Matar Pulav
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.
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.
Video
Notes
Serve Hot. Side dish could be dal fry or curd.