Matar Pulao

What is pulao? 

Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs & sometimes stock. There are many kinds of pulao recipes made in India like vegetable pulao, MATAR PULAOTAWA PULAOCOCONUT MILK PULAO,ZARDA PULAO, kashmiri pulao & CHICKEN PULAO.

This veg pulao recipe is one of the basic dish made often in many Indian homes. It is also the one most commonly found on the menu for parties, buffets & celebrations served along with a YOGURT RAITA.

Here in this we will see how a matar Pulao is done. Matar is nothing but other word for peas.

Preparation time: 5 mins Cooking time : 20 mins Total time: 25 mins
Ingredients:
  • Basmati rice 🍚 – 1 cup
  • Onion 🧅 – 2 medium
  • Peas. – 1/2 cup
  • Mint leaves. – 1 handful
  • Water/ coconut milk – 1 1/4 cup
  • Salt 🧂 – 1.5 tbsp
  • Biryani Masala. – 1/2 tsp
  • Ginger garlic paste. – 2 tsp
Ingredients to temper:
  • Black pepper. – 1 tsp
  • Green chili. – 2
  • Bay leaf. – 1
  • Mace flower. – 1
  • Cardamom. – 2
  • Cumin seeds. – 1 tbsp
  • Fennel Seeds. – 1 tbsp
  • Marathi Mogu. – 2
  • Cinnamon stick. – 1 inch
  • Star Anise. – 1
  • Cloves. – 2
  • Black stone flower. – 2

Preparation:

Step 1:

In a pressure cooker pour oil or ghee. ( ghee is the great choice it elevates the flavor of the Pulao) and once it is hot add in the spices that is mentioned under tempering. When it splutters , add in the onion and green chili and when the onion is cooked add the peas or matar into it and then add in the ginger and garlic paste and sauté them until the raw smell goes off.

Step 2:

Meanwhile rinse and wash the basmati rice until it is clear and soak them for at-least half an hour . Once all done add in the salt and water. Check for the salt level and you can add it accordingly.sprinkle in some mint leaves and once the water boils add in the soaked basmati rice .

Step 3:

Now after add in the rice sprinkle the top layer with some Biryani 🍲masala close the cooker and leave it until it blows off 2 whistle and then turn off the flame. Once the pressure is down open and serve them hot with chicken curry or raita.

NOTES:

  • Soak the rice for few minutes before cooking gives the best result in the rice part.
  • Use a long grain rice to get the exact recipe and the texture.

Vegetable dhal tadka

Dhal is a term used in the Indian subcontinent for dried , split pulses that do not require pre soaking. India…

Keep reading

Paneer Matar bhurji

Paneer Bhurji is scrambled paneer or Indian cottage cheese stir-fried with tomatoes, onions, green chillies, and basic Indian spices.  It is…

Keep reading

Paneer butter masala

Paneer is prepared by adding food acid such as lemon juice, vinegar, citric acid or dahi (yogurt), to hot milk to separate the curd from the whey. The curds…

Keep reading

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: