Aloo Matar Pulao with Basmati Rice

Ingredients

• Lemon juice (1 tablespoon)
• Fresh Coriander leaves (1/4 cup, finely chopped)
• Water (2 cups)
• Salt (1 teaspoon, or to taste)
• Garam masala (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Garlic (2 cloves, minced)
• Ginger (1 inch piece, grated)
• Onion (1 large, finely chopped)
• Green peas (1 cup, fresh or frozen)
• Potatoes (2 medium, peeled and diced)
• Basmati rice (1 cup, washed and soaked for 30 mins)

Instructions

1. Wash the Basmati rice under running tap water until the water becomes clear. Soak the rice in fresh water for 30 minutes, then drain and set aside.
2. In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and allow them to crackle and release their aroma.
3. Add the finely chopped onions to the pan and sauté them until they turn a beautiful golden brown color.
4. Now add the grated ginger and minced garlic to the pan. Sauté the mixture for a minute until the raw smell disappears.
5. Add the diced potatoes and green peas to the pan. Cook the vegetables for about 5 minutes, stirring occasionally to prevent them from sticking to the pan.
6. Stir in the turmeric powder, coriander powder, garam masala, and salt. Mix well to ensure the vegetables are well coated with the spices.
7. Add the soaked and drained Basmati rice to the pan. Gently stir the rice in the spice mixture, ensuring each grain is coated with the aromatic spices.
8. Pour the water into the pan and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes. By this time, the rice should be cooked and all the water should be absorbed.
9. Remove the pan from the heat and let it sit covered for 5 minutes. This allows the flavors to meld together beautifully.
10. Finally, fluff the rice gently with a fork. Sprinkle the finely chopped coriander leaves and drizzle the lemon juice over the rice. Mix well to incorporate these last-minute additions.
11. Serve your Aloo Matar Pulao hot, garnished with a few more coriander leaves for good measure. Enjoy the rich flavors of this traditional Indian dish!