Matar Pulao with Basmati Rice

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Water - 2 cups
• Ghee - 2 tablespoons
• Salt - To taste
• Turmeric powder - 1/2 teaspoon
• Bay leaf - 1
• Cloves - 2
• Cardamom pods - 2
• Cinnamon stick - 1-inch piece
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Onion - 1 medium, thinly sliced
• Green peas - 1 cup
• Basmati rice - 1 cup

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add sliced onions and cook until they turn golden brown.
4. Add grated ginger, minced garlic, and slit green chili. Sauté for a minute.
5. Add turmeric powder and salt. Mix well.
6. Add soaked and drained basmati rice to the pot. Stir gently to coat the rice with the spices.
7. Add green peas and water. Bring to a boil.
8. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
9. Remove from heat and let it sit covered for 5 minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro.
11. Serve hot and enjoy!