White Pulao

A mild pulao cooked with peas and whole spices, using a 1:3 rice-to-water ratio.

Ingredients

• 1½ bowls rice (soak 15–20 minutes)
• 200 g peas
• 1 bowl peas (vatana)
• 2 onions (long slices)
• 4–5 green chilies
• 3 cloves
• 2 cardamoms
• cumin (jeera)
• salt
• ghee
• 3 cups water (per 1 cup rice (ratio stated: 1 cup rice : 3 cups water))

Instructions

1. Heat ghee; add cumin, cloves, and green chilies.
2. Add onion and sauté.
3. When onion is well sautéed, add rice and sauté slowly.
4. Add peas (vatana) and salt, then add water.
5. Cook in a cooker; if using a pressure cooker, cook for 1 whistle.