Matar Pulao Recipe - Yummy Traditional

Matar Pulao Recipe

matar-pulao-recipe-with-step-by-step-photos


Matar pulao|Peas 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.
                         
matar-pulao-recipe


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 muttongreen chillies curry or bagara baingan, the options are literally endless.
so let's begin with step by step photos.....


matar-pulao-recipe

Preparation of Making Matar Pulao:
To make this recipe firstly soak the rice at least for 2 hours 

soak-the-rice-for-2-hours

Take all ingredients 

            
take-all-ingredients

Then prepare all veggies
                   
prepare-all-veggies

Making matar pulao:
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-onion-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
                                     
add-whole-spices-and-ginger-garlic


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

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

                       
roast-rice-with-peas-masala

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

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

Now transfer to the serving dish, serve with saladraita and korma
     
matar-pulao-is-ready





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

Ingredients:
  1. 750g basmati rice soaked in warm water
  2. 2 cups, 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, 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 cup, chicken stock/cubes      
How to make the matar pulao?
Instructions:
  1. Heat the ghee/oil in the pot then add onion slices 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 this 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 water or stock will be enough for 1 cup soaked rice
  14. But in case your rice isn't soaked enough then 1.5 cup water for 1 cup 
  15. The other hand if you have not enough stock for the rice
  16. Then can be accomplished by adding water
  17. Or if you are using chicken cubes then 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 cover it on high flame until water dries out and looking tiny holes on top of 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 saladraita and korma
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