Both K and I wanted to have a light lunch since Thanksgiving dinner was going to be huge. I had half packet of frozen peas and Asparagus ... pefect for making a light pulao. We had this with Paneer Bhurji (recipe will be posted later) and Masoor Dal.
1 cup Basmati Rice
1/2 red Onion, sliced thinly
1/2 cup Peas
1/2 cup Asparagus
1/2 tsp Cumin seeds
1 tsp Oil
2 cups Water
Salt to taste
Wash and soak the basmati rice.
Heat oil in a pan and add the cumin seeds. When they begin to sizzle add the sliced onions and cook till it turns light brown. Add the peas, asparagus and salt and cook for 1-2 minutes.
Drain the water from the rice and add to the pan. Mix well. Add 2 cups water, cover the pan and cook on medium-low heat till rice is done. Remove from heat, stir once, cover and keep aside for 5 minutes. Garnish with chopped coriander leaves (optional) and serve hot.