matar pulao or peas pulao – how to make matar pulao

matar pulao or peas pulao is a simple & easy pulao recipe. the pulao is aromatic has sweet tones here and there because of peas or matar. this pulao can be made with fresh or frozen peas. for best results, i would suggest you to use good quality fresh matar or peas for this recipe. frozen peas loose their flavor and taste over a period of time and so their flavors don't come through in this rice pulao. this matar pulao is often made in punjabi homes. i too make matar pulao regularly at home and have learnt this recipe from my mil. as a variation, some people also add potatoes in this pulao. the peas and rice grains should be separated and the pulao should not look mushy. i usually pressure cook the pulao, but you can cook the pulao in a pot. if cooking in a pot, then the water quantity should be increased a bit. measurements given in the recipe details below. you can serve matar pulao with curd or onion tomato raita, onion rings, kachumber, papad and pickle. if you are looking for more pulao recipes then do check veg pulao, mushroom pulao, asian style veg pulao, veg pulao in pressure cooker and chana pulao. matar pulao or peas pulao Author: dassana Recipe type: main Cuisine: punjabi, indian Serves: 2-3 1.5 cups basmati rice ¾ cup matar/peas, preferably fresh or frozen ½ cup thinly sliced onion 1 tsp cumin seeds 2 to 3 tbsp oil or ghee 2.5 cups for pressure cooking and 3 to 3.5 cups for cooking in a pot salt as required 1 inch cinnamon 2 black cardamom 1 or 2 green cardamom 2-3 cloves a pinch of mace wash the basmati rice till the water runs clear. soak the rice for 30 minutes. drain and keep aside. heat oil or ghee in a pressure cooker or in a pot. crackle the cumin first. then add all the whole spices. fry till the spices release their aroma and become fragrant. add the sliced onions. stir and fry till the onions are golden or caramelized. do not burn the onions as this will lead to bitter taste in the pulao. add the peas and saute for 2-3 minutes. now add the drained rice and stir gently. saute for a minute. add water and salt. stir. cover and pressure cook for 2 whistles on a high flame. if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked. if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes. fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/owObNaBKudc/

Put the internet to work for you. via Personal Recipe 3542052