Mattar Pulao Recipe | How to make Mattar Pulao

Matter Pulao Recipe

This easy peas pulao is a vegan and gluten-free dish that’s great to enjoy as a light meal or hearty side. Matar pulao features rice and tasty peas with onions and aromatic spices and can be prepared entirely in a pressure cooker or in a pan on a stovetop. Peas Pulao or Matar Pulao is a quick, filling, one-pot, flavorful rice dish that is nutritious as well as takes care of your carb cravings. Made using green peas, long grain rice, and a few spices, this dish can be made in under 30 minutes using pantry staples (gluten-free). Peas in Hindi is matar and pulao refers to a flavourful rice dish, so peas pulao is basically a flavourful one-pot dish made using fresh green peas, long grain basmati rice, and a few spices.

Ingredients:

• 400 gm basmati rice

• 2 tablespoon kewra

• 10 clove

• 12 green cardamom

• 2 pieces cinnamon stick

• 250 gm peas

• 150 gm onion

• 20 gm garlic paste

• 1/4 teaspoon saffron

• 1 tablespoon lemon juice

• 1 pinch mace powder

• 18 peppercorns

• 3 black cardamom

• 2 leaves bay leaf

• 6 tablespoon ghee

• 20 gm ginger paste

• salt as required

Recipe:

• Step 1

  To prepare this delicious rice recipe, put black peppercorns, black cardamoms, cinnamon sticks, bay leaves along with 6 green cardamoms and 5 cloves in a mortar. Pound with a pestle to break spices, fold in a muslin cloth, and secure with enough string for it to hang over the rim of a pan.

• Step 2

  Take rice and wash it in running water, drain water and transfer to a separate pan. Add the muslin cloth with spices in it and reserve for 30 minutes.

• Step 3

  Drain at the time of cooking and reserve the bouquet garni for later use. Pour 3 liters of water in a deep bottomed pan and add the reserved bouquet garni with salt.

• Step 4

  Stir well, pour lemon juice in the pan, and bring it to a boil over medium heat until almost cooked. When cooked, drain water and transfer the bouquet garni to a separate pan.

• Step 5

  Sprinkle kewra water along with cardamom and mace powder. Cover with a lid and keep aside for 10 minutes. Meanwhile, heat ghee in a frying pan.

• Step 6

  Then add onions, saute over medium heat until onions are translucent and glossy. Add the ginger and garlic pastes, stir-fry until onions are lightly golden.

• Step 7

  Then add green peas and sprinkle salt, stir-fry for a minute, remove and transfer to the pan with rice. Now sprinkle saffron and mix gently.