Green Rice Pulao

In a food processor or blender, pulse the garlic, ginger, lemon juice, cilantro and mint until blended with the consistency of a thick paste that’s not too drippy. Set aside.

In a deep saucepan or Dutch oven (large enough to cook this amount of rice), heat oil over medium heat. If using, add bay leaf.

If needed, reduce flame to medium-low and stir in the blended green paste. Saute until ingredients are cooked through, about 2-3 minutes. Be careful not to burn.

Mix in the cleaned, drained rice. Stir it in with the ingredients until well coated.

Take heat to high. Add hot water and salt. Stir. Bring rice to a boil. Reduce flame to medium-low, cover the pot and simmer for 2 minutes.

Open lid and add the peas. Stir them in. Turn off heat. Cover pot tightly and allow the frozen peas too thaw and plump and the rice to cook through (until all water is absorbed) with the remaining heat of the pan. This will take about 10-12 minutes.

Fluff with a fork before serving.