- Wash basmati rice until water turns clear, then soak it in enough water for 30 minutes. Once 30 minutes are over, drain the water and set aside the rice.
- Heat a pan on medium heat. Once hot, add the oil and then add the bay leaf, cumin seeds, green cardamom, black cardamom and cloves.Saute until the spices are fragrant, around 30 seconds.
- Then add the sliced onion and green chili and cook for 3 to 4 minutes until the onions turn light golden brown in color. You can add a pinch of salt here so that onions cook faster.
- Add the frozen green peas (I soaked frozen peas in warm water for 10 minutes before using in the recipe) along with chopped cilantro. Cook for 1 minute.
- Add 1.5 cups water, salt and let it all come to a boil. Once the water starts boiling, add the rinsed and drained rice to the pan. Stir.
- Cover the pan with a lid and let it cook for 10 minutes on medium heat. After 10 minutes check the rice, if it isn’t done cook for additional 5 minutes. Mine was done in 10 minutes.
- Garnish matar pulao with some more cilantro! Serve hot with any curry or raita.
Peas pulao most common and loved rice dish of everyone
Matar Pulao
#myrecipe
By Priyanka Gupta
Dec, 29th
644
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- 1 cup basmati rice
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 2 black cardamom
- 3 cloves
- 1 medium onion
- 1 green chili finely chopped
- 1.5 cups green peas
- 2-3 tablespoons chopped cilantro
- 1.5 cups water
- 1/2 teaspoon salt
Instructions
Notes/Tips
Have it raita which is amazing
