* 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.

* Vegetable Pulav *

2 cups long-grained rice (preferably basmati)
4 tbsp oil, or 3 tbsp oil + 1 tbsp ghee
1/2 tsp cumin seeds
4 pieces cinammon
4 cloves
2 green cardamons, peeled
1 cup finely chopped onions
1/2 cup green peas
1/2 cup cubed carrots
1/2 cup cubed french beans
1/2 cup cubed cauliflower
1/2 cup cubed potatoes
1/4 cup chopped cabbage
1/4 cup beetroot, lightly steamed, peeled and cubed
1 cup pureed tomatoes
Pinch of sugar
2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp amchoor powder (optional)
2 tbsp lemon juice, or 2 tbsp thick curds
Salt to taste
2 tbsp coriander leaves
1 tbsp mint leaves
Grind for the masala paste:
4 green chillies
2 tsp garlic paste
2 tsp ginger paste
1 tsp poppy seeds
1/2 tsp fennel seeds
For garnish:
Onion rings, tomato slices, cucumber slices, coriander leaves

Wash and drain the rice. Spread on a muslin cloth and keep
aside for half-an-hour.
Heat the oil in a heavy non-stick handi. Add the cumin. When
it crackles, add the cinammon, cloves and cardamon seeds. Add
the onion and stir-fry till golden brown.
Add the masala paste and stir-fry for 2-3 minutes. Add the
vegetables and stir-fry for 2-3 minutes. Add the tomato puree
and sugar and stir-fry for 3-4 minutes.
Add the coriander powder, chilli powder, turmeric, amchoor,
lemon juice or curds and salt.
Stir well, and add the rice. Saute for about 2 minutes,
stirring gently.
Add about 5 to 5 1/2 cups of hot water. Bring to a boil and
boil for 5 minutes.
Reduce the heat to low, add the coriander and mint leaves.
Stir very gently. Cover and cook on low heat till the rice
is tender and the liquid is absorbed. Garnish and serve hot.