Shahi Matar Pulao

Ingredients

1. 1 cup of basmati rice
2. ½ cup of peas
3. 1 tbsp of ghee
4. 3 chopped green chillies
5. 3-4 chopped garlic cloves
6. 1 /2 tbsp of royal cumin seeds
7. 12-15 cashew nuts
8. 20-25 raisins
9. 3 bay leaf
10. 4-5 Black Pepper
11. 4-5 cloves
12. Cinnamon
13. 2 black cardamom
14. 2-3 green cardamom
15. 2 star anise
16. 15-20 saffron threads
17. salt to taste

Procedure:-

1. Wash the basmati rice and soak it for approx. 10-15 mins then drain the water.
2. Add 1 tbsp of water in saffron and keep it aside.
3. Turn on the flame and keep the pan on gas.
4. Add 1 tbsp of ghee.
5. Heat the ghee. Add royal cumin seeds. When the cumin seeds crackle, add all whole spices (bay leaf, black pepper, cloves, cinnamon, black cardamom, green cardamom and star anise.
6. Saute it.
7. Add cashew nuts and raisins.
8. Fry it until it turns brown on medium flame. Don’t over fry.
9. Add peas and mix it.
10. Add chopped green chilli and garlic.
11. Cover the pan and cook it for 2 mins on low flame.
12. Add soaked basmati rice and mix it well.
13. Add 1 ½ cup of water for 1 cup of rice.
14. Add salt to taste and mix it well.
15. Cook the rice on low flame for approx. 10-12 mins.
16. Add soaked saffron into the pulao.
17. Cover the pan and cook it for another 2 mins on low flame.
18. Shahi matar pulao is ready. Mix it gently.
19. Serve the hot shahi matar pulao with raita or any curry.