This is one of the dying recipe of awadhi cuisine because very few people know about it .it 's our family secret recipe .
Kewera water and zarda food colour is easily available at any Asian super store
For peas masala
Heat oil in pot ,put sliced onions, black pepper corns,mace blades and green cardamom and fry till onions turns golden brown.now add green chilies and ginger julienne and fry for 1 minute,finally add peas and enough water to cover the surface of peas and cook covered till peas are tender and masala with thick gravy is formed .set aside
Boil rice with star anise,cloves ,green cardamoms ,bay leaf and salt.when rice are 75 % done ,drain and set aside
To assemble the pulao:
Dissolve saffron strands in milk,add kewera water in milk as well and set aside
Grease base of pan with 1 tsp of oil ,spread layer of rice ,then layer of peas masala and finally layer of rice again,pour saffron ,kewera milk randomly over rice layer,sprinkle zarda colour at one side ,pour tsp of oil over rice and simmer covered over low heat for 15 minutes or until rice fluff up ,now mix peas masala and rice .
Serving suggestions:serve peas pulao with fresh veggies salad and yogurt sauce
This recipe was provided by Lubna A from Karachi