Peas Pulao

In a skillet add 3 glasses of water to prepare stock.

Add in a piece of ginger, onions, bulb of garlic, all spice powder, salt, cumin, fennel seeds and whole coriander and boil for 15 minutes.

Sieve the stock and separate liquid out of it.

In a cooking pot heat oil and fry sliced onions until they turn golden brown.

Take out half of the fried onions for garnishing.

Now in remaining half of the onion, add yogurt, ginger garlic paste, green cardamoms, black cumin, green chilies, peas and stir together.

Then add stock, rice, green chilies and salt.

When stock comes to a boil, mix all ingredients and cover the lid.

When water evaporates, add butter and allow simmering for 5 minutes.

Serve with fried onion tossed on top of rice.