Wash and soak the Basmati rice, and set it aside for at least 15 minutes.

In a pot on low-medium heat add the oil. Once the oil is warm, add the whole spices (cloves, black peppercorns, cinnamon, cardamom, bay leaves).

Once the spices are fragrant (2-3 minutes), add the cubed potato. Toss and cook till the potato cubes are golden brown on all sides.

Add the diced onion and cook till its soft and slightly translucent. Add the chopped green chilli, cumin, coriander, garam masala and salt. Mix well.

Add yoghurt and mix until incorporated.

Next, add in the green peas and mix well.

Add the washed and soaked rice mix well

Next, add the water. Add enough water so that it is ½-inch above the rice.

Let the water come to a boil, then reduce the heat to low and cover your pot. Cook for 15-20 minutes till the water is absorbed. Check to see if the potatoes and rice are fully cooked. If potatoes or rice are still undercooked and the water has evaporated, add a little more water, and continue to cook on low heat.

Then turn off the heat, fluff the rice with a fork and sprinkle your rice with cilantro and green chilli if using.

Serve matar pulao with raita, yogurt kachumber, pickles, or mango chutney.