Aloo Matar Pulao

• 3 tablespoons ghee
• ½ teaspoon cumin seeds
• whole spices, 3 bay leaves, 2 black cardamom or 3-4 green cardamom, 2 cinnamon sticks, 3-4 cloves, 10 black peppercorns
• 3 potatoes, medium size, cut into pieces
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ cup onion, sliced
• 1 tablespoon water
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• green chilies, whole with stems removed
• ½ cup yogurt
• 1½ cups peas
• 2 teaspoons salt
• 3 cups water
• 2 cups basmati rice, washed and soaked for 1 hour

Preparation

1. Step 1

   1:00
   Heat 3 tablespoons ghee in a large pot. Add 1/2 teaspoon cumin seeds and the whole spices (3 bay leaves, 2 black or 3-4 green cardamom, 2 cinnamon sticks, 3-4 cloves, 10 black peppercorns). Fry for a few seconds until fragrant.
2. Step 2

   1:45
   Add the 3 medium potatoes cut into pieces. Stir, cover, and cook for 30 seconds. Then uncover and fry the potatoes, stirring occasionally, for about 3 minutes until they are 25-30% cooked.
3. Step 3

   3:30
   Add 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/2 cup sliced onion, and 1 tablespoon water. Fry together until the onion softens.
4. Step 4

   4:29
   Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, whole green chilies, and 1/2 cup yogurt. Mix well.
5. Step 5

   5:25
   Add 1 1/2 cups peas and 2 teaspoons salt (or to taste). Mix and fry everything together for 2-3 minutes. Cover and cook for an additional 2 minutes.
6. Step 6

   6:26
   Add 3 cups water and the 2 cups soaked basmati rice. Stir gently to combine. Cook uncovered on medium-high heat until the water comes to a vigorous boil (7-8 minutes).
7. Step 7

   7:34
   Reduce heat to low, cover, and cook for 8-10 minutes. Then turn off the heat and let it rest covered for 2-3 more minutes before opening.