Matar Pulao

Instructions

1. 1

   Prepare the Rice (30 minutes passive time)

   • Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Temper Spices & Sauté Aromatics (5 minutes)

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
   • Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
   • Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
3. 3

   Sauté Peas and Rice (3 minutes)

   • Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
   • Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4. 4

   Cook the Pulao (15-18 minutes)

   • Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
   • Increase the heat to high and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5. 5

   Rest, Fluff, and Serve (10 minutes passive time)

   • Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
   • After resting, open the lid and gently fluff the rice with a fork to separate the grains.
   • Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.