Instructions: Boil the peas in plenty of water with salt until soft and drain.

Heat the oil in a heavy bottomed pan and add the cumin seeds and cinnamon.

Fry for a minute.

Add the rice and fry until it is translucent and shiny.

Add salt and the hot water stir cover partially and cook until the rice is fluffy and dry.

Gently mix the peas into the rice.

Gamish the pulao with decorative wedges of tomato and serve hot with a curry.

Serves 4

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