| • | Take a non-stick pan with ghee. Heat it and add ginger-garlic paste.
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| • | When the paste turns brownish in color add onions, cloves, cardamoms, cinammon and jeera.
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| • | Fry the mixture till the onions turn translucent.
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| • | Mix well after adding peas, coriander leaves and cashewnuts.
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| • | Cook on medium flame till the peas get cooked.
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| • | Now add cooked rice and heat.
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| • | Peas Pulav is ready to serve.
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| • | Eat it hot with vegetable or a meat dish. |
