• 2 cups PTI Basmati Rice
• 1 tablespoons Kissan Desi Ghee
• 1 onion, chopped
• 2 cloves PTI Garlic Paste
• 8 green cardamom pods
• 1 teaspoon PTI Coriander Whole
• 1 PTI Cinnamon Bark
• 8 PTI Cloves
• 1/2 teaspoon PTI Ginger Powder
• 4 cups water
• 1 bay leaf
• PTI Pakistani Salt Powder to taste
• 2 cups fresh green peas
• PTI Black Pepper Powder
• 2 cups desi yogurt
• 1 cucumber, peeled, seeded and minced
• 3 tablespoons chopped mint, or to taste
• 3/4 teaspoon roasted PTI Cumin Whole
• 1/4 teaspoon PTI Red Chilli Powder
• PTI Pakistani Salt Powder and PTI Black Pepper Powder to taste
1. Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
2. In a large nonstick sauté pan over medium heat, heat 1-tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and sauté for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Sauté for another minute and add the rice. Sauté until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
3. Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
4. Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chilli powder and salt and pepper.
5. Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.