| Prep Time | 30 Minutes |
| Cook Time | 35 Minutes |
| Servings |
People
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Ingredients
- 500 Grams Long Grain Basmati Rice
- 4 Cups Warm Water
- 2 Tbsp curd
- 1 Cup Green Peas
- 1 Big Onion Thin sliced
- 1/2 Tbsp Ginger Paste
- 1/2 Tbsp Garlic Paste
- 2 Green Chilies Slit
- 4 Tbsp ghee (Clarified butter)
- 1 Bay Leaf
- 1 Inch Cinnamon Stick
- 4 Cloves
- 4 Peppercorns
- 1 Star Anise
- 2 cardamom
- salt To taste
Ingredients
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Instructions
- Wash rice in running water and soak for 30 mins.
- For cooking matar pulao, heat 3 tbsp ghee in a thick bottomed handi (I used Borosil handi) and add whole spices (bay leaf, cinnamon, cloves, cardamom and star anise). Wait till the crackle.
- Now add thin sliced onions and slit green chilies. Fry until golden and then add ginger garlic paste. Mix and saute till raw smell goes off.
- Add washed peas to the handi along with 2 tbsp curd. Mix all and fry for a minute or two.
- Drain excess water from the rice and empty the soaked rice into the handi. Mix well to combine and fry till the rice grains look dry and all the moisture is evaporated.
- Season with salt as per choice and then add Luke warm water to the rice mix.
- Bring to boil and them simmer the flames. Close lid and cook for 30 mins or until cooked.
- Turn off the gas now and drizzle left over ghee on top and let the rice rest for 5 mins.
- Now gently mix the pulao and serve hot with your favorite accompaniments.
Recipe Notes
If you like this Matar Pulao recipe then try making at home and share your experience with me in comments below.
Love : Shaheen 💖
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