INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1.5 cups basmati rice
- ¾ cup matar/peas, preferably fresh or frozen
- ½ cup thinly sliced onion
- 1 tsp cumin seeds/jeera powder
- 2 to 3 tbsp oil or ghee
- 2.5 cups for pressure cooking and 3 to 3.5 cups for cooking in a pot
- salt as required
whole spices/whole garam masala:
- 1 inch cinnamon (dal chini)
- 2 black cardamom (badi elaichi)
- 1 or 2 green cardamom (hari elaichi or choti elaichi)
- 2-3 cloves (laung)
- a pinch of mace (jayitri or javitri)
- 1 small bay leaf (optional)
- wash the basmati rice till the water runs clear.
- soak the rice for 30 minutes. drain and keep aside.
- heat oil or ghee in a pressure cooker or in a pot.
- crackle the cumin first. then add all the whole spices.
- fry till the spices release their aroma and become fragrant.
- add the sliced onions. stir and fry till the onions are golden or caramelized.
- do not burn the onions as this will lead to bitter taste in the pulao.
- add the matar/peas and saute for 2-3 minutes.
- now add the drained rice and stir gently.
- saute for a minute. add water and salt. stir.
- cover and pressure cook for 2 whistles on a high flame.
- if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
- if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes.
- fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.