Peas Pulao - North Indian

Ingredients

Onion - 1
Ginger Garlic paste - 2 spoons
Green Chilli cut into two - 2 or more (depends upon how spicy you want)
Peas - 1 1/2 cup
Pudina Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Salt to taste
Ghee - 4 spoons
Rice - 3 Cups
Water - 6 Cups
Whole Cashews - 10
Raisins - 2 spoons
Bay Leaf - 1
Caradom - 2
Cloves - 2 
Cinnamon - 2


Preparation

Add two ghee to the pan and fry the onions and green chilli with a little bit of salt. The onions should be golden brown and once the onions is done add the ginger garlic paste and fry for a couple of mins and then add the peas fry the entire masala for 5 mins. Once the peas is half done add the coriander and pudina leaves and switch off the fire. Wash the rice and soak the rice for half an hour. Take the rice cooker and add two spoon of ghee and add all the whole spices (Bay Leaf, Caradom, Cloves & Cinnamon) and fry for a min and add the rice and let the whole spices get nicely fried along with the ghee for 5 mins once its done add the prepared peas masala and add required water and salt. It would take 15 mins to prepare in the meantime fry the cashews and raisins. Once the rice is done garnish with cashews and raisins and serve with raitha or plain dal.