Ingredients

• 2 cups - long grain rice, washed, soak for 20 minutes.
• 1/4 cup - soya beans, soaked in water overnight.
• 1 cup - fresh green peas, boiled, drained.
• 1/2 cup - orange pumpkin peeled, sliced.
• 1/2 cup - pea pods.
• 1 sprig - spring onions, finely chopped.
• 1/2 cup - coconut, scraped.
• 3 - green chillies.
• 1 inch - piece ginger.
• 1/4 tsp - dried mint powder.
• 1 tsp - kasoori methi.
• 1 - lemon juice extracted.
• 1 - bay leaf.
• 2 - cloves.
• 2 - whole small cardamoms.
• 1/2.5 - stick cinnamon.
• 1/2 tsp - cumin seeds.
• 2-3 pinches asafoetida.
• salt to taste.
• 2 tbsp - ghee or oil.

How to Make Peas and Pea pod Pulao

• Pressure cook soybeans for 3-4 whistles, till they are properly cooked, but not mush.
• Boil rice in plenty of salted water, till each grain gets separated.
• Drain excess liquid, spread it on a plate, too cool.
• Crush chillies, ginger, garlic, in a small mixie.
• Add coriander, a pinch of salt and grind it for just 2-3 seconds more.
• The coriander should look finely chopped but not crushed.
• Heat oil in a heavy saucepan.
• Add all whole spices, seeds, asafoetida, crushed mixture.
• Stir, add coconut, pumpkin, peapods and half cup water.
• Cover and cook till the pumpkin becomes tender.
• Add peas, soybeans, mix and cook it for a minute.
• Evaporate excess moisture, take it off the fire.
• Add spring onions, methi, mint, lemon juice, salt.
• Mix and add to boiled rice.
• Mix well, till all the rice is evenly coated.
• To heat, either place covered in microwave or hot oven.
• Or place it inside a pressure cooker with hot water.
• Serve hot with kadhi, kachumber or curds.