- Basmathi Rice – 2 cups
- Green Peas – 2 cups
- Big Onion – 2
- Green Chillies – 3 to 4
- Fresh ginger chopped finely – 1 teaspoon
- Garlic flakes chopped finely – 1 teaspoon
- Oil – 2 to 3 tablespoons
- Cinnamon stick – 2 small pieces
- Cloves – 2
- Cardamom – 2
- Bay Leaves – a small piece
- Salt – 2 teaspoons or as per taste
- Wash the rice and soak it in water for about 30 minutes.
- Chop the onion and slit the green chillies lengthwise.
- In a pressure cooker, add the oil and when it is hot add cinnamon stick, cloves, whole cardamom and bay leaf. Fry for a while. Add chopped onion, slit green chillies, chopped garlic and ginger. Fry till onion turn glossy. Add green peas and fry for few seconds. Drain the water completely from the soaked rice and add it now. Gently turn the rice and stir fry till it is very hot to touch. Add 4 cups of water along with a teaspoon of lemon juice and salt. Stir well. Close with lid and pressure cook for 3 to 4 whistles.
- Can be served with any spicy kurma and onion raita.
- Note: Instead of fresh ginger and garlic pieces, ginger garlic paste can also be used. But to keep the flavour of ginger and garlic to minimum, I used fresh ginger and garlic. Also I cooked it for 4 whistles to get the pulav very soft. If you want to get rice grains separated and firm, then reduce the water quantity to 3 and half cups and cook for 3 whistles,