Mutter Pulao with Pudina chutney!

Pulao

Ingredients

Basmati Rice-3 cups

Oil-3 cooking spoon

Water-5 -6 cups (5 if 1 cup milk is being added)

Kevda -1 teaspoon(optional)

Masala

Raisins(kishmish)-6-8(optional)

Cumin Seeds(jeera)-1 teaspoon

Black pepper seeds-1 teaspoon

Fennel or aniseed(Sauf)-1/2 teaspoon

Cloves(Laung)-2

Big Cardamon- 1 (Mouth open but seeds not taken out)

Cinnamon(Dalchini)-1

Peas(Mutter)-500 grams

Green chilly-1-2

Ginger garlic paste-1 teaspoon(optional)

Onion-1 (Thinly sliced)

Milk-1/2-1 cup(optional)

Malai-1-2 teaspoon(optional)

Garlic-1 small piece(cut)

Mint(Pudina) leaves-8-10

Salt-2 teaspoon

Water-2-3 teaspoon

Recipe

1. Wash rice and keep aside

2. Put oil in a big pan for cooking and let it heat.

3. Put onions and fry till golden brown and then remove and keep in a plate.

4. Add raisins and let it swell and then add jeera and rest of the masala to it along with peas. Add 2 teaspoon water for peas and fry nicely.

5. Onces peas are nicely fried and masala done add water for rice to it and let it boil.

6. Add rice once water is boiled and mix nicely and then let it soak some water. Once it soaks water, add milk and malai along with cut pudina leaves and mix fried onions with kevda and put in it.

7. Close the lid and let it cook till done and all water it soaked. It will take 3-5 minutes.

8. Open after dum, mix it nicely and serve.

Variation- Bhagarey or Jeera rice

1. One can make bhagarey (tadka) rice instead of pulao for parties too.

2. Take a spoon of oil and add kishmish and 1 teaspoon zeera to it and let it saute.

3. Add water to it let it boil and then add salt (according to rice), laung to it along with rice and cook like normal rice.

Note: One can always add some ghee instead of oil in rice recipe to make it more tasteful!