Green Peas Pulao

Yum

Ingredients:
Long grained rice(basmati)             -            1  cup
Green peas(fresh or frozen)            -            1 cup
Onion, sliced                                   -             1
Ghee or oil                                       -            3 Tbsp.
Ginger-garlic paste                          -             ½ Tbsp.
Green Chili, chopped                     -             1 
salt to taste
Water                                               -           2 to 2.5 cups
Cumin seeds                                    -             1 tsp.
Cinnamon                                        -            1 inch
Cloves                                              -           3

Method:

1. Wash and soak the rice in water for 30 minutes.
2. Heat Ghee in a deep pan, add the cumin seeds, cinnamon and cloves and saute for a minute or two. 
3. Now Add the sliced onions, ginger garlic paste and green chili and saute till the onions are golden brown in color.
4. Combine the peas and saute for a minute. Add the drained rice and combine it gently for a minute, add water and salt, stir a bit, let the water boil. Lower the flame to the minimum and cover the vessel and  cook for about 8 to 10 minutes or until the rice are cooked and all the water has been absorbed.
5. Remove from flame and gently fluff the rice and serve with a side dish.

Kashmiri Pulao

Yum

       
          Kashmiri pulao is a fragrant and mildly sweet dish and is very simple to make.

Ingredients:
Basmati or any long grained rice  -        1 ½ cup
Saffron strands            -        ¼ tsp.
Milk                            -         ½ cup
Water                          -          2 cups
Ghee                           -          3 tbsp.
Cashew nuts                -         10
Raisins                       -          10
Cardamom                  -         2 pods
Cinnamon                   -         2
Mace                           -        1
Cloves                        -         3
Sugar                         -         ½ tsp.
Onion                         -        1 large, finely sliced
Pomegranate seeds     -       3 tbsp.
Salt to taste

Method:

1. Wash and soak the Basmati rice for 10 mins.
2. Soak the strands of saffron in milk for about 20 mins.(the milk turns light orange in color).
3. Heat 1 tbsp ghee  to a hot pan and roast the cashew nuts and raisins until they are golden brown in color and keep aside. In the same oil fry the sliced onions until they are golden brown, keep it aside.
4. Drain and reserve the water from the soaked rice.
5. In a large skillet, heat ghee and add the cardamom, cinnamon, mace, cloves and sugar & and saute for a minute on medium flame.
6. Add the soaked rice and sauté further gently(else the rice may break). Now add the reserved water and the saffron milk to the rice.
7. Add salt, close the vessel with a lid and cook on a low flame until done. Once the rice is cooked fluff it gently and keep it aside.
8. Finally garnish the rice with the roasted onion slices, cashew nuts & raisins and the pomegranate seeds and serve with a suitable accompaniment side.