Peas Pulao

Ingredients

1. 1 1/2 cups long grain rice
2. 1/2 cup peas boiled
3. 1 tbsp. broken cashews
4. 1 tbsp. soft small raisins
5. 4 green chillies slit
6. 1 tbsp. coriander finely chopped
7. 2 onions cut into strips
8. 1/2 tsp. cumin seeds
9. 3-4 pinches asafoetida
10. 2 cloves
11. 2 bay leaves
    
12. 2 cardamoms
13. 1" cinnamon
14. 4-5 black peppers
15. 3 tbsp. ghee or oil
16. 1/2 tsp. garam masala
17. salt to taste
18. lemon to taste

Method

1. Wash and soak rice in salted water for 30 minutes.

2. Heat oil, fry onions till crisp. Drain.

3. Fry cashews till light brown, drain, keep aside.

4. Add cumin seeds to remaining oil, allow to splutter.

5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.

6. Add green chillies, drained rice, stir gently till well coated. Add raisins.

7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.

8. Add more water if required.

9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.

10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.

11. Garnish with coriander and some saved fried onions.

12. Serve hot with kadhi or a spicy curry.

Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh

Variation: Substitute peas for chopped baby corn, carrots or beans.