Ingredients:
- 2 tbsp vegetable oil
- 4 whole cloves
- 3 black cardamom seeds
- 6 whole black peppercorns
- 2 (3 inch) cinnamon sticks
- 2 tsp garlic powder
- 1 cup frozen green peas, thawed
- 2 potatoes ( cut into small square pieces)
- 2 cups basmati rice, rinsed and drained
- 4 cups water
- salt to taste
- green coriander for garnishing
- green chillies for garnishing
Steps:
Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few min. to bring out the aroma of the spices. Stir the garlic powder and 2 tbsp of water together to make a paste; mix into the pan with the spices.
Add the green peas and potatoes to the pan, cover and cook for about 5 min..
Add the remaining 4 cups of water and rice to the pan. Add salt as required. Bring to a boil, then cover, and cook for approx. 15 min., until the rice is tender and the water has been absorbed. Serve hot with raita.
“Ravaiti pulao with a twist”