Ingredients:

• 450 gms – rice, washed and soaked for 40 mins.
• 3 tbsp – oil
• 1 large onion, sliced
• 2 tsp – Cumin seeds
• 3 Cardamom pods
• 2 x 2.5 cm (1 inch) Cinnamon sticks
• 8 Cloves
• 8 Black Peppercorns
• 4 tsp – crushed Garlic
• 4 tsp – grated Ginger
• 4 green chillies, whole or chopped
• A handful of chopped Coriander leaves
• 150 gms – peeled, chopped Tomatoes
• 200 gms – peas
• 6 medium sized potatoes, peeled and quartered
• 250 ml – water
• Salt to taste
• 25 gms – (1 oz.) Butter or margarine

Method:

1. Wash and soak rice, then drain it.
2. Heat oil in a large saucepan and add the onion, cumin seeds, cardamom pods, cinnamon sticks, cloves and peppercorns.
3. When the onion has softened, add the garlic, ginger, chillies and coriander and cook for 2 mins.
4. Next, add the tomatoes, peas, potatoes, water, salt and rice and stir.
5. Bring to the boil, cover and simmer on a low heat for 40 mins, until the rice has cooked.
6. Add the butter in blobs while the pulao is still hot.