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Matar Pulao

Matar Pulao or Peas pulao is quick and delicious variation of pulao prepared with matar, rice and spices. This is a classic dish of North Indian Cuisine. Peas is usually available during winter season and used in many delicious recipes like Matar Paneer, Methi Matar Malai and Aloo Matar. You can use frozen peas also but fresh peas give a perfect flavor and texture. The combination of ghee and whole spices such as cloves, bay leaf and cumin makes this dish more delicious and aromatic. You can enhance its taste by adding cashews and almonds.

In any party, wedding or family get together, this recipe will work as a perfect side dish or starter. Pulao is a complete wholesome dish and can be served without any side dish. But you can served it with any Indian curry or dal. You can serve this with only raita or achar.

Matar Pulao

Ingredients:

1 cup basmati rice
2 tbsp. ghee
1 bay leaf
5-6 black pepper
1 teaspoon cumin seeds
2 green cardamom
2 black cardamom
3 cloves
1 medium onion (finely chopped)
1 green chili, finely chopped
1 cup green peas
2 cups water
Salt to taste

Instructions:

Step 1-

Wash the rice few times till water turns clear and soak in enough water for 30 minutes.

Step 2-

Heat ghee in a pan on medium heat. Add cumin seeds. When they begin to splutter, add bay leaf, black peppers, green cardamom, black cardamom and cloves. Fry for some seconds.


Step 3-

Then add chopped onion and fry till onion gets lightly brown colour. Add green chillies and fry for some seconds.


Step 4-

Now add green peas and saute them. Meanwhile drain the water from rice. Then add rice, salt and water. Stir well.


Step 5-

Cover the pan with lid and cook on low heat till all water has evaporated and rice is cooked completely. Switch off flame and let it rest for 10 minutes. Then fluff with fork.

In Pressure cooker-

If you are using pressure cooker, after step 4 close the pressure cooker with lid and cook on high heat for 2 whistle. Switch off flame. Once the pressure settles down, open the cooker and fluff with fork gently.
Serve hot with any curry or curd and pickle.

Tips:

  • If you are cooking rice in pot then take 2-2.5 cup water or if you are using pressure cooker then take 1.75 cup water.
  • You can use fresh or frozen peas. If using frozen peas, soak them in lukewarm water for 10 minutes.
  • You can add some garam masala powder or biryani masala.
  • Add some lemon juice, it makes rice whiter.
  • You can add some vegetables like tomato and carrots.
  • Use only good quality basmati rice.
  • Use only desi ghee as it gives aromatic flavor with jeera. Adding ghee ensures the rice does not turn sticky and mushy.
  • Do not stir the rice while cooking. It will break the grains.
  • You can enhance this by adding some fried paneer cubes and nuts like almond, cashew or raisins.

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