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Aromatic and elegant, Matar Pulao is a gently spiced Indian rice preparation perfect alongside rich curries. This simple vegetarian dish is a family favorite that adds fragrance to any meal.
Rinse basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.
Heat ghee in a deep, heavy-bottomed pan over medium heat until shimmering, then add cumin seeds, cloves, cardamom, cinnamon, and bay leaf; sauté until fragrant, about 45 seconds.
Add thinly sliced onions and cook on medium-high heat, stirring often, until golden and soft, about 5 minutes.
Stir in drained rice and sauté gently for 2 minutes to coat grains with oil and spices, ensuring the rice doesn’t break.
Add fresh green peas, water, and salt; bring to a gentle boil, then reduce heat to low, cover tightly with a lid, and simmer for 12–15 minutes until all water is absorbed and rice is tender.
Remove from heat and let stand, covered, for 5 minutes before fluffing gently with a fork and serving hot.
