Aromatic Peas Pulao (Matar Pulao)

Aromatic Peas Pulao (Matar Pulao) ingredients

• 1.5 cups Basmati rice
• 2 tbsp Ghee or oil
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1 small (1-inch) Cinnamon stick
• 3 green Cardamom pods
• 3-4 Cloves
• 1 medium, thinly sliced Onion
• 1 tbsp Ginger-garlic paste
• 1-2 slit lengthwise Green chilies
• 1.5 cups Fresh green peas
• 3 cups Water or vegetable broth
• 1.5 tsp Salt
• 2 tbsp Fresh coriander leaves

How to make Aromatic Peas Pulao (Matar Pulao)

1. Rinse 1.5 cups of Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain completely and set aside.
2. Heat 2 tbsp of ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 small cinnamon stick, 3 green cardamom pods, and 3-4 cloves. Sauté for 30-45 seconds until the spices are fragrant and the cumin seeds begin to splutter.
3. Add 1 medium thinly sliced onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion turns translucent and lightly golden brown.
4. Stir in 1 tbsp ginger-garlic paste and 1-2 slit green chilies (if using). Sauté for another minute until the raw smell of ginger and garlic disappears.
5. Add 1.5 cups of fresh green peas and the drained Basmati rice to the pot. Gently mix everything together for 1-2 minutes, allowing the rice grains to lightly toast and coat with the spices.
6. Pour in 3 cups of water or vegetable broth and add 1.5 tsp of salt. Stir gently once, then bring the mixture to a boil over medium-high heat.
7. Reduce the heat to low, cover the pot tightly with a lid. Cook for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. If using a pressure cooker, cook for 1 whistle on medium-high heat, then let the pressure release naturally.
8. Once cooked, turn off the heat and let the pulao rest, undisturbed, for 5-10 minutes with the lid on. This allows the rice to finish steaming and become fluffier. Gently fluff the pulao with a fork, garnish with 2 tbsp of fresh chopped coriander leaves, and serve hot with raita or yogurt.

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