Matat pulao! who doesn’t know about it, who doesn’t like it? The matar pulao is aromatic and has sweet tones because of peas or matar. I would suggest you to use good quality fresh matar / peas for this recipe.
Servings : 4-5
Servings : 4-5
Preparation time : 10 min
Cooking time : 15 min
- 2 cups basmati rice
- ½ cup matar/peas, preferably fresh or frozen
- ½ cup thinly sliced onion
- 1 tsp oil
- 1 tsp ghee
- 1 tsp cumin seeds
- 2 tbsp roughly chopped ceasew
- 4 cups for pressure cooking and 5 to 5.5 cups for cooking in a pot
- Salt according to taste
Whole spices/whole garam masala:
- 1 inch cinnamon (dal chini)
- 4-5 black pepper corn
- 2 green cardamom (hari elaichi or choti elaichi)
- 2-3 cloves (laung)
- A pinch of mace (jayitri or javitri)
- 1-2 dry red chili
- 2 small bay leaf (optional)
- Wash the basmati rice till the water runs clear.
- Soak the rice for 30 minutes. Drain and keep aside.
- Heat oil and ghee in a pressure cooker or in a pot.
- Crackle the cumin first. Add all the whole spices and ceasew.
- Fry till the spices release their aroma and become fragrant.
- Add the sliced onions. Stir and fry till the onions are golden or caramelized.
- Do not burn the onions as this will lead to bitter taste in the pulao.
- Add the matar/peas and saute for 2-3 minutes.
- Add the drained rice and stir gently.
- Saute for a minute. Add water and salt. Mix well.
- Cover and pressure cook for 2 whistles on a high flame.
- If cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
- If cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. Cover and cook the rice for a few minutes.
- Fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.