Simple Recipe Of Matar Pulao.(Pea pulao)
Matar Pulao is a classic Indian rice pulao made from Basmati rice, whole spices, herbs and green peas as they are the star of this dish.
2 cups basmati rice (aged rice) soaked for 10 minutes (optional)
One cup of green peas ( frozen or fresh)
One stick cinnamon
Tsp cinnamon powder (optional)
One black cardamom
3 green cardamoms
One teaspoon of whole cumin and 2 bay leaves
3 to 4 cloves
One teaspoon of ginger paste
One teaspoon of cumin powder
2 tbsp. oil or ghee
(You can also make this pea pulao without oil.)
Salt to taste
One teaspoon of sugar
Half cups water and half cup milk mix
One cup of green peas frozen or fresh
One tbsp. grated carrot and 1 tbsp. boiled peas and one teaspoon of coriander for garnishing
3 and 1/2 cups water for the pressure cooker
4 cups for the pot and for the rice cooker
Rice cooker cooking method
Put a tablespoon of desi ghee in a hot rice cooker. (You make it in a pressure cooker or a heavy bottomed pan in the same way) When the ghee is hot, add bay leaves, cinnamon pieces, green cardamom seeds, black cardamom, and cumin cloves.
When the spices start crackling,
Then add ginger paste.
Fry on low flame till you get a pleasant aroma.
It takes about a minute. then add 1 cup of green peas and 10-12 cashews and 2 tbsp raisins
Then add filtered rice to it and add 4 cups of water.
Then add half a teaspoon of salt and a teaspoon of sugar
Give a good mix and let the water taste slightly salty and sweet.
Now add half a teaspoon
Cinnamon Powder for Unmatched Taste
Lastly, add a tablespoon of desi ghee
and covered with a lid
Pulao in rice cooker atomically cooks for 20 to 30 minutes
but you stir it sometimes Get it for better results.,
In a heavy bottomed pan cooking method
Let it cook on medium to high heat till the water is almost absorbed.
Now lower the flame and cover the lid for 20 minutes.
In the pressure cooker method
Now follow the same method, cover the cooker and put the whistle. Pressure cook on a medium flame for 1 whistle. Turn off and remove from heat. Leaving it on the hot burner will cook the rice further.
When the pressure naturally subsides, open the lid and puff up the matar pulao.
Lastly, garnish with half a teaspoon of coriander leaves, and one teaspoon of grated carrot. and one tablespoon of boiled peas
Hot Matar ka Pulao is ready to be served with your favourite curry.