Peas Pulao (Matar Pulao)

Many times, when you don’t feel like cooking simple rice, the “Pulao” is a perfect option to give a spark of flavour and aroma to the rice. Today’s dish is called Matar Pulao. Matar is a pea in India.

I usually prepare this dish when I find fresh peas in the market. I love the taste of fresh peas instead of frozen ones.

For this recipe, I have chosen Kalizeera Rice instead of Basmati rice. Kalizeera is a very common rice in Bangladesh and Bengal. It is small-grained aromatic rice with a very soft texture. Usually, for making Pulao, the rice to water ratio is 1:2. As Kalizeera is small-grained rice, less water is needed to cook it.

Instructions:

-Wash the rice thoroughly under the tap and leave it in the strainer to drain the rest of the water.

-Heat the oil or ghee in a pot on medium heat. Once hot add all the whole spices (bay leaf, cumin seeds, cardamoms, cloves, and cinnamon stick)

-Wait a few seconds and then add the chopped onions. Fry until the onions are soft and translucent.

-Add the rice and grated Ginger. Sauté for a minute and add hot water, salt, and sugar. Stir everything gently and bring to boil.

-When the water level reaches the level of the rice, add the fresh peas, cover the pot, and lower the heat to a minimum. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and move it with the help of a fork from bottom to top very carefully.

-Cover the pot and let it rest for another 5 minutes. Garnish with fried onion (beresta) and serve with any curry dish.

Tips and Tricks:

• If you use Basmati rice, you have to add two times more water than rice.
• You can exclude the sugar if you want, but it is recommended because it gives a good taste to the Pulao.

Related Basics

• Ghee
• Beresta 
• Ginger-garlic paste

Peas Pulao (Matar Pulao)

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine India

Servings 1

Calories 180 kcal

Ingredients

  

• 200g Rice
• 300ml hot water
• Half Onion, cut into thin slices
• 50g fresh Peas
• 1 teaspoon ginger-garlic paste
• Three tablespoons Oil or Ghee
• One teaspoon salt
• One teaspoon sugar
• Fried onion (Beresta) for garnish.

Spices

• One Bay Leaf
• One teaspoon Cumin seeds
• Six-Seven Cloves
• Three Green Cardamoms
• Half Cinnamon Stick

Instructions

 

• Wash the rice thoroughly under the tap and leave it in the strainer to drain the rest of the water.
• Heat the oil or Ghee in a pot on medium heat. Once hot add all the whole spices (bay leaf, cumin seeds, cardamoms, cloves, and cinnamon stick)
• Wait a few seconds and then add the chopped onions. Fry until the onions are soft and translucent.
• Add the rice and grated Ginger. Sauté for a minute and add hot water, salt, and sugar. Stir everything gently and bring to boil.
• When the water level reaches the level of the rice, add the fresh peas, cover the pot, and lower the heat to a minimum. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and move it with the help of a fork from bottom to top very carefully.
• Cover the pot and let it rest for another 5 minutes. Garnish with fried onion (beresta) and serve with any curry dish.

Notes

Tips and Tricks:

1. If you use Basmati rice, you have to add two times more water than rice.
2. You can exclude the sugar if you want, but it is recommended because it gives a good taste to the Pulao.