peas pulao

Ingredient:

• 2 cup rice
• 3.5 cups water
• 1  cup green peas / matar
• ¾ tbsp. ginger garlic paste
• 1 large onion or ¾ cup sliced
• 2 tbsp ghee
• coriander leaves
• Salt as needed

Spices

• 1 tsp cumin/ jeera or shahi jeera
• 1 star anise 
• 6 cloves / lavang,
• 1 bay leaf 
• 2 inch cinnamon stick 

Method:

1. Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
   
2. Heat ghee or oil in a pot or cooker. Saute spices for a minute.
   
3. Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.
   
4. Add peas, rice and coriander leaves. Saute for 3 to 4 mins.
   
5. Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.
   
6. Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.
7. Fluff up with a fork once done. Allow to rest for sometime.
8. Garnish with nuts. Serve with raita or a gravy