Cooked - Peas Pulao | Matar Pulao Recipe

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Peas Pulao | Matar Pulao Recipe

3.0

1½ cups basmati rice

2½ cups water (or a little less?)

1¼ to 1½ cup green peas ((matar, fresh or frozen))

1 tablespoon ginger garlic paste ((or minced))

1 to 2 green chilies ( slit)

¼ cup mint leaves ((or coriander leaves fine chopped))

1 medium onion ((optional, ½ cup sliced or chopped))

2 tablespoon ghee (or oil)

10 cashews ((adjust to taste))

¾ teaspoon salt ((adjust to taste))

1 teaspoon cumin seeds ((jeera or shahi jeera))

4 to 5 green cardamoms ((elaichi))

4 to 5 cloves

1 bay leaf

2 inch cinnamon piece ((or Ceylon cinnamon three - 2 inch pieces))

1 star anise ((optional))

1 to 2 strands mace ((optional))

Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
Slice onions (if using) and mint leaves. Slit the green chilies. Make the ginger garlic paste. Set them aside.
Heat ghee or oil in a pot or cooker.
Saute cashews if using. When they turn golden remove them to a bowl and set aside for later to garnish.
Next add cumin, cardamoms, mace, cloves, cinnamon, bay leaf and star anise. Saute them for a minute.
Add onions if using and fry until golden. Keep stirring them while frying. You can also skip onions.
Next add ginger garlic paste and fry until the raw smell goes away.
Saute mint leaves for 2 mins.
Next add peas and rice. Saute for 3 to 4 mins.
Pour water and add salt. Stir well and taste test. Add more if needed. The water must taste medium salty.
If cooking in a pot, cook covered on a low heat until the water is absorbed.
Fluff up with a fork once done. Allow to rest for sometime.
Garnish peas pulao with fried nuts. Serve with raita or any gravy of your choice.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

CategoryPulao

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 36 weeks ago

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