Peas Pulao

INGREDIENTS

1 ¼ cup uncooked rice
1 teaspoon. turmeric powder
1 teaspoon. chilli powder
1 teaspoon. each cumin and mustard seeds
1 teaspoon. salt or to taste
Cilantro/coriander leaves
1 tablespoon. oil
For the peas:
1 lb. shelled green peas
1 teaspoon. ginger paste
1 teaspoon. garlic paste
1 teaspoon. turmeric powder
1 teaspoon. chilli powder
1 teaspoon. cumin seeds
1 teaspoon. salt or to taste
Cilantro/coriander leaves
1 tablespoon. oil

METHOD

Heat oil in a heavy bottomed saucepan and
fry the cumin
and mustard seeds for one minute. Add rice,
turmeric and
chilli powders and salt together with two
and a half cups
of lukewarm water, cover with the lid
and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a
non.stick frying
pan (or skillet) and fry the cumin seeds,
together with
ginger and garlic, for five minutes. Add
green peas,
turmeric and chilli powders and salt
together with half
a cup of lukewarm water and cook on medium
low heat
for fifteen minutes. Garnish with cilantro/
coriander
leaves. When the rice is done, mix the peas
and garnish
with cilantro/coriander leaves.

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