Categories: Grains/Peas, Rice recipies

Ingredients

• 1 cup Basmathi rice
• Green Peas soaked in water the previous day – 1 cup heaped (Frozen peas is fine too)
• Onion – 1 medium sized chopped
• Salt
• Ghee/Oil – 2 tablespoons
• Cloves – 3
• Cinnamon – 1/2 inch
• Sonf – 1/2 teaspoon
• Bay leaf – 1
• Green chilli 2 small vertically slit.
• Garlic – 3 pods sliced

Directions

1. Soak rice in water.

2. Heat Ghee/Oil in a Pressure Cooker (mine is heavy kadai pressure cooker from prestige), add Sonf, Cloves, Cinnamon, Bay Leaf, Garlic, Green Chillis and Onion. Sauté until the Onion turns translucent. Add the Peas, then Salt and stir. Allow the content to heat up. Drain the water and add the Basmathi rice to the heated content. Give a stir and allow it to get heated. Add 1 cup water and cook closed. Cook in high for 1 whistle and take the cooker away from the Cooking range, if it is electric cooking range. Open the lid after 15 to 20 minutes. Note: Do not open even if the indicator shows its ready to open). Warm Peas Pulao is ready. Garnish with Coriander leaves.

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