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.

Ingredients

• 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

Advice

• 3 and 1/2 cups water for the pressure cooker

• 4 cups for the pot and for the rice cooker

Method

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.

Garnishing

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.