1) In a pan, add oil and heat it up.
2) As the oil gets heated, add whole garam masala.
3) When garam masala pops up then add onion slices and slightly fry the oinion to get pink color.
4) Add salt according to taste
5) Then add ginger garlic paste and saute for 4 minutes
5) Add tomoato cubes and green chilies.
6) Add 50 ml water and cover for 6 minutes.
6) After 6 minutes, tomotes will get soft so make a curry and saute until the oil floats on surface.
7) Add Green Peas - Matar in pan and cook for 2 minutes. It will slightly change the color (6% color change).
8) Add 500 ml water to cook the rice.
9) Add Bay leaves as it will enhance the taste of matar pulao.
10 Now add Rice in Pan and cover for 20 minutes.
11) Initially keep on high temperature for 7 minutes then turn the heat to low for 'dum'.
12) After 20 minutes, uncover and add grinded fennel seeds to make the matar pulao more tasty and aromatic.
13) Further cover for 5 minutes.
14) Now Matar Pulao is ready to serve.