Ingredients:

• 1 cup – Matar (green peas)
• 1 – medium sized onion, finely chopped
• 2 cups – basmati Rice
• 1 – medium sized tomato, finely chopped
• 2 – small green chillies, finely chopped
• A handful of Raisins
• 1 tbsp – Cumin seeds (cumin)
• 1 tbsp – khuskhus
• 1.5 tsp – Turmeric powder
• Salt to taste
• Few pieces of Dalchini
• For raita:
• 1 – medium sized Onion
• 1 – medium sized Tomato
• 2 – small Green chillies
• 1 – small Cucumber (kakdi)
• Few leaves of coriander (cilantro)
• 2-3 cups – curd/yogurt
• Salt to taste
• 1 tsp – Sugar

Method:

1. Wash the rice and drain the water. Set it aside for at least 15 minutes.
2. In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
3. Add onions and allow to fry till the onions become pink.
4. Add the peas and chillies and fry on a medium heat.
5. Add the washed rice and stir fry for 2 minutes.
6. Add the tomatoes and stir fry for a minute.
7. Add salt and turmeric powder and stir fry for 2 minutes.
8. Add 4 cups of water and allow the rice to cook.
9. Serve hot with papad and raita.
10. To make the raita:
11. Beat the curd well to form a soft texture.
12. Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
13. Add salt and sugar and mix well.
14. Finely cut the cilantro leaves.
15. Garnish the raita with the above cilantro leaves.
16. Serve with the pulao.

Recipe courtesy of Kalyani