Matar Pulao Recipe

Matar pulao|| Peas Pulao || How to Make Matar Pulao with step-by-step photos and video...

Matar Pulao is a great combination of veggies and rice, very simple and easy to make hardly takes 30 minutes to be fully prepared, this is a traditional, aromatic and flavoured rice recipe, This mildly flavoured rice dish is known as matar pulao or pea pulao and it is so easy to make. 

The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.

Matar Pulao is one such recipe, which I make so often because it goes so well with many of our Pakistani and Indian Recipes, and  I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.

                         

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you too because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate.

Really though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken korma or masala mutton, green chillies curry or bagara baingan, the options are literally endless. So let's begin

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To make this recipe firstly soak the rice at least for 2 hours. 

Take all ingredients 
            

Then prepare all veggies.

                   

Heat the ghee/oil in the pot then add onion slices fry till light golden brown colour on medium heat, add peas along with green chillies.

                               

Fry them with onion for 2-3 minutes on medium flame, reduce the heat to low then put whole spices, saute them with peas and onion then add ginger garlic paste, stir to mix well for 2 minutes on medium flame.

                                     

Then add some salt along with tomatoes, and cook tomatoes with peas on medium flame.      
                         

Add rice and roast it with peas on medium heat till the aroma is developed.

                       

Now pour stock or chicken cubes by making paste in the warm water, After adding water bring it to a boil and cover it on high flame until water dries out and look for tiny holes on top of the rice.

                           

Now reduce the heat to low and simmer Matar pulao for 10-12 minutes pulao gets ready, let it leave for 10 minutes. 

                            

Now transfer to the serving dish, serve with salad, raita and korma.

     

Matar Pulao
Author: Sana Rasheed
Preparation Time:10 mins
Cooking time: 20 mins
Total time:30 mins
Servings: 5
Recipe Category: Pulao and Biryani
Cuisine: Pakistani
Calories per bowl:359 kcal

Matar pulao is a great combination of veggies and rice, very simple and easy to make and hardly takes 30 minutes to be fully prepared.

Ingredients:

1. 750g basmati rice soaked in warm water
2. 2 cups, of chicken stocks/chicken cube
3. 1 cup, peas frozen/fresh
4. 100g, onion finely sliced
5. 2 medium-sized, tomatoes 
6. 1 tsp, whole black pepper               
7. 1 tsp, black cumin seeds               
8. 2, bay leaf                         
9. 1/2 flower, star anise                                
10. 2, green cardamom                    
11. 1 stick, of cinnamon             
12.  Salt to taste  
13. 1 tsp, ginger garlic paste                
14. 3-4, green chillies                                                          
15. 3 tbsp or 1/2 cup, Oil/ghee      
16. 4 cups, of  chicken stock/cubes      

How to make the Matar Pulao?

1. Heat the ghee/oil in the pot then add onion slices and fry till light golden brown colour on medium heat
2. Add peas along with green chillies
3. Fry them with onion for 2-3 minutes on medium flame
4. Reduce the heat to low then put whole spices black peppercorn, cloves, cinnamon stick, green cardamom, bay leaves, star anise and black cumin seeds 
5. Saute them with peas and onion then add ginger garlic paste
6. Stir to mix well for 2 minutes on medium flame
7. Then add some salt along with chopped tomatoes
8. Cook tomatoes with peas on medium flame
9. Salt helps to dissolve tomatoes quickly in the masala 
10. Note, if you are using frozen peas don't need to boil them because they become quickly tender and soft with onion and tomatoes 
11. Add rice and roast it with peas on medium heat till the aroma is developed
12. Now pour stock or chicken cubes by making paste in the warm water
13. 1 cup of water or stock will be enough for 1 cup of soaked rice
14. But in case your rice isn't soaked enough then 1.5 cups water for 1 cup 
15. On the other hand, if you do have not enough stock for rice
16. This can be accomplished by adding water
17. Or if you are using chicken cubes then the water quantity will remain the same 
18. If you are getting confused due to accurate water measurement then can be applied desi totka :) 
19. 1-inch water/stock should be above the rice
20. After adding water bring it to a boil and cover it on high flame until water dries out and looking tiny holes on top of the rice
21. Now reduce the heat to low and simmer Matar pulao for 10-12 minutes
22. Matar Pulao gets ready 
23. Let it leave for 10 minutes 
24. Now transfer to the serving dish
25. Serve with salad, raita and korma

*Not be duplicated, rewritten or published without permission- Thank you! 

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