I grew up eating rice almost every day. Plain boiled rice and a variety of pulao’s I can list for days. But my favorite rice dishes are biryani and matar pulao. I have a delicious Millennial Biryani up already, and it’s a recipe everyone should try, but Matar Pulao is so simple and uses way less ingredients, and I find myself making it on it’s own, with a bowl if raita, or as a side. Either way it’s delicious, and it’s the perfect simple meal that takes you home, even if you’re thousands of miles away.

Here’s what you’ll need to serve 4-5 people

2 cups rice, soaked in luke warm water

2 cups peas

4-6 Tblspn oil

1 onion, thinly sliced

1 tomato, chopped

3-4 whole green chillies

3 whole dried red chilies

1/2 tsp laal mirch (cayenne)

2 tsp salt

4 cups water

2 inch piece cinnamon stick

1 tsp cumin seeds

2 black cardamom seeds

5-6 peppercorns

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Soak the rice in Luke warm water for at least 20 minutes. Sauté the sliced onion in the oil till light golden brown. Then add the tomato, peas, whole green chillies and dried red chillies. Sauté till the tomatoes break down. Then add the water, the rest of the whole and ground spices. Bring it to a boil, then let it simmer on a low flame for about 10 minutes, just to let the flavors infuse.

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Drain the rice and add it to the pea stock. mix well and cook on a low flame, uncovered, till most of the water absorbs. Then lower the flame to the lowest, cover the pot with a lid wrapped in kitchen towel, and cook on “dum” for 10 minutes. You’ll know the rice is done when steam starts escaping through the lid. Turn off the flame and let the rice sit for another 5-10 minutes before serving. Serve with Chicken Handi or Chicken Salan.