Peas Pulao

Ingredients:

• 250 grams gobindobhog or basmati rice
• 1/4 cup green peas (boiled)
• 2 tbsp. pure ghee (clarified butter)
• 1 tbsp. sugar
• 1/4 tsp. shahi garam masala (optional)
• Salt to taste
• 350 ml water or as needed

For tempering:

• 1" cinnamon stick
• 4 cloves
• 3 green cardamoms
• A strand of mace

Making Procedure:

Wash the rice twice or till the water runs clear, drain the water and spread the wet rice on a dry paper for 30 minutes.

Heat ghee into a pan or kadai and temper with cinnamon stick, cloves & green cardamoms. Then add rice, fry for 3-4 minutes on low medium heat. 

Add water, green peas, salt and sugar. stir and mix it well. Cover with lid and cook for 5 minutes on low heat. Remove lid; spread 1 tsp. ghee, shahi garam masala and stir well.

Now cover with lid and cook it again on low heat until the rice is done.

Garnish with boiled green peas and Serve hot with Fish Malai Kofta.

Note:- * Tastes best with Gobindobhog rice.