Peas Pulao

Ingredients

Group I

• Basmathi rice - 1 cup(160 ml cup)
• Peas - 1/3 cup (80 - 100 grams)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chillies - 5(slitted)
• Cloves - 5
• Bay leaves - 1
• Coconut milk - 1 cup (160 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cardamom - 2
• Lemon juice - few drops
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

Group II

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Method

• Soak the rice for 1/2 an hour.
• Grind the group II ingredients & make a paste.
• Heat oil in pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves & curry leaves one by one.
• Add onions, green chillies, salt and fry till it becomes light brown in color.
• Add the grounded paste & fry till the oil separates.
• Add peas & fry well.
• Now add the soaked rice & add 1 cup(160 ml) of water.
• Now add the coconut milk & the lemon juice.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita or any gravy.

Tips for the recipe - Add a spoon of ghee either while sauting the onions or before serving.