Minty Peas Pulao

1. Leave the peas on the kitchen counter to thaw.
2. Wash rice a couple of times and soak it for half an hour.Drain.
3. Heat 1 teaspoon ghee in a pan and saute rice till the water evaporates and turns fragrant.Remove from pan and keep aside.
4. Heat the remaining ghee in a pressure cooker.
5. Put in cumin seeds, whole spices and when the cumin crackles, saute onion till translucent.
6. Add the mint paste and cook it till oil leave the sides and the mixture is almost dry.
7. Add 1 1/2 cup water [I use 1:3 - rice: water ratio, adjust accordingly] and salt.Bring to a boil.
8. When it comes to a rolling boil, add the sauteed rice and cover and pressure cook for two whistles or till almost done.
9. When the pressure releases, put in the peas and stir to mix gently.
10. Close the pressure cooker and simmer for a couple of minutes till the rice is done.Remove the pulao onto a serving vessel.

• I used very little spices since Lil one does not prefer spicy stuffs.You can increase the quantity of green chillies to suit your taste.Likewise for the whole spices.
• While grinding the mint leaves and onions, I did not add water, but if the blender blades ask for it, add just a few teaspoons and not more
• You can also add a handful of coriander leaves along with the mint leaves
• Use Basmati rice for a better flavor
• Any cooking oil can be used instead of ghee
• To the same pulao add a choice of veggies while pressure cooking to get a yummy and healthier Vegetable pulao

Labels: Blogging Marathon, Cooking with herbs / flowers, Green Peas, Herbs, KLBRice, Rendezvous with Rice