Ingredients:
– 1 cup basmati rice
– 1 cup green peas (fresh or frozen)
– 2 tablespoons vegetable oil or ghee
– 1 medium onion, thinly sliced
– 1 teaspoon cumin seeds
– 1 bay leaf
– 4-5 whole black peppercorns
– 2-3 cloves
– 2-3 green cardamom pods
– 1-inch cinnamon stick
– 2 cups water
– Salt to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Rinse and Soak Rice:
– Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Drain and set aside.
2. Prepare the Spices:
– In a large pot or deep pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds, bay leaf, black peppercorns, cloves, green cardamom pods, and cinnamon stick. Sauté for about 1 minute until the spices release their aroma.
3. Cook the Onions:
– Add the sliced onions to the pot and cook until they are golden brown, stirring frequently.
4. Add the Peas:
– Add the green peas to the pot and sauté for 2-3 minutes. If using frozen peas, there is no need to thaw them before adding.
5. Cook the Rice:
– Add the soaked and drained rice to the pot. Stir gently to combine with the peas and spices.
– Add 2 cups of water and salt to taste. Stir to mix everything evenly.
6. Simmer the Rice:
– Bring the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 15-20 minutes, or until the rice is cooked and all the water is absorbed.
7. Fluff and Serve:
– Turn off the heat and let the pot sit, covered, for an additional 5 minutes.
– Fluff the rice gently with a fork.
– Garnish with chopped fresh cilantro.
Enjoy your delicious Matar Pulao as a side dish or a main course!
