Ingredients

• 1 cup - long grain rice.
• 1/4 cup - peas (boiled)
• 1/2 tbsp - cashews and raisins.
• 2 green chillies, slit.
• 1/2 tbsp - coriander (finely chopped).
• 1 onion (cut into strips).
• 1/4 tsp - cumin seeds.
• 3-4 pinches of asafoetida.
• 2 cloves.
• 2 bay leaves.
• 2 cardamoms.
• 1 inch cinnamon.
• 4-5 black peppercorns.
• 3 tbsp - ghee or oil.
• 1/2 tsp - garam masala.
• salt to taste.
• lemon juice to taste.

How to Make Special Peas Pulao

• Wash rice and keep aside.
• Heat oil and fry onions.
• Fry cashews in the same oil till light brown, drain, and keep aside.
• Add cumin seeds to remaining oil, allow to splutter.
• Add asafoetida and all the spices and stir.
• Add green chillies, drained rice, and stir gently till well coated. Add raisins.
• Add water, bring to a boil.
• Add more water if required. Add peas, fried cashew, onions (reserve some for garnish), garam masala, salt and lemon juice to taste.
• Cover and finish cooking till all the water evaporates.
• Garnish with coriander and the reserved fried onions.
• Serve hot with kadhi or a spicy curry.