Matar (peas) Potato Pulao Biryani

Ingredients:

• 1 cup basmati rice
• 1 tablespoon ghee or oil
• 1 bay leaf
• 2-3 cloves
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 onion, thinly sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chili, finely chopped
• 1 cup frozen peas, thawed
• 1 large potato, peeled and cubed
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 cups water
• Chopped cilantro for garnish

Instructions:

1. Rinse the rice many times until the water is completely clear. Soak the rice in water for at least 20 minutes.
2. Heat the ghee or oil in a large pot or Dutch oven. Add the bay leaf, cloves, cinnamon stick, and cardamom pods. Fry for a minute until fragrant.
3. Place the thinly sliced onions in the pan and cook until golden brown.
4. Add the ginger paste, garlic paste, and chopped green chili. Fry for a minute.
5. Add the peas, potatoes, cumin powder, coriander powder, turmeric powder, red chili powder (if using), and salt. Mix well and fry for a minute.
6. Drain the rice and add it to the pot. Fry for 2-3 minutes until the rice is coated with the spices.
7. Bring it to a boil after adding 2 cups of water. Turn down the heat to low and secure the lid on the saucepan.
8. Cook the rice for 15-20 minutes, or until the water has been absorbed and the rice is thoroughly cooked.
9. After turning off the heat, leave the pot covered for five to ten minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro.

Your Matar Potato Pulao Biryani is now ready to be served, you can eat with spicy yogurt & enjoy!