Division of aikta Group Inc. 


Wash and soak long grained rice in water for 15-minutes. Drain water and keep them aside.
Heat oil and ghee in a pan for sauteing. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chilli and onion.
Sauté until onion turns light pink, approx. 1-2 minutes.
Add soaked rice and green peas.
Mix and sauté for 1-2 minutes.
Add 1-cup hot water and salt to taste and stir a bit. Bring mixture to boil over medium flame.
When it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
After 8-10 minutes, turn off flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and separate rice grains with fork.
Transfer matar pulao to serving bowl and enjoy with dal.


1/2 cup long grained Basmati rice
1/2 cup green peas, (fresh or frozen)
1 small piece of cinnamon
2 cloves
1 medium onion, finely chopped or sliced
1/2 tablespoon ginger-garlic, crushed
1 green chilli, finely chopped
1 cup hot water
Salt as required
1/2 tablespoon oil
1/2 tablespoon ghee

Green Pea Pulao