Mattar Pulao Recipe

Mattar Pulao Recipe satisfies everyone from the person who cooks to the person who eats. Very easy to make with minimal ingredients. Today we are telling you Matar Pulao Recipe. It is a popular dish. Pea winter season is very much eaten and the pea pulao is very good to eat. It is quite easy to make pea casserole. You can add mild spice to the pea pulao and eat it with mint chutney.

Ingredients For Mattar Pulao Recipe :

Whole Spices / Whole Garam Masala:

• Cumin Seeds / Jeera : 1Tsp
• Cinnamon (Dal Chini) : 1.5 inch stick
• Black Cardamom (Badi ilaichi) : 2 Nos
• Green Cardamom (Choti ilaichi) : 4 Nos
• Cloves (Laung) : 8 Nos
• Mace (javitri) : 1 Flower
• Pepper Corns (Sabut Kali Mirchi) : 8-10 Nos
• Bay leaf ( Tej Patta) : 2 Nos

Garnish :

• Fried Onions: 5gm
• Green Coriander (Optional): Few leaves

Instruction (How to Cook)

1. Rinse and gently rub the rice under fresh water till the water runs clear, it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles.
2. Soak the rice in freshwater for 1 hour approximately.
3. In a pot, heat up the oil or ghee on medium heat.
4. Add the cumin and let it crackle.
5. Now add bay leaf, Cinnamon, cloves, mace, Black Cardamom, Green Cardamom, and Peppercorn and fry till their Spices release their aroma.
6. Add the onion and cook till it softens, becomes translucent, and releases its water. Do not brown them.
7. Now add ginger paste and slit green chilies and stir fry for 2 minutes.
8. Add green peas and saute for 2-3 minutes.
9. Now add the soaked rice by draining properly and stirring gently for 2-3 minutes.
10. Add water and salt to taste and stir well. Increase heat to high. Let the rice come to a boil.
11. After 5 minutes give a quick stir, cover with a lid and turn the heat down to low medium, and let cook for 15 minutes.
12. On the other side heat, oil in a kadhai, and deep fry sliced onions till golden brown color for the garnish. Remove from the oil and place it on a kitchen paper towel. let it cool and crisp in texture.
13. Turn the gas off and do not uncover the rice for another 10 minutes.
14. Let it sit in its steam, this process helps the rice become fluffier.
15. Garnish with fried onions and green coriander leaves on top.
16. Serve Hot!