Ingredients

• 2 cups of Basmati rice
• 1⁄2 cup of frozen peas
• 1⁄2 tsp of cumin seeds
• 3 cardamom pods (smashed open)
• 1⁄2 tsp of black pepper
• 1 tsp of salt (or as per taste)
• 2 tsp of Ghee (clarified butter)
• 2 1⁄2 cups water or vegetable stock

Steps

• Wash and soak basmati rice for half an hour.
• Over a flame, add Ghee to a pot and warm. Once the ghee gets hot,
  add cumin seeds. Once the cumin seeds splutter, add frozen peas,
  cardamom, black pepper, and salt.
• Now add water, or vegetable stock and let cook until it starts to boil.
  Now add the rice, and cover the pot.
• Cook for 5-6 minutes and reduce heat to low. Let the rice simmer for 10
  minutes until all the water is absorbed into the rice.
• Turn off the heat and leave the pot covered for a few minutes. Uncover
  the pot and fluff the pulao with a fork. The rice is now ready to serve.