Matar Pulao

Ingredients

Instructions

1. 1

   Rinse 2 cups of basmati rice three times under cold water until the water runs almost clear. Soak for 20 minutes, then drain. The rinse removes excess starch; the soak helps the grains cook evenly.

2. 2

   Heat 3 tablespoons of ghee or oil in a heavy pot. Add the whole spices: 1 bay leaf, 4 green cardamoms, 4 cloves, 1-inch cinnamon stick, 1 teaspoon cumin seeds, 1 dried red chili. Sizzle for 30 seconds until fragrant.

3. 3

   Add 1 thinly sliced onion. Cook 6-8 minutes until deeply golden brown. Add 1 tablespoon of ginger-garlic paste, cook 1 minute. Add 1.5 cups of frozen peas (or fresh, shelled) and cook 2 minutes.

4. 4

   Add the drained rice and 1.5 teaspoons of salt. Stir gently for 1 minute to coat each grain in the spiced fat — this is the key step that distinguishes pulao from plain rice.

5. 5

   Pour in 3.5 cups of hot water. Bring to a strong boil, then immediately reduce heat to the absolute lowest setting. Cover tightly (place a sheet of foil under the lid for a better seal).

6. 6

   Cook for exactly 18 minutes without lifting the lid. Rest off heat for 10 minutes — also without lifting. Then gently fluff with a fork from the edges (never stir aggressively). Serve with raita, sliced cucumber, or kebabs.