May 2, 2009

* Peas Pulav *

1 cup long-grained rice (preferably basmati)
1 cup fresh green peas
2 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
2 cloves
2 cinammon pieces
1 green cardamon, peeled
1 green chilli, chopped
1/4 tsp ginger paste
1 onion, chopped fine
1 tbsp lemon juice
Pinch of sugar
1 tbsp chopped coriander leaves
Salt to taste

Wash and drain the rice. Keep aside on a muslin cloth for half-an-hour.
Heat oil in a heavy non-stick saucepan. Add the cumin, when it cackles, add the bay leaf, cloves, cinammon and cardamon and fry for 2 minutes. Add the chilli, ginger paste and onion and fry till golden brown.
Add the rice and stir-fry gently for 2 minutes. Add 2 cups hot water, lemon juice, sugar and salt and bring to a boil. Boil for 5 minutes. Reduce the heat to the lowest setting. Add the peas and stir gently. Cover and cook till the rice is tender and the liquid is absorbed. Garnish with coriander leaves and tomato slices and serve hot with a gravy dish and salad.

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