Basmati/ Long grain Rice – 1 cup
Peas – 3/4 cup
Ghee – 1 & 1/2 tbsp
Shah Jeera – 1 tsp ( you can use jeera if you dont have shah jeera)
Red Chilli Powder – 1/2 tsp
Salt – 1 tsp (or to taste)
Bay Leaves – 2
Cloves – 3-4
Green Cardamom – 2
Black Cardamom – 1
Cinnamon – 1/2 inch stick
Peppercorns – 1/2 tsp ( optional)
Soak the rice in 3 cups of water for 35-40 minutes. Drain the water and wash the rice. Keep it aside.
In a heavy bottomed kadhai/pan , heat 1 & 1 tbsp of ghee. Add the shah jeera and stir it for 35-40 seconds or till it crackles. Add the bay leaves, cloves, cinnamon, green & black cardamoms and pepper corns. Stir on low heat for 1 minute.
Slice the onion and add the slices to the prepared mixture. Cook the onions till they turn golden brown.
Once the onions are cooked, add salt, peas, red chilli powder and stir the masala for 30-40 seconds.
Add the soaked rice and roast the rice on a low flame for 2 minutes.
Add 2 cups of fresh water and cook the pulao till all the water is absorbed by the rice.
Serve it hot with your favorite raita /curries or pickle.