Shahi Matar Pulao

Ingredients

• ¾ cup shelled green peas (matar)
• 1½ cups Basmati rice, washed, soaked for 20 minutes and drained 
• 4 tablespoons ghee
• 8-10 cashewnuts
• 10-12 almonds
• 12-15 raisins
• 1 teaspoon caraway seeds (shahi jeera)
• 6-8 black peppercorns
• 4-5 cloves
• 3-4 green cardamoms
• 1 bay leaf
• ½ inch cinnamon 
• 2 medium onions, thinly sliced
• ½ cup whisked yogurt
• 1½ tablespoons biryani masala 
• 1 tablespoon chopped fresh mint leaves
• 2 tablespoons chopped fresh coriander leaves
• ¼ cup fried onions + for garnish
• Salt to taste
• A large pinch of saffron, soaked in 2 tablespoons warm water
• ½ teaspoon screwpine water (kewra)
• Fresh coriander sprig for garnish
• Raita to serve

Method

1. Heat ghee in a non-stick deep pan, add cashewnuts and sauté till golden brown. Drain on a plate. 
2. Add almonds to the hot ghee and saute till golden brown. Drain on the same plate.
3. Similarly, add raisins to the pan and cook till they puff up. Drain on the same plate again.
4. Add caraway seeds, black peppercorns, cloves, green cardamoms, bay leaf, cinnamon stick and onions to the ghee remaining in the pan. Mix well and saute till the onions turn golden brown. 
5. Add yogurt and biryani masala, mix well and cook for 2-3 minutes. 
6. Add mint leaves, coriander leaves, fried onions and green peas, mix well and cook for 1-2 minutes. Add rice, salt and ½ the soaked saffron and mix gently.
7. Add 3½ cups hot water, mix and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes. 
8. Add the remaining soaked saffron, screwpine water and fried nuts and mix with light hands. Take the pan off the heat, cover and set aside for 10-12 minutes. 
9. Transfer the pulao into a serving plate, garnish with fried onions and coriander sprig. Serve hot with raita.