Somedays, you are just in that zone where you want to be cooking good food. And then such things happen with whatever is available.
Presenting to you Peas Pulao and Chicken Chaap, cooked on a whimsical weekend. While the curry might be difficult to achieve without certain key ingredients, the pulao or pilaf is an easy one.
Cook some long grain basmati rice till 80% done. Heat some ghee in a large flat frying pan, add a bay leaf, cumin seeds, two black cardamom or green ones. Once toasty and aromatic, throw in some boiled or frozen peas, fry for a couple of minutes, longer if frozen. Finally add in the rice and mix well. Adjust salt to taste. Don’t make it too salty as this will need to go with something, some curry perhaps. Easy peasy.