Matar Pulav Recipe | Easy cooking

Matar Pulav recipe is filling, flavourful and one-pot recipe that is nutritious as well as takes care of your cravings. Easy, quick to make, this recipe is perfect for Winter. If you don’t know what to make on a lazy Sunday brunch, go for Matar Pulav and Raita. It’s comforting and doesn’t take that much time.

Matar pulav is a wholesome recipe which is loved by kids too. Looks colorful and beautiful. A perfect recipe for beginners in cooking like me. I have made this pulav in a lid kadhai. You can make it in a pressure cooker too.

Pulav is made in almost all Indian households. There are so many varieties of Pulav recipes. Try Gatte ke Pulav, Capsicum Pulav, Mix veg pulav and what not. Comment below which is your favorite Pulav recipe and which one you want to read next. In my household, we all love having Pulav with either raita or kadhi.

It’s comforting, it’s delicious and it’s finger-licking good. The secret behind every Pulav recipe lies behind the rice we are choosing. I always make Pulav with Basmati rice and the rice should be soaked enough for 30 minutes.

Another important aspect which should be considered while making Pulav is that it should be cooked in desi ghee. The aroma of whole spices cooked in ghee is altogether different and takes the dish to the next level.

Have this with Pyaaz Tamatar Raita | Summer Special., Boondi Raita | How to make instant Boondi raita at home., Capsicum Raita 

Love this recipe by Veg Recipes of India. Here’s the link  

Let’s get started.

Print Recipe

Matar Pulav - Winter Recipe.

A one pot meal to satisfy your hunger cravings. Perfect for a Sunday Brunch to have it with raita or curd.

Course

main course, one pot meal

Cuisine

indian

Keyword

Easy cooking, Indian Vegetarian recipe

Prep Time

5 minutes

Cook Time

15 minutes

Servings

People

Ingredients

• 1 Cup/Katori basmati rice Wash and soak for atleast 45 minutes.
• 1/2 Katori Peas/Matar
• 2 teaspoon Oil
• 1 number Bay leaf
• 1/2 teaspoon cumin seed
• 2-3 number Cloves/Laung
• 1-2 number Green Chillies Finely chopped
• 1/4 teaspoon Haldi
• 1/2 teaspoon Red chilli Powder
• 1/2 teaspoon Garam Masala Powder
• Salt to taste
• water as required

Course main course, one pot meal Cuisine indian Keyword Easy cooking, Indian Vegetarian recipe Prep Time 5 minutes Cook Time 15 minutes Servings People Ingredients 1 Cup/Katori basmati rice Wash and soak for atleast 45 minutes. 1/2 Katori Peas/Matar 2 teaspoon Oil 1 number Bay leaf 1/2 teaspoon cumin seed 2-3 number Cloves/Laung 1-2 number Green Chillies Finely chopped 1/4 teaspoon Haldi 1/2 teaspoon Red chilli Powder 1/2 teaspoon Garam Masala Powder Salt to taste water as required

Instructions

1. Heat oil in a kadhai. I have taken one with the lid. You can use any.
2. Once the oil is heated, add cumin seeds, chopped green chillies, bay leaf and cloves. Sauté for a while.
3. Now add peas and cook them for 1-2 minutes. Let it cook in oil for a bit.
4. Next we will add soaked basmati rice. Drain the water and add the basmati rice. Stir it gently and mix it well with the peas.
5. Make sure to stir it gently otherwise rice will break. Now add the masalas. Add haldi, lal mirch, garam masala and salt.
6. Add 2 katori water and close the lid.
7. Cook the rice on low flame for 10 minutes. In between check once.
8. Once the rice is properly cooked, toss it with a fork and be a gentle. We don't want to break the rice and want it to be fluffy.
9. Sprinkle chopped coriander leaves and serve hot with raita or curd.

   

Recipe Notes

It's important to soak rice in water for at least 30-45 minutes.

Toss it gently and don't touch it again and again with a spoon. It will break the rice.

Adjust the spices according to your taste and preference.

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