Peas pulao (Flavored rice with peas)

This recipe is my mother-in-law’s invention and is absolutely delicious. It has been in instant hit whenever I have made it. Can be paired with north-indian or even some south indian curries (like egg masala or kormas). This is great dish to take to a potluck or when having friends over. This is not a spicy dish. My husband, Janardhan, loves to eat it with his favorite palak paneer.

Ingredients:

• Basmati rice – 1 cup
• Water – 2 cups
• Onions – ½ an onion finely chopped (the dish can be made without the onions as well).
• Ginger – 1 inch piece
• Garlic – 1-2 pods of garlic finely chopped. 

Alternatively (use ginger-garlic paste). I personally prefer fresh ginger and garlic.

• Bay leaf – 1
• Cumin seeds (aka jeera) – 1 tsp
• Cloves – 2 or 3
• Cinnamon – 1 stick
• Cardamom – 1
•  Peas – fresh or frozen about ½ to 1 cup. Add more or less based on your preference.  I use half a packet of frozen peas since I always to tend to have it on hand.
• Salt (per your preference)
• Olive oil – 1 or 2 tbsps of oil
• Ghee (optional) – 1 tsp.

Steps:

1. Soak 1 cup of basmati rice in 2 cups of water for about 15-20 minutes.
2. In a cooking pan, heat oil.
3.  Add in the cumin seeds and bay leaf.
4.  Add in the cloves, cinnamon and cardamom.
5. Allow the spices to cook for about 30 seconds and add in the finely chopped onion.
6. When the onions become translucent, reduce the heat and add in the ginger and garlic. Cook for a minute.
7. Add in the peas and salt. Cook for a couple of minutes.
8. Add the mixture into the electric or pressure  cooker along with the rice and ghee.  If you are cooking the rice in a pot on the stove top, add the rice, water and ghee to the onion-spice mixture and cover till the water boils and then simmer at reduced heat till the rice is fully cooked.