Matar Pulao (Green Peas Pulao)

4 servings
10 Minutes to prepare
35 Minutes to cook

INGREDIENTS

  • 1. basmati rice 5 cups
  • 2. water 5 cups
  • 3. green peas (Matar) 1 cups
  • 4. green chilies slit 2 nos
  • 5. mint leaves 1 sprig
  • 6. large onion sliced 1 nos
  • 7. ghee 2 tbsp
  • 8. Cashews as needed 2-3 nos
  • 9. Salt as needed 1 tbsp
  • 10. Spices 1 tsp
  • 11. star anise 1 nos
  • 12. green cardamoms 4-6 nos
  • 13. strands of mace 2 nos
  • 14. a small piece of nutmeg 1-2 nos
  • 15. cloves 6 nos
  • 16. little Stone flower 1-2 nos
  • 17. bay leaf 1 nos
  • 18. cinnamon stick (if using true cinnamon use three 2 inch pieces) 2 nos

PREPARATION

1. Wash and soak rice for at least 30 mins

2. If you are in a hurry you can soak it in hot water for 15 mins and useup

3. Discard the water and drain to a colander

4. Slice the onions and mint leaves

5. Slit the green chilies

6. Make the ginger garlic paste

7. Set them aside

8. Making peas pulao-Heat ghee or oil in a pot or cooker and saute cashews if using

9. When they turn golden set them aside

10. Saute spices for a minute

11. Add onions and fry until golden

12. Add ginger garlic paste and fry until the raw smell goes off

13. Saute pudina/ mint for 2 mins

14. Add peas and rice

15. Saute for 3 to 4 mins

16. Pour water and add salt

17. Check salt and add more if needed

18. The water must taste medium salty

19. Cook on a medium heat until the water is almost absorbed

20. If using pressure cooker, cover the lid and cook on a low heat for 5 mins

21. If cooking in a pot, then cook covered for 5 to 7 mins on a low heat

22. Fluff up with a fork once done

23. Allow to rest for sometime

24. Garnish peas pulao or matar pulao with nuts

25. Serve with raita or a gravy

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