A Pakistani household classic, matar pulao is the textbook rice dish to stir up vibrant meat curries or serve alongside a spoonful of flavorful yogurt and salad.

Ingredients

• 1/3cup oil canola/sunflower/vegetable
• 1medium yellow onion sliced in half rings
• 1tsp crushed ginger
• 1tsp crushed garlic
• 1black cardamom
• 1-inch cinnamon stick
• 1bay leaf
• ½tsp black peppercorns
• ½tsp cumin seeds
• 1cup peas
• 2tsp salt or to taste
• 2cups rice

Instructions

• Heat oil in a stockpot and add onions. Fry on medium-low heat till they are a medium golden brown, about 12 minutes.
• Add crushed ginger and garlic, and fry for 30 seconds.
• Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
• Add peas and fry for a few seconds.
• Add 4 cups water, salt and rice. Bring to boil.
• Lower to a simmer, and let the water boil out, about 10 minutes.
• Once the water has boiled out, remove from heat. Wrap a tight-fitting lid with a cloth and place it firmly on the pot. Bring the dial back to the lowest point and let the rice steam for 12 minutes.
• Remove from heat, place in serving dish, and fluff the rice with a fork.