Ghee 1 tb spoon
Wash the rice, drain the water out and keep it aside at leat for 15 minutes.
Meanwhile heat the pressure pan or cooker with the oil and ghee. Add the cumin seeds. Once it gets splutter add the bay leaves and ginger garlic paste. Then fry the onions till they become transparent
Add the green chillis and peas. Fry them in medium flame for 3 minutes. Add the drained rice and fry together gently for 15 seconds
Now add 5 cups of water. (Add 3 cups of water if you are using Basmati rice). Add required salt.Keep the flame high
Close the cooker with the lid and wait till the steam comes out well.Now put the wait and keep the flame to minimum. Wait for 15 minutes in case of raw rice and 10 minutes if you are using Basmati rice. Switch off the stove
Open the lid after 15 minutes. Garnish with coriander leaves. The Peas Pulao is ready now.
By Ria Samuel