Matar Pulao

🔥 Prep

• Rinse 250 g basmati rice under cold water until water runs clear, then soak in water for 20 minutes; drain.
• Measure 100 g green peas (if frozen, thaw under running water; if fresh, shell).
• Peel and finely chop 0.5 pc onion (about ½ medium onion).
• Measure 1 tsp cumin seeds, 2 pcs cardamom pods, 1.5 tbsp ghee, 1 tsp salt, and 450 ml water; keep ready.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a heavy‑bottomed pot over medium heat until melted and shimmering.
• 2. Add 1 tsp cumin seeds and 2 cardamom pods; sauté for 30 seconds until fragrant.
• 3. Add the chopped 0.5 pc onion and cook for 4–5 minutes, stirring occasionally, until translucent and lightly golden.
• 4. Stir in the 100 g green peas and sauté for 2 minutes.
• 5. Add the drained 250 g basmati rice; gently toss to coat the grains with ghee and aromatics; cook for 1 minute on medium heat.
• 6. Pour in 450 ml water and add 1 tsp salt; bring to a rolling boil over high heat.
• 7. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without stirring.
• 8. After 15 minutes, turn off the heat and let the pot sit, still covered, for 5 minutes to allow steam to finish cooking the rice.
• 9. Fluff the pulao gently with a fork, mixing in the peas evenly.

🔥 Serve

• Transfer the matar pulao to a serving bowl and garnish with a few fresh cilantro leaves if desired.
• Serve hot alongside raita (yogurt‑cucumber dip) and a simple salad of sliced onions, tomatoes, and lemon wedges.
• Pair with a side of pickle or papad for added crunch.