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In the wintertime, when it’s all chilly outside, Matar Pulav becomes a go-to treat, especially because it’s the season for fresh green peas, or “matar.” This simple and cozy Indian dish captures the vibe of winter perfectly.

Imagine your kitchen filling up with the warm smell of spices like cumin and the sizzle of green peas hitting the pot. Those little green peas are like the stars of the show, giving the dish a sweet and comfy feeling that fits right into the winter season.

Matar Pulav is basically a mix of fragrant rice and these cute green peas, and it’s like a big, delicious hug on a cold day. It’s not just about the taste; it brings the wintery vibes to your plate, making it a favorite during this cozy season.

Matar Pulav

Table of Contents

In the wintertime, when it's all chilly outside, Matar Pulav becomes a go-to treat, especially because it's the season for fresh green peas, or "matar." This simple and cozy Indian dish captures the vibe of winter perfectly.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Indian

Servings 4 People

Calories 286 kcal

Equipment

1 Bowl
1 Cooking Pan
1 Water Sieve
1 Measuring Cups
1 Spatula
1 Non-Stick Pan

Ingredients

1 cup Basmati Rice
2½ cup water
1 no Cinnamon
1 no Bay Leaf
2 no Cardamom
1 tsp salt
1 tbsp Oil
2 tbsp Oil
1 tsp Cumin Seeds
2 no Green Chilli Cut into long pieces
¼ cup Cashews
1 no Chopped Onions in Long size
10 no Curry leaves
½ cup Green Peas

Instructions

Take a bowl and wash 1 cup Basmati Rice and soak it for 15-20 mins.
Take a cooking pan, then boil 2½ cup water and add 1 no Cinnamon, 1 no Bay Leaf, and 2 no Cardamom. Close the lid and let it boil on high flame for a minute.
Now add soaked Basmati Rice and wait for a boil. Then add 1 tsp salt and 1 tbsp Oil. Mix it and let it boil for 2 minutes.
Lower the flame and close the lid. let it cook for 3 minutes. Let Basmati rice cooked around 80%. Turn off the flame and sieve the water using water sieve.
Close the lid and let it cook in steam for 15-20 minutes. Gently remove the corners of rice and let it cool down.
Take a non-stick pan and heat 2 tbsp Oil, then add1 tsp Cumin Seeds, 2 no Green Chilli and ¼ cup Cashews. Fry then using spatula until cashews get brown color.
Now add 1 no Chopped Onions in Long size and fry it until it gets a golden color on medium flame.
Now add 10 no Curry leaves and ½ cup Green Peas. Fry for 2-3 minutes and then add partially cooked rice. Mix it gently for 2 minutes on high flame. Mixing by tossing will be a good option. Matar Pulao is ready.