🥣Ingredients

½ kg Daawat Basmati Rice
½ kg Fresh Green Peas / Matar
2 tsp Oil
2 Bay Leaves/Tej Patta
1 Black Cardamom / Badi Elaichi
1 Star Anise / Chakri Phool
3 Green Cardamoms / Choti Elaichi
4 Cloves / Clove
1 small piece Cinnamon / Dalchini
1 tsp Cumin Seeds / Jeera
1 Medium Onion, thinly sliced
1 tsp Garlic Paste
1 tsp Freshly Grated Ginger
4–5 Green Chillies, slit
Salt, to taste
¼ tsp Coarsely Crushed Black Pepper
Approx. 1.5 glasses of warm water for open-vessel cooking

👩‍🍳 Important Tips for Perfect Matar Pulao

• Gently wash the basmati rice 3–4 times and soak it for about 30 minutes.
• Drain the soaked rice thoroughly and mix gently after adding it to the pan.
• Sautéing onions until light golden brown enhances the flavor and color of the pulao.
• Sauté fresh matar with whole spices for about 2 minutes to infuse the flavor and aroma of the spices.
• Use about 1.5 glasses of warm water when cooking rice in an open vessel.
• Avoid over-mixing after adding the rice, as soaked basmati grains are delicate and can break.
• Slow cooking on low flame makes the rice beautifully fluffy and aromatic.

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