Photo Credit: Meher Rizvi

Ingredients

• 1 kg basmati rice
• 1½ kg green peas, shelled (matar dana)
• 2 cloves (laung)
• 2 green cardamom pods (elaichi)
• 1 bay leaf (tez patta)
• 2 serrano peppers (moti hari mirch)
• Ghee
• Salt, to taste

Directions

Soak rice for 30 minutes. Put all aromatic masala in ghee in a pot (patili). Add matar and salt.

When matar is half tender, add rice without water. Stir and add water to cover an inch above rice. Wait until the first boil then reduce the flame, cover lid and cook till tender.

Tips

Traditionally, this pulao is garnished with fried onion.