Matar Pulao (Peas Pilaf)

Directions

1. 1. Prepare the Rice
2. Rinse the basmati rice until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
3. 2. Sauté the Aromatics
4. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds until fragrant.
5. 3. Cook the Onions
6. Add the sliced onions and sauté until golden brown. This adds depth of flavor to the pulao.
7. 4. Add Peas & Spices
8. Stir in the green peas, garam masala, and salt. Sauté for 1-2 minutes to enhance the flavors.
9. 5. Cook the Rice
10. Add the drained basmati rice and mix gently to coat it with the spices. Pour in 1.5 cups of water and bring to a simmer. Cover the pot with a tight-fitting lid and reduce the heat to low.
11. 6. Simmer & Rest
12. Cook for 12-15 minutes until all the water is absorbed and the rice is tender. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.