Ingredients:

• 25 g – Garlic fresh or paste
• 2 pieces – Onion chopped, medium, cut in thin lengths
• 75 g – Capsicum chopped in thin long pieces
• 75 g – Boiled peas if fresh (only washed and dipped in normal water for 3/4 minutes
• 1 cup – Rice (soaked in water for 1/2 hour)
• 240 ml – water if cooked in cooker
• 1 tsp – Jeera
• 1 tsp – Black Pepper balls
• 10 – Cashewnuts broken in half

Method:

1. Put 1 tsp oil in cooker and put jeera, black peppercorns and cashewnuts. Fry for a minute.
2. Put rice after draining water and fry for 2 minutes.
3. Pour water in cooker and salt as per taste. Close the cooker.
4. Meanwhile, heat frying pan and put garlic in it. Fry till it turns brown.
5. Now, put onion into the pan and fry for 6 minutes on high heat and then put peas into the pan.
6. Add salt. After 5 minutes, add capsicum pieces and fry for 3 minutes.
7. Once rice is done, mix into onion-capsicum mixture.
8. Serve pulao with curd.

Recipe courtesy of Rajiv Gauri