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Peas Pulao is a simple dish to make which goes well with any gravy or raita. The dish is very light with minimal spices used.

It’s a very good one for lunch boxes as the pulao tastes good at any temperature.
Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 4-5
Basmati Rice: 2 cups 
Onion: 1 large sliced 
Peas : 2 cups 
Carrot: 1 cut in circles (optional)
Cilantro/coriander leaves: Small bunch chopped 
Green chilies: 8 slit 
Ginger garlic paste: 1 tablespoon 
Garam masala: 1 teaspoon 
Water: 3 cups
Salt to taste 
For Tempering:
Cloves : 6
Cardamom: 5
Cinnamon: 1″ stick 
Marathi Mogga: 1
Mace : 1
Star anise: 1
Bay leaves: 2
Method:
Wash and soak rice for 30 minutes.
Heat 3 tablespoons of butter or ghee in a vessel and all ingredients listed for tempering and fry for 1 minute. 
Add green chilies and onions and fry until the onions turn light brown. Add ginger garlic paste and fry for 30 seconds. 
Add peas, carrots, cilantro and salt and cook for 3-4 minutes.
Add water and bring it to a boil. Add drained rice, garam masala and mix gently. Bring it to boil again, simmer the stove and close lid. 
Cook for 7-8 minutes or until the rice is done, turn off the stove. Wait for 5 minutes, open lid and fluff up the rice with a fork.
Serve hot with gravy, curry or raita.