matar pulao recipe | recipe for spicy matar pulao
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Matar pulao is spicy rice made with fresh green peas. Matar pulao is a one pot meal that you can serve with raita and papad.
Ingredients
  • Basmati rice - 1 & ½ cups, soaked for 20 minutes
  • Onions - 2 medium, thinly sliced
  • Tomatoes - 2 medium, pureed
  • Garlic - 12 medium cloves, crushed
  • Ginger - 1 inch piece, crushed
  • Green chilies - 2, slit
  • Fresh peas - 2 & ½ cups
  • Coriander leaves - a handful
  • Ghee - 2 tbsp + ½ tbsp for frying the raisins
  • Turmeric powder - ¼ tsp
  • Red chili powder - 1 tsp
  • Coriander powder - ½ tbsp
  • Everest Shahi Biryani Masala - 1 tbsp
  • Salt - to taste
  • Hot water - 3 & ½ cups
  • Raisins / Kishmish - ¼ cup
Whole spices
  • Caraway seeds / Shahi jeera - ½ tsp
  • Black cardamom - 1
  • Green cardamom - 4
  • Cinnamon - 1 inch piece
  • Black peppercorns - 8
  • Cloves - 2
Instructions
  1. To make spicy matar pulao, melt 2 tbsp ghee in a heavy base handi or pot. Once hot, add in the whole spices.
  2. Once the spices puff up, add in the onions. Saute until golden.
  3. Add the crushed ginger and garlic. Saute until the raw smell goes away.
  4. Add in the pureed tomatoes. Saute until oil begins to separate.
  5. Add in the matar/peas and some salt. Mix. Cover and cook on low heat for 5-7 minutes so that the peas would soften a bit.
  6. Now add in the ground spices; turmeric, red chili, coriander leaves, and Everest Shahi Biryani Masala. Mix and saute for a minute.
  7. Drain the soaked rice and add it into the masala.
  8. Saute the rice gently with the spices for 1-2 minutes.
  9. Add hot water and adjust the salt.
  10. Bring the pulao to a boil.
  11. When most of the water is absorbed and you begin seeing holes on the top of the rice, turn the heat to low. Cover the handi with a tight-fitting lid.
  12. Cook the matar pulao for 8-10 minutes, then turn off the heat. Let the pulao rest for 10 minutes on dum.
  13. In the meanwhile, heat ½ tbsp ghee in another pan. Add in the raisins and fry them for a few seconds until they are golden and puffed up.
  14. Uncover the handi.
  15. Gently fluff the rice with the back of the spoon. Add in the fried raisins, green chilies and fresh coriander.
  16. Mix gently. Matar pulao recipe is ready.
  17. Serve the matar pulao hot with raita, salad, and papad. Enjoy!
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 290 kcal Fat: 5.6 g Carbohydrates: 40.6 g Sugar: 3.5 g Sodium: 4.5 mg Fiber: 2.3 g Protein: 6.8 g Cholesterol: 0 mg
Recipe by Flavouroma.com at https://flavouroma.com/matar-pulao-recipe/