Prepration--

1 Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use

2up. Discard the water and drain to a colander.

3Slice the onions and mint leaves. Slit the green chilies. Make the ginger garlic paste. Set them aside.

Making peas pulao--

1Heat ghee or oil in a pot or cooker and saute cashews if using. When they turn golden set them aside. Saute spices for a minute.

2Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.

3Saute pudina/ mint for 2 mins.

4Add peas and rice. Saute for 3 to 4 mins.

5Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.

6Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.

7If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.

8Fluff up with a fork once done. Allow to rest for sometime.

9Garnish peas pulao or matar pulao with nuts. Serve with raita or a gravy.