Peas Pulao

 :

250 grams basmati rice, soaked for 30 minutes and drained
250 grams fresh or frozen peas
1 large onion, thinly sliced
2 tomatoes, chopped
12 green chilies, finely chopped (adjust to taste)
1-inch ginger, grated
3-4 cloves garlic, minced
30 gramss ghee or oil
6 grams cumin seeds
4-5 green cardamom pods
4-5 cloves
12 bay leaves
1 cinnamon stick
5 grams turmeric powder
6 grams cumin powder
6 grams coriander powder
15 grams Salt
500 grams water
Fresh coriander leaves for garnish (optional)

 Instructions:

1. Heat ghee or oil in a heavy-bottomed pan over medium heat.
2. Add cumin seeds, green cardamom pods, cloves, bay leaves, and cinnamon stick. Sauté for a minute until the spices release their aroma.
3. Add sliced onions and cook until they turn golden brown.
4. Add grated ginger and minced garlic. Sauté for another minute until the raw smell disappears.
5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil separates from the masala.
6. Add turmeric powder, cumin powder, and coriander powder. Mix well.
7. Add fresh or frozen peas and cook for 2-3 minutes.
8. Add soaked and drained basmati rice. Stir gently to coat the rice with the masala.
9. Pour 500 grams of water and season with salt. Bring it to a boil.
10. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 1520 minutes or until the rice is cooked and the water is absorbed.
11. Once done, fluff the rice gently with a fork.
12. Garnish with fresh coriander leaves if desired.

Serve the Peas Pulao hot on its own or with Curd (Dahi), raita, or any side dish of your choice. Enjoy your flavorful and aromatic Peas Pulao!