Here’s how you can make Matar Pulao Recipe:
Wash the rice thoroughly and soak it in water for 2 hours. Peel the peas.
Heat oil in a pressure cooker and fry the onions until they turn brown. Then add cumin seeds, fennel seeds, cloves, bay leaves, green cardamom, black cardamom, javitri (mace), and small-sized cinnamon stick. Also, add a small amount of sugar.
Add tomatoes, salt, garam masala, and ginger-garlic paste. Cook until the tomatoes are soft and the masala is well-browned. Keep stirring the masala on low heat.
Add peas and rice to the pressure cooker. Also, add enough water to cover the rice and 3-4 large-sized green chilies. Cook on high heat until it starts to boil. Then, close the lid of the pressure cooker and cook on low heat for about 6-7 minutes.
Once the water is absorbed and the rice starts to appear cooked, turn off the heat. Let the pressure cooker release the pressure naturally for 5 minutes. Then, open the lid and fluff the rice with a fork.
Matar Pulao Recipe
Ingredients:
- Basmati rice – 500 grams
- Peas – 500 grams
- Onions – 2, thinly sliced
- Tomatoes – 2, chopped
- Salt to taste
- 3-4 large-sized green chilies
- Fennel seeds – 2 teaspoons
- Ginger-garlic paste – 3 teaspoons
- Cloves – 5-7
- Cumin seeds – 1 teaspoon
- Black cardamom – 2
- Bay leaves – 2 large-sized or (4-5 small-sized)
- Green cardamom – 3-4
- Small-sized cinnamon stick – 1
- Small-sized sugar – 2
- Javitri (mace) – 1
- Ground garam masala – 1/2 teaspoon
- Oil
Note: You can adjust the quantity of ingredients according to your taste and preference.
Matar Pulao can be served hot with raita and chutney. It is a perfect dish for school tiffin as well. Enjoy the delicious and aromatic Matar Pulao as a standalone meal or as a side dish with your favorite curry!
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