Peas and Cauliflower Pulao (Pilaf)

My family loves peas. Anything with peas is a big hit. It can be an appetizer, entree or soup it will be devoured. I haven't tried pea desserts, I don't think I can even cook that. This pulao is very versatile and can be modified to make it into any kind of vegetable pulao you enjoy. I have used peas and cauliflower, two vegetables that are always there in my refrigerator. Feel free to cook it with potatoes, carrots, broccoli, spinach (spinach will give it a green hue). Green bell peppers can be used but they have a more overpowering taste. I use a rice cooker to make the pulao but you can use a pressure cooker as well. It would be 2 whistles and then let the cooker cool before you open it. This additional time will let the pulao cook thoroughly and set.

Ingredients:

3 cups basmati rice

1 cup peas

1 cup cauliflower florets

1/2 inch stick of ginger

4 green chilies

1/2 cup diced onions

Stick of Cinnamon bark

3 to 4 cloves

3 tablespoons oil

Pinch of Hing (asafoetida)

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric

2 teaspoons chili powder
2 teaspoons dhania jeera (coriander cumin) powder
Salt to taste

Coriander leaves

Heat oil in the rice cooker vessel. Add asafoetida, cumin and mustard seeds. When they start to crackle add the onions, green chilies and ginger. Saute them till they become translucent and then add cinnamon, cloves, turmeric, chili powder and dhania jeera powder. Mix and add the vegetables. Wash the rice and add to the pot. For 3 cups of rice add 3 cups of water and put it in the rice cooker to cook. It takes about 15-20 minutes and it is ready. Sprinkle chopped coriander leaves as garnish.