Matar Pulao Recipe: This uncomplicated Indian rice dish likely needs no introduction. Incorporating green peas into the rice during the steaming process creates a delightful Matar Pulao Recipe. However, this recipe goes beyond the basics; the rice and green peas undergo initial stir-frying with onions, ginger, garlic, green chili, cinnamon, and cloves before being steamed to perfection, ensuring each rice grain remains separate. Simple, easily prepared, and a healthy option!
Ingredients
For Matar Pulao Recipe
- 1/2 cup Long-Grained Basmati Rice
- 1/2 cup Green Peas, (fresh or frozen)
- Small piece of Cinnamon
- 2 Cloves
- 1 medium Onion, finely chopped or sliced
- 1/2 tablespoon Ginger-Garlic, crushed or paste
- 1 Green Chili, finely chopped
- 1/2 tablespoon Oil
- 1/2 tablespoon Ghee
- 1 cup Water
- Salt to taste
How To Cook
Green Matar Pulao Recipe in a Pressure Cooker?
Follow the same recipe given below. Use a 3-liter capacity steel/aluminum pressure cooker instead of using a pan.
- cook the rice over medium flame for 3-whistles.
- Open the pressure cooker after the pressure releases naturally. Fluff the rice with a fork.
Directions
To Cook Matar Pulao In a Pan
Step-1
- Wash long-grained rice in water 3-4 times. Soak them in water for 15 minutes. After 15 minutes, drain the excess water from the rice.
Step-2
- Heat oil and ghee in a pan together over medium flame. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chili, and onion.
Step-3
- Sauté until the onion turns light pink, for approximately 1-2 minutes.
Step-4
- Add soaked rice and green peas.
Step-5
- Mix well and sauté for 1-2 minutes.
Step-6
- Add 1 cup water and salt. Mix well and bring the mixture to a boil.
Step-7
- When it starts boiling, reduce the flame to low and cover it with a lid. Cook it covered for 10 minutes. After 10 minutes, remove the lid and check whether the rice grain is soft or not. If it is not soft, add some more water and cook for some more time. Do not open the lid in between multiple times; otherwise, rice may not cook properly.
Step-8
- After 10 minutes, off the flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and fluff the rice grains with a fork.
Step-9
- Transfer matar pulao to a bowl and serve with tadka dal.
Tips and Variations
The general measurement of water required to cook rice is 2:1 (2 cups water for 1 cup of rice). However, different brands of basmati rice require different amounts of water. You can get the information about how much water is required on the backside of a rice pack.
Taste: Mild spicy and aromatic
Serving Ideas: It tastes awesome when served with Punjabi kadhi or dal and papad.
Conclusion
In summary, this aromatic Green Matar Pulao Recipe adds delightful flavor and texture to the simple Matar Pulao. The stir-frying technique and added spices give it a special touch. Follow the tips above to make this easy yet tasty pulao perfect for any meal.
FAQs
About Matar Pulao Recipe
What makes this Green Matar Pulao Recipe special?
This Green Matar Pulao Recipe stands out because the rice and peas are first stir-fried with aromatic spices before steaming. This imparts a wonderful flavor to each rice grain and ensures the grains stay separate and fluffy.
Can I use frozen peas?
You can use either fresh or frozen green peas (Matar) in this recipe. Use whatever is more convenient and available to you.
Should I soak the rice beforehand?
Yes, soaking the basmati rice for 15 minutes before cooking helps achieve the perfect tender yet firm texture and prevents overcooking.
Can I adjust the spice levels?
Feel free to adjust the amount of green chilies according to your own taste preferences. Add more or less spice to suit your liking.
What are some good side dishes?
This flavorful pulao goes well with Punjabi kadhi, dal, raita, papad, and more. Serve it with complementary Indian dishes for a satisfying meal.
