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INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1.5 cups basmati rice
  • ¾ cup matar/peas, preferably fresh or frozen
  • ½ cup thinly sliced onion
  • 1 tsp cumin seeds/jeera powder
  • 2 to 3 tbsp oil or ghee
  • 2.5 cups for pressure cooking and 3 to 3.5 cups for cooking in a pot
  • salt as required
whole spices/whole garam masala:
  • 1 inch cinnamon (dal chini)
  • 2 black cardamom (badi elaichi)
  • 1 or 2 green cardamom (hari elaichi or choti elaichi)
  • 2-3 cloves (laung)
  • a pinch of mace (jayitri or javitri)
  • 1 small bay leaf (optional)
INSTRUCTIONS
  1. wash the basmati 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. crackle the cumin first. then add all the whole spices.
  5. fry till the spices release their aroma and become fragrant.
  6. add the sliced onions. stir and fry 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 2-3 minutes.
  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. if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
  13. if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes.
  14. fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.

 

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