and drain to remove excess water and keep aside for 15 min.
Crush the condiments (cinnamon, clove, cardamom) and keep aside.
Heat the ghee in a kadai on a medium flame and add the jeera. When it starts spluttering add t he garlic paste and saute till the raw smell is gone. Add the crushed condiments, bay leaves and ginger and saute fir a minute. Add t he chopped onions and saute till translucent. Add the peas, salt and cook on medium heat for 3 minutes. Add the rice to this pan and fry until the rice turns opaque/white (takes around 3 minutes). Add 2 1/2 cups water and cook until done in a cooker.
Let the rice cool a bit till the grains separate and garnish with coriander leaves.
Cook’s Note: In case you want to flavor the pulao with pudina add a teaspoon of mint paste along with the peas.
In case you want the pulao to taste rich add 1/2 a cup of coconut milk and only two cups of water.