Authentic Matar Pulao with Basmati Rice

Ingredients

• Fresh cilantro (2 tablespoons, finely chopped)
• Water (2 cups)
• Ghee (2 tablespoons)
• Salt (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Bay leaf (1)
• Cloves (4)
• Cardamom pods (4)
• Cinnamon stick (1)
• Cumin seeds (1 teaspoon)
• Green chili (1, slit)
• Garlic (2 cloves, minced)
• Ginger (1 inch piece, grated)
• Onion (1 large, finely sliced)
• Green peas (1 cup)
• Basmati rice (1 cup)

Instructions

1. Rinse the basmati rice under running water until the water turns clear. Soak the rice in water for 30 minutes, then drain thoroughly.
2. Heat the ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until the spices release their aroma.
3. Stir in the finely sliced onions and cook until they turn a beautiful golden brown color.
4. Add the grated ginger, minced garlic, and slit green chili to the pot. Sauté for another minute, until the ginger and garlic are fragrant.
5. Sprinkle in the turmeric powder and salt, mixing well to ensure the rice will be evenly flavored.
6. Carefully add the drained basmati rice to the pot. Stir gently to coat each grain of rice with the ghee and spice mixture.
7. Pour in the green peas and water, then bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and all the water has been absorbed.
9. Remove the pot from the heat and let it sit, still covered, for 5 minutes to allow the flavors to meld together.
10. Fluff the rice gently with a fork and garnish with the chopped fresh cilantro just before serving.
11. Serve your Matar Pulao piping hot, and enjoy the taste of tradition!