Peas Pulao (Matar Pulao)


1/2 cup Long Grained Basmati Rice

1/2 cup Green Peas (Matar), (fresh or frozen)

1 small piece of Cinnamon

2 Cloves

1 medium Onion, finely chopped or sliced

1/2 tablespoon Ginger-Garlic, crushed or paste

1 Green Chilli, finely chopped

1/2 tablespoon Oil

1/2 tablespoon Ghee

1 cup Water

Salt to taste

How To cook Green Peas Pulao in a Pressure Cooker?

Follow the same recipe given below. Use a 3-liter capacity steel/aluminum pressure cooker instead of using a pan.

Pressure cook the rice over medium flame for 3-whistles.

Open the pressure cooker after the pressure releases naturally. Fluff the rice with a fork.

Directions to Cook Pulao In a Pan:

Wash long grained rice in water for 3-4 times. Soak them in water for 15-minutes. After 15 minutes, drain the excess water from the rice.

Heat the oil and ghee in a pan together over medium flame. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chilli and onion.

Saute until onion turns light pink, for approx. 1-2 minutes.

Add soaked rice and green peas. Mix well and sauté for 1-2 minutes.

Add 1-cup water and salt. Mix well and bring mixture to a boil.

When it starts boiling, reduce the flame to low and cover it with a lid. Cook it covered for 10 minutes. After 10 minutes, remove the lid and check whether the rice grain is soft or not. If it is not soft, add some more water(only if all water is absorbed) and cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.

After 10 minutes, turn off the flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and fluff the rice grains with a fork.

Transfer matar pulao to a serving bowl and serve with tadka dal.

Pic Courtesy: Google

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