Peas pulao, Matar pulao

1. Wash and soak the rice for 30 minutes. Drain the water completely and set aside.
2. Heat oil in a deep wide pan, add in the cumin seeds, cloves, cinnamon, star anise, bay leaf, kasuri methi and fry for 1 minute on low heat.
3. Add in the sliced onions, green chillies and saute until onions are translucent.
4. Add ginger-garlic paste and saute till the raw smell disappears.
5. Now add in the green peas, rice, sugar, salt and stir for 1-2 minutes on low heat.
6. Add in the water, mix well and bring to a boil on medium-high heat.
7. Once the water starts to boil, lower the heat. Cover the pan with a tight lid and cook until the rice is cooked well for about 20-25 minutes on very low heat.
8. Remove the lid, gently mix the rice and fluff it up. Garnish with chopped coriander leaves.
9. Serve hot.

Notes:

• If you are using dried green peas, soak it for at-least 4-6 hours. Cook until done and continue with the recipe.
• Quantity of water differ from 3 - 3 ½ cup, depending upon the quality of rice.