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 the fresh peas instead of frozen ones.

For this recipe, I have chosen Kalizeera Rice instead of Basmati rice. Kalizeera is 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.

Peas Pulao (Matar Pulao)

  Ingredients

  1. 200g Rice
  2. 300ml hot water
  3. Half Onion, cut into thin slices
  4. 50g fresh Peas
  5. Half tablespoon grated Ginger or Ginger paste
  6. Three tablespoons Oil or Ghee
  7. One teaspoon salt
  8. One teaspoon sugar
  9. Fried onion (Beresta) for garnish.

  Spices:

  1. One teaspoon Cumin seeds
  2. One Bay Leaf
  3. Six-Seven Cloves
  4. Three Green Cardamoms
  5. 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.

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.

Peas Pulao (Matar Pulao)

Related Basics

Ghee

Beresta (Cebolla frita)

 

Peas Pulao (Matar Pulao)

Peas Pulao (Matar Pulao)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine India
Servings 1
Calories 180 kcal

Ingredients
  

  • 200g Rice
  • 300ml hot water
  • Half Onion, cut into thin slices
  • 50g fresh Peas
  • Half tablespoon grated ginger or ginger 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.

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