|Cooking oil||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Onions||2 , sliced|
|Ginger||1 , ground|
|Garlic||3 Clove (15 gm), grated or ground|
|Rice||1 Cup (16 tbs), picked, washed and soaked|
|Water||2 Cup (32 tbs)|
|Shelled peas||1 Cup (16 tbs)|
Put the oil in the pan.
Let it heat up gently for about 5 minutes.
Drop in the cloves and cinnamon.
They will turn aromatic.
Add the cumin.
Let it turn just a few shades darker.
Add the onion.
Fry it golden brown.
Add the ginger and garlic, if you're using it.
Fry another minute.
Add the peas and salt.
Stir to coat the peas well with the masala.
After a few minutes, add the rice, along with the water in which it has been soaking.
Stir, cover the pan tightly and raise the heat to high.
Very soon, the liquids will come to boil.
Let them keep boiling on high heat till they reach the level of the rice.
Now turn the heat to low, put the tava, underneath the pan and continue to cook for 15 minutes.
Open the pan and gently fluff up the rice and mix it with the peas before serving.
Use any other peeled, cubed vegetables carrots, potatoes, beans, cauliflower or even chick-peas.
To use chick-peas, however, you must soak them for a couple of hours then pressure cook for about 10 minutes before you add them to the rice.
Also, remember to use the water in which they were cooked to cook the rice in.