Methi Mutter Pulao - An easy version

Pulaos are rice dishes which are wonderful to have with curries. I think, Pulaos are Indian versions of Persian Pilafs. While Biryanis and Pulaos look similar, the cooking method differs. Also the Biryanis are more spicier than Pulaos. My mother makes an yummy Pulao made of freshly extracted coconut milk and serves it with her delicious egg curry or spicy kurmas. I'll probably, make a separate post about it sometime. I like all kinds of Pulaos - Methi Mutter pulao, Tomato Pulao, Spinach Pulao, Mushroom Pulao, etc (Not Paneer Pulao though, I eat only a selected few paneer dishes). Traditionally, Methi-mutter Pualo is made with fresh fenugreek leaves and fresh peas and the rice cooked along with the peas and leaves and some spices. Now, here's a quick version (lazy version?) of Methi Mutter Pulao.

Cooked rice - 2 cups (left over rice is fine, make sure the rice doesnt stick to each other)
Kasoori Methi (dried fenugreek leaves) - 3-4 tbsp
Frozen green peas - 1 cup
Onion - 1 (finely chopped)
Cummin seeds - 1/2 tsp
Badshah Pulao masala - 1/2 tsp
Salt to taste
Olive oil - 1 tbsp

Heat oil and add cummin seeds. When they turn golden brown, add the onions and saute the onions till they turn golden brown. Add the green peas and saute for a few mins, till they are cooked. Add the kasoori methi leaves and saute for a few mins. Add salt and the cooked rice and saute for a few mins. Add the Pulao masala and stir well. Serve hot.