1 tsp garlic-ginger paste
2 medium Onions (finely chopped)
2-3 green chillies (slit
A pinch of turmeric (optional)
½ tsp chilli powder (optional)
- Soak the rice in water with a little salt, lemon juice and half of the chopped onion, for about 30 minutes.
- Chop the mushrooms, add a pinch of salt and pinch of turmeric powder. Mix well and keep aside for later.
- Defrost the green peas.
- Take the ghee in a microwave cooker and add to it the cardamom, cloves, cinnamon, jeera and bay leaves. Microwave at high for 1 minute.
- Add the remaining onions, the garlic-ginger paste and slit chillies. Mix well and microwave on high for 2 minutes.
- Add the turmeric powder and chilli powder and mix well.
- Add the mushrooms and peas. Mix and microwave on high for 1 minute.
- Add the soaked rice, along with the water and onions and mix well. Microwave covered, at 100% (high) for 15 minutes.
- Allow to stand (without opening the lid) for 5 minutes before serving.
- Serve hot with any raita or gravy of your choice.
*If dried peas are used, soak them overnight and partially cook them first
**Adjust the water according to the instructions on the pack if any. Generally, the ratio is 2 cups water for 1 cup rice. However, I used locally available rice which I have cooked before, so I knew from experience that I would need only 1½ cups water.
Ideas and tips
- I have used only mushrooms and peas. You can use any other vegetables of your choice.
- Adjust the number of chillies used according to their pungency or to suit your palate.
- If you do not like spice, you can leave out the chilli powder. I added it only because I was craving spicy food.
- I have used turmeric powder only for aesthetic purposes. I cannot accept white pulao! You can omit it or add more if you wish.
- I have used the Milton microwave cooker, but it should turn out okay in any microwave safe dish.