Matar pulao
Time to cook
20 minutes
Difficulty
Easy
Serves
2
A flavorful and easy-to-make rice dish that is made with fresh green peas and a variety of dry spices.
Ingredients
Pure Cow Ghee
2 tbsp
Bay Leaf
1 leaf
Cloves
6 Clove
Cardamom
3 pod
Cinnamon
1 inch
Cumin Seeds
1 tsp
Onion Raw
0.5 medium
Picador Chillies
2 chilli
Ginger Garlic Paste
1 Tsp
Peas
1.5 cup
Water
2 cup
Salt
1 tsp
Lemon Juice
2 tsp
Basmati Rice
1 cup
Step-by-step instructions to cook
Prep
Rinse basmati rice until the water runs clear of starch.
Soak the rice in enough water for 20 to 30 minutes, then drain and set aside.
Rinse the peas (matar).
Slice the onions and green chillies.
Crush the ginger and garlic to make a paste.
Cooking
Heat ghee in a pressure cooker.
Add cumin seeds (jeera), cinnamon, bay leaf, cardamom, cloves, and roast until aromatic.
Add onion, chilies, and ginger-garlic paste and saute until onions turn golden.
Add drained basmati rice and peas, and gently mix.
Add lemon and water and stir well. Let it simmer covered for ten minutes.
Close the cooker, and pressure cook the rice on medium heat for 1 whistle. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and fluff up the pulao using a fork.
Nutrition information
(per serving)
Carbs
18.2
Proteins
2.9
Fats
2.9
Fiber
1.8
109
kcal
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