Fragrant Matar Pulao with Peas and Ghee-Fried Onions

Why You’ll Love This Recipe

• Light, aromatic, and naturally kid-friendly with gentle spices and sweet peas.
• One-pot weeknight hero: minimal chopping, pantry staples, and reliable results.
• Separate, fluffy basmati grains thanks to rinsing, soaking, and a precise water ratio.
• Golden ghee-fried onions on top add restaurant-level aroma and sweetness.

Grocery List

• Produce: 1 medium onion, 1 cup green peas (fresh or frozen), small piece of fresh ginger (optional), cilantro or mint for garnish, 1 green chili (optional)
• Dairy: Ghee
• Pantry: Aged basmati rice, cumin seeds, bay leaf, whole cloves, salt, optional cardamom pods and cinnamon stick

Full Ingredients

Pulao Base

• 1.5 cups (300 g) aged basmati rice
• 2.25 cups (540 ml) water if rice is soaked; use 2.75 cups (650 ml) if not soaking
• 1 cup (150 g) green peas (fresh or frozen; no need to thaw)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 large bay leaf (or 2 small)
• 4 whole cloves
• 1 teaspoon fine sea salt (adjust to taste)

Aromatic Boosters (Optional but Lovely)

• 2 green cardamom pods, lightly crushed
• 1-inch (2.5 cm) cinnamon stick
• 1 teaspoon freshly grated ginger or ginger-garlic paste
• 1 small green chili, slit lengthwise (omit for kids)

To Finish

• 1 teaspoon ghee
• 2 tablespoons cilantro or mint, finely chopped
• 1 medium onion (about 150 g), thinly sliced and fried in the base (half reserved for topping)
• Lemon wedges (optional, for serving)

Step-by-Step Instructions

Step 1: Rinse and soak the basmati

Place the rice in a bowl and rinse under cool water, swishing with your fingers, until the water runs almost clear (3–4 rinses). Cover with fresh water and soak for 15 minutes. Drain thoroughly in a sieve for 2–3 minutes so excess water doesn’t dilute the cooking liquid.

Step 2: Fry onions in ghee until golden

Heat 2 tablespoons ghee in a medium heavy-bottomed pot (about 3–4 quart) over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until deep golden with crisp edges, 6–8 minutes. Transfer about half the fried onion to a plate for topping; leave the rest in the pot.

Step 3: Bloom the whole spices

To the pot, add cumin seeds, bay leaf, and cloves (plus cardamom and cinnamon if using). Stir until fragrant and sizzling, 45–60 seconds, keeping heat at medium so the spices don’t scorch. This blooming step infuses the ghee with warm aroma that will perfume the rice.

Step 4: Add peas and aromatics

Stir in green peas and the grated ginger (and green chili, if using). Sauté 1 minute to wake up the flavors. If peas are fresh, cook 2 minutes to soften slightly.

Step 5: Sauté the drained rice

Add the drained rice and gently fold for 1 minute to coat every grain with spiced ghee. This helps keep the grains separate. Avoid vigorous stirring, which can break the delicate basmati.

Step 6: Add water and simmer

Pour in 2.25 cups (540 ml) water and add 1 teaspoon salt. Bring to a lively boil over medium-high heat. As soon as it boils, reduce heat to low, cover tightly, and cook for 10–12 minutes until the liquid is absorbed and the rice is just tender. If your lid is loose, place a piece of parchment under it for a tighter seal.

Step 7: Rest, fluff, and finish with ghee-fried onions

Turn off the heat and let the pulao rest, covered, for 5 minutes. Uncover, fluff gently with a fork, and drizzle with 1 teaspoon ghee. Scatter the reserved fried onions and chopped cilantro or mint on top. Remove the bay leaf, cloves, and any cinnamon stick before serving. Serve hot with yogurt or raita and lemon wedges.

Pro Tips

• Use aged basmati for the longest, fluffiest grains. New-crop rice may need 2–3 tablespoons less water.
• Soaking is key: a 15-minute soak plus a thorough drain gives separate grains and shorter cook time.
• For unsoaked rice, increase water to 2.75 cups (650 ml) and cook 12–14 minutes before the rest.
• Keep the heat low once covered; vigorous boiling can break grains and make the base gummy.
• Fry onions to a deep golden brown for sweetness without bitterness—stir frequently in the last minute.

Variations

• Vegan: Use a neutral oil (such as sunflower or avocado) instead of ghee and finish with a drizzle of olive oil.
• Instant Pot: Rinse/soak as directed. Sauté onions and bloom spices on Sauté (Normal). Add peas, rice, 1.5 cups (360 ml) water, and salt. Pressure cook High for 4 minutes, natural release 10 minutes, then fluff and garnish.
• Brown Rice Version: Use 1.5 cups brown basmati, 2.75–3 cups water; simmer 30–35 minutes (or Instant Pot High 22 minutes, natural release 15).

Storage & Make-Ahead

Cool leftovers quickly on a tray, then refrigerate in an airtight container for up to 4 days. Reheat covered in the microwave with a sprinkle of water, or steam on the stovetop. For freezing, portion into freezer bags, press flat, and freeze up to 2 months; thaw overnight in the fridge before reheating. To make ahead for guests, cook up to Step 6, cool, and reheat gently with a splash of water; garnish with fresh onions and herbs just before serving.

Nutrition (per serving)

Approximate: 380 calories; 10 g fat; 66 g carbohydrates; 3 g fiber; 7 g protein; 575 mg sodium. Values vary based on exact ingredients and salt level.