Ingredients

• 3 tablespoons ghee/clarified butter
• 12-15 cashews
• 1 teaspoon black pepper corns
• 8-10 cloves
• 1 teaspoon cumin seeds/jeera
• 1 inch cinnamon stick
• 1 bay leaf
• 1 star anise
• 2 medium onions finely chopped
• 1 tablespoon ginger garlic paste
• 1 cup (150g) peas
• 1 green chilli chopped
• 1 cup (250g) rice, soaked in water for 30 minutes
• 1 ½ cups water (measure water from the same cup as you measure the rice)
• salt to taste
• ¼ teaspoon black pepper powder
• 1 tablespoon ghee/clarified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a pressure cooker add ghee and once it turns hot add cashews and roast them for 2 minutes on medium flame until they turn light golden. Once done remove them in a plate.
2. Now add all the whole spices like cloves, cinnamon stick, bay leaves, black pepper corns, cumin seeds, star anise, cardamom and toss for few seconds or until they turn aromatic.
3. Further add the chopped onions and cook for 2-3 minutes or until they turn translucent. Now add ginger garlic paste and cook for another minute.
4. Now add peas and cook them for another 2-3 minutes on medium flame.
5. Further add soaked rice and gently mix them. Roast for a minute before adding the water.
6. Finally add salt, black pepper powder, roasted cashews, ghee and give it a god mix. Now pressure cook for 1 whistle.
7. Matar Pulav is ready, serve hot with raita, papad or salad.

Recipe Notes

• Roast the whole spices in ghee for better flavour and taste.
• Do not add extra water, else the pulav will become soggy.
• You can use any vegetable of your choice.

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