Name: Classic Matar Pulao
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked; 100 g Green Peas, fresh or frozen; 1½ tbsp Ghee, for rich flavor; 1 tsp Cumin Seeds; 1 Indian Bay Leaf; 1 Black Cardamom, lightly crushed; 1 inch Cinnamon Sticks; 3 Cloves; 300 ml Water, hot water preferred; ¾ tsp Salt, to taste

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat. Once warm, add the cumin seeds and allow them to crackle.
Add the bay leaf, black cardamom, cinnamon, and cloves. Sauté for a few seconds until the spices release their aroma.
Drain the soaked basmati rice completely and add it to the pan along with the green peas.
Gently sauté the rice and peas for a couple of minutes to lightly toast the grains in the ghee. Be careful not to break the rice grains.
Pour in the measured water and add salt. Stir gently. Bring the water to a rolling boil.
Lower the heat to a gentle simmer, cover with a tight-fitting lid, and cook undisturbed for exactly 10-12 minutes, or until the water is fully absorbed.
10–12 min
Turn off the heat and let the pan rest covered for another 5 minutes before fluffing the rice gently with a fork.
5 min

How to tell it's done

Distinct, perfectly separated long rice grains with bright, tender green peas.

Getting it right

Tip

Using a fork to fluff the rice instead of a spoon ensures the delicate Basmati grains remain intact and fluffy.

What to serve it with

Serve hot with classic Dal Tadka, a bowl of fresh Cucumber Raita, and crispy Papad.

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Ingredients