matar pulao recipe - aromatic peas pulao
Ingredients
(measuring cup used, 1 cup = 250 ml)
main ingredients:
1 cup rice
¾ cup matar/peas (fresh)
½ cup thinly sliced onion
2 to 3 tbsp oil or ghee
1.75 cups for pressure cooking
2 to 2.5 cups for cooking in a pot
salt as required
wholespices/whole garam masala:
1 tsp cumin seeds/jeera
1 inch cinnamon/dalchini
1 black cardamom/badi elaichi
1 or 2 green cardamom/hari elaichi/chotti elaichi
2 to 3 cloves/lavang
1 or 2 single strands of mace (jayitri or javitri)
1 medium bay leaf/indian bay leaf (optional)
Instructions
1. wash the rice till the water runs clear.
2. soak the rice for 30 minutes. drain and keep aside.
3. heat oil or ghee in a pressure cooker or in a pot.
4. add the cumin seeds along with all the whole spices.
5. saute till the spices release their aroma and become fragrant.
6. then add the sliced onions. stir and saute till the onions are golden or caramelized.
7. do not burn the onions as this will lead to bitter taste in the pulao.
8. add the matar/peas and saute for a minute.
9. now add the drained rice and stir gently.
10. saute for a minute. add water and salt. stir.
11. cover and pressure cook for 2 whistles on a high flame.
12. fluff the rice and serve matar pulao hot.
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