2 cups Basmati rice, 4 cups water to cook the rice in
1 cup frozen peas, thawed and at room temperature
1 large onion , thinly sliced (optional)
2 cloves garlic, finely chopped ( Substitute: 1 tsp garlic paste)
1 tbsp ginger, finely chopped (Substitute: 1/2 tsp ginger paste)
4 Indian Green chillies, finely chopped ( Substitute : Serrano chillies)
1 dried Bayleaf
1/2 cinnamon Stick
4 tbsp Ghee
Salt to taste
Dhaniya leaves(cilantro) to garnish (Optional)
Heat the ghee in a pan on medium heat and add in the garlic, ginger, cloves, cinnamon and chopped chillies. When the cloves start spluttering add the onions and fry until onions are soft and translucent. Add the peas, mix well and cook on medium heat for 3 minutes. Add the 2 cups of Basmati rice to this pan and fry until the rice turns opaque/white,usually takes around 3 minutes. Transfer this mixture to a rice cooker (electric cooker). Add the measured water, bayleaf and salt to it and cook until done.
You can also cook it on the pan itself. In this case you will add the measured water,bayleaf and salt to the rice-peas-onion mixture in the pan, mix well and close it with a lid. Keep the heat at Medium-low. You don’t want the bottom to burn. Cook for 20 – 25 minutes or until done. Garnish with chopped Cilantro.