Refined Awadhi-Style Green Pea Pulao

Steps

1. 1

   Prepare the fragrant spice base by grinding 6 green cardamoms and a small piece of nutmeg into a fine powder.

2. 2

   Heat 2 tbsp of ghee in a heavy-bottomed pot or pulao vessel.

3. 3

   Add the whole spices—cinnamon stick, stone flower, and bay leaf—to the hot ghee.

4. 4

   Add the sliced onions to the pot and sauté until they become light golden brown.

5. 5

   Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.

6. 6

   Add salt and red chili powder according to your taste preferences.

7. 7

   Add the green peas to the spice base and sauté briefly.

8. 8

   Pour in 1.5 cup of water and bring to a simmer.

9. 9

   Add the soaked basmati rice and whole green chilies to the pot.

10. 10

    Cook on medium heat until the water level reduces significantly and only a small amount remains.

11. 11

    Sprinkle the prepared cardamom and nutmeg powder over the top of the rice.

12. 12

    Cover the pot tightly with a lid and place on low heat for 'dum' (slow steaming) until the rice is fully cooked and fluffy.

13. 13

    Open the lid and gently fluff the rice with a fork; the aroma should be fragrant. Serve hot.