Mattar Pulao (peas pulao)

1\2 kg Rice
1 1\2 Cup Garden peas
1\2 Cup Ghee or Oil
1 Onion, chopped
1 1\2 tbsp Salt
1\2 tsp Garlic, crushed
1\2 tsp Ginger, crushed
1 tsp Cumin seed
6 Clove (alternatively use half a pinch powder)
1\2 tsp Black pepper
1 Cinnamon stick (alternatively use 1/2 tsp powder)
2 Black cardamom (alternatively use 1/4 tsp powder)
2 Curry Leaf (alternatively use 1/4 tsp powder)
8 Cup Water

1. Soak the rice in advance in water for 20 minutes.
2. Heat the oil and fry the onion until dark brown without burning.
3. Add the garlic, ginger, and the remaining spices with a little bit of water.
4. Stir for 2 minutes.
5. Add the peas and stir for 3 minutes.
6. Add the water and allow to boil for 5 minutes.
7. Add the rice and gently incorporate them into your masala.
8. At this stage you may test the salt and add accordingly.
9. Cook the rice until the water is mostly evaporated.
10. Cover with a lid and leave on a low heat for 5 minutes or until all the water is completely absorbed.
11. Serve with curry, salad or even our personal favourite, yogurt.

Tabassam Aziz