WHISKAFFAIR'S
Rinse the rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 20 minutes.
Add cloves, black cardamom, and peppercorns to a mortar and pestle and crush gently. Keep aside.
Heat ghee in a pan over medium heat.
When the ghee is hot, add cumin seeds, bay leaves, and crushed spices to the pan and saute for 4-5 seconds.
Add cashew nuts and saute until they turn light brown in color, stirring continuously.
Add cashew nuts and saute until they turn light brown in color, stirring continuously.
Add onions and saute until they are golden brown (3-4 minutes). Stir continuously while frying. Reduce the heat to low.
Drain the rice and add it to the pan along with green peas, lime juice, salt, and 1 and ½ cups of water. Stir gently.
Cover the pan with a tight-fitting lid and cook the pulao undisturbed on low heat until all the liquid is absorbed and the rice is tender (20-25 minutes).
Remove pan from heat and let the pulao rest for 5 minutes. Remove the lid and fluff the matar pulao gently with a fork. Serve hot.