Peas Pulao


1 cup Basmati Raw Rice (Chawal)
1 cup fresh and shelled Peas (Matar)
2 medium sized sliced Onion (Pyaj)
3 Garlic Flakes (Lasun)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
3 Cinnamon (Tuj/Dalchini)
5 Cardamoms5 nos
5 Cloves (Lavang)
5 gms Salt (Namak) or use as required
2 tblsp Oil

How to make Peas Pulao:
  • Wash and soak the rice for 30 minutes.
  • Grind the garlic and the ginger to a very fine paste.
  • Fry the sliced onions in a little oil till golden brown.
  • Remove and keep aside.
  • Heat the remaining oil in a medium sized hundi.
  • Add the whole spices, garlic ginger paste and fry for 2 minutes over a low flame.
  • Add the drained rice and the shelled peas.
  • Fry for 2 minutes.
  • Add 2 cup of stock or water and cook till the rice is 3/4ths done.
  • Finish on a tawa or use dum.
  • Remove from the flame.
  • Spread on a tray and remove the whole spices.
  • Transfer the pulao to a glass bowl.
  • Serve garnished with the fried onions.