Step 1: Heat Oil and Temper Cumin

Heat 1 tablespoon of cooking oil in a kadai (wok). Once the oil is hot, add 1/2 teaspoon of cumin seeds and let them splutter until fragrant, which takes about 10-15 seconds.

Step 2: Sauté Onions

Add 2 small sliced onions to the kadai and fry them until they turn golden brown, stirring occasionally. This should take approximately 2-3 minutes.

Step 3: Add Peas and Spices

Add 1 cup of fresh green peas to the sautéed onions and cook for 1-2 minutes. Then, add 1 teaspoon of salt and 1/4 teaspoon of garam masala. Mix all ingredients well to combine the spices with the peas and onions.

Step 4: Incorporate Rice and Coriander

Add 1 cup of rice, which has been soaked for 10 minutes and drained, to the kadai. Gently mix the rice with the peas and spices for about 1 minute. Then, add 2 tablespoons of chopped fresh coriander leaves and mix again.

Step 5: Add Water and Cook Pulao

Pour 2 cups of water into the kadai (double the amount of rice, as it's being cooked in an open kadai). Bring the water to a boil. Once boiling, reduce the heat to low, cover the kadai with a lid, and cook for 7-8 minutes until all the water is absorbed and the rice is perfectly cooked.

Step 6: Fluff and Serve

After 7-8 minutes, remove the lid. Gently fluff the Matar Pulao with a fork to separate the grains and prevent sticking. Serve the hot and simple Matar Pulao immediately.

• If cooking in a pressure cooker, use 1.5 cups of water for every 1 cup of rice instead of double.

• Adding fresh coriander leaves while cooking enhances the aroma and flavor of the pulao.

• Add whole spices like bay leaf, cinnamon stick, and cardamom for more flavor, if desired.