Time to cook
A flavorful and easy-to-make rice dish that is made with fresh green peas and a variety of dry spices.
Pure Cow Ghee
Ginger Garlic Paste
Rinse basmati rice until the water runs clear of starch.
Soak the rice in enough water for 20 to 30 minutes, then drain and set aside.
Rinse the peas (matar).
Slice the onions and green chillies.
Crush the ginger and garlic to make a paste.
Heat ghee in a pressure cooker.
Add cumin seeds (jeera), cinnamon, bay leaf, cardamom, cloves, and roast until aromatic.
Add onion, chilies, and ginger-garlic paste and saute until onions turn golden.
Add drained basmati rice and peas, and gently mix.
Add lemon and water and stir well. Let it simmer covered for ten minutes.
Close the cooker, and pressure cook the rice on medium heat for 1 whistle. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and fluff up the pulao using a fork.