Summer's Favourite Matar Pulao

Ingredients

• 0.25 cup oil
• 1 onion (thinly sliced)
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp cumin seeds
• 6 black peppercorns
• 4 cloves
• 3 green cardamoms
• 1 black cardamom
• 1 inch ginger (julienned)
• 1 cup green peas
• 1 cup plain yogurt
• salt (to taste)
• 3 cup water
• 2 cup basmati rice (soaked for 30 minutes)

Steps

1. 1

   Heat 1/4 cup oil in a wok over medium heat.

2. 2

   Add the thinly sliced onion and fry until it becomes golden brown.

3. 3

   Add 1 cinnamon stick, 2 bay leaves, 1 tsp cumin seeds, 5-6 black peppercorns, 4 cloves, 3 green cardamoms, and 1 black cardamom to the wok.

4. 4

   Sauté the whole spices for 30 seconds until fragrant.

5. 5

   Add the julienned ginger and 1 cup of green peas. Cook for 2–3 minutes.

6. 6

   Stir in 1 cup of plain yogurt and cook until well combined with the other ingredients.

7. 7

   Add 3 cups of water and salt to taste. Bring the mixture to a boil.

8. 8

   Add the 2 cups of soaked basmati rice and cook on high heat until most of the water has evaporated.

9. 9

   Cover the wok with a tight lid and cook on low heat (dum) for 10 minutes.

10. 10

    Turn off the heat, fluff the rice gently with a fork, and serve hot.

Notes

Ensure the rice is soaked for at least 30 minutes to achieve the best texture. Serve with tomato chutney or raita.

Nutrition per serving

• main
• vegetarian
• one-pot
• Pakistani
• Indian
• rice
• lunch
• dinner