Peas pulao

The Man is not a chapiti lover. He wants rice. Some rice, any rice, but please... rice with every meal. So it was peas pulao with kadi, chapiti, and subji tonight. I did not want to go the whole hog, so cut down on the richness aspect. This is the bare-bones peas pulav as I see it. See note below to make a real fragrant peas pulao.

Ingredients
Rice 1 cup
Water 2 cups
Frozen peas 1 cup (thawed to room temperature)
Jeera 1 tsp
Onion 1 medium chopped
Green chilli chopped to taste
Red chilli powder to taste
Turmeric powder 1/4 tsp
Ginger-garlic paste 1 tsp
Handful of mint leaves chopped (absolutely optional, I added them simply because they were staring at me threatening to spoil unless consumed quickly)
Oil 1 tbsp
Salt to taste

Method

1. Cook the rice with salt and little bit of ghee. Spread so that the grains separate.
2. Heat oil in a kadai. Add jeera. Once it splutters, add onion, green chillies. Fry till onions turn translucent.
3. Add the green chillies, ginger garlic paste and saute for a couple of minutes.
4. Add green peas, salt to taste, turmeric powder, chilli powder, chopped mint leaves and saute for a few mins more.
5. Mix in the rice, thoroughly so that it heats all the way through.

Serve hot with raita, papad, or any combo of your choice.

Note:

• Can fry cashews, kismis and add. It will more rich.
• One clove, cardamom, 1/2 inch piece of cinnamon before adding the onions will give added flavour.
• The rice can be cooked with some coconut milk. Gets real delicious that way.
• I add salt for the rice and salt for the peas masala separately. So that the salt level is just right for the dish.