Peas Pulao

Preparation

• Soak rice for half an hour and drain the water. Keep aside till use.

Method

1. Coarsely crush the ginger and green chillies together using mortar and pestle. Chop the mint leaves roughly and keep aside. Heat a pressure cooker adding cooking oil and all the seasoning ingredients.
2. As the cloves start to puff up, include crushed ginger and green chillies. Saute for a while and throw in chopped mint leaves. As they wilt add fresh peas and stir for a minute.
3. Next add drained rice, 2 cups of water and salt. Pressure cook for 3 whistles in medium flame and switch off. When the pressure subsides naturally, open the lid and fluff.
4. Mild spiced peas pulao is ready to serve with any raita of your choice.

Notes

• If you like to kick up the spice, you can include black pepper too.
• Mint leaves give very nice flavor and taste to this pulao. So do not skip it.
• I have used normal Sona massori rice, you can use basmati too. In that case you may need little 1.5 cups of water.