Here is one such rice preparation which you can rustle up in no time. I use shahi jeera in this preparation as the aroma is magnificent. And serve as a light meal too alongwith raita.
1 1/2 cups Basmati rice (long grain rice)
1 cup green Peas (I've used frozen peas here and soaked in water for 5 minutes)
1 tsp Shah jeera (black cumin seeds)
1 tsp Cumin seeds + 1/2 Cumin powder extra
5-6 Black pepper balls
2 Green cardamom
1 Black cardamom
2 Bay leaves
1/2 tsp Red chilly powder
2 Whole red chillies
1 " inch Cinnamon stick, broken into pieces
1 tbsp Cashew nuts
Salt as per taste
3 cups of Water
Wash the rice and soak it for 20 minutes. After 20minutes drain the water and keep aside.
Dry roast the 1/2 tsp cumin seeds, cool and grind to a fine powder. Now heat ghee in a kadai/ heavy skillet and fry cashew nuts till light brown and keep aside. In the remaining ghee add cloves, cardamoms, black pepper balls, shahi jeera, cinnamon, whole red chillies, bay leaves and saute over medium heat till few seconds. Add peas and roasted cumin powder, red chilly powder and saute for a minute. Now add rice to the kadai and mix well with all the spices. Fry for a minute and then add 3 cups of water, add salt and let the first boil come on high flame. After first boil, simmer the flame, cover and cook the rice for 12-15 minutes. Garnish the peas pulao with fried cashew nuts and serve hot with raita or with any side dish.