Easy Matar Pulao Recipe
Basmati rice cooked with green peas and whole spices in a pressure cooker. A mild, fragrant pulao that is ready in about 30 minutes.
Ingredients
- 1 cup basmati rice (about 200 grams)
- ½ cup green peas (about 75 grams)
- 1 onion (thinly sliced (for garnish))
- 2 tablespoons oil (30 ml)
- 2 bay leaves (tej patta)
- 2 green cardamoms (chhoti elaichi)
- 1 black cardamom (badi elaichi)
- 4 cloves laung
- 1- inch 2.5 cm cinnamon stick (dalchini)
- 4 to 5 black peppercorns (kali mirch)
- 1 small piece of mace (javitri)
- ¾ teaspoon salt (or to taste)
- 1½ cups water (360 ml)
- Chopped coriander leaves (for garnish)
Instructions
- Wash the basmati rice until the water looks mostly clear. Drain and keep aside.
- Heat the oil in a pressure cooker. Fry the sliced onion on low heat until golden brown and crispy. Take it out and keep aside.
- In the same oil, add the bay leaves, green cardamom, black cardamom, cloves, cinnamon stick, peppercorns, and mace. Let them sizzle for a few seconds.
- Add the washed rice, green peas, and salt. Mix well.
- Pour in the water and stir lightly.
- Close the lid and cook on medium heat for 3 whistles.
- Turn off the heat. Leave the cooker closed for 10 minutes, until the pressure goes down on its own.
- Open the lid and mix the rice gently.
- Top with the crispy fried onion and chopped coriander.
- Serve hot with raita, salad, or curry.
Notes
- The 10 minute rest with the lid closed is extra time on top of the cook time.
- Use 1½ cups water for every 1 cup of basmati rice.
- Fresh or frozen peas both work.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 520kcal