Matar Pulao

1. 1
   prep · ~20 min

   Soak the rice and prep the aromatics.

   1.Rinse the basmati rice well until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain completely.

   3.Slice the onion, julienne the ginger, slit the green chili, and chop the mint and cilantro.

   TIPDrained rice cooks up fluffier and keeps the grains separate.
2. 2
   temper · ~1 min

   Make the spice base.

   1.Heat ghee in a heavy pan or pot over medium heat.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.

   3.Cook for 30 to 40 seconds until the cumin crackles and the spices smell fragrant.
3. 3
   saute · ~7 min

   Cook the onion and aromatics.

   1.Add the sliced onion and cook until light golden, 4 to 5 minutes.

   2.Add ginger and green chili, then sauté for 30 seconds.

   3.Add mint and green peas, and cook for 1 to 2 minutes.

   TIPKeep the onion lightly golden, not dark brown, so the pulao stays delicate.
4. 4
   mix · ~1 min

   Coat the rice with the masala.

   Add the drained rice and gently mix for 1 minute so every grain is coated in ghee and spices without breaking the rice.

5. 5
   boil · ~5 min

   Add water and bring it to a boil.

   Pour in the water and add salt. Stir once gently, then bring the pot to a steady boil over medium-high heat.

6. 6
   steam · ~15 min

   Cover and cook the pulao.

   Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.

   TIPDo not stir while the rice cooks or the grains can turn sticky.
7. 7
   rest · ~10 min

   Rest the pulao off the heat.

   Turn off the heat and let the covered pulao rest for 10 minutes so the steam finishes the cooking and the grains firm up.

8. 8
   garnish

   Fluff the rice and add cilantro.

9. 9
   serve

   Serve hot with raita or curry.

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