Classic One-Pot Matar PulaoVeg

1

Wash the basmati rice a few times under running water, then soak it in a bowl of water for 30 minutes.

2

Create a coarse paste by pulsing the green chillies, ginger, and garlic cloves in a blender.

3

In a pressure cooker, add the ghee and oil.

4

Add the whole spices—bay leaf, cinnamon, clove, cardamom, and cumin seeds—to the hot oil/ghee.

5

Add the thinly sliced onions and the slit green chillies. Cook until the onions become transparent.

6

Stir in the prepared ginger-garlic-green chilli paste and the fresh peas. Season with salt and cook for about 5 minutes.

7

Add the soaked basmati rice to the cooker and gently mix it with the peas and spices.

8

Pour in the diluted coconut milk (or water). Optionally, add a few fresh mint leaves for extra flavor.

9

Place the lid on the pressure cooker, put on the weight, and cook for one whistle over a medium flame.

10

Once the pressure releases, open the cooker and fluff the rice gently before serving.