Yummy and fragrant matar Pulao also referred to as pea pulao is prepared with aromatic spices, peas and Basmati Rice. This fragrant pulao is an excellent accompaniment to any Indian meal. I prefer peas to be of a right texture not too mushy so without thawing I added frozen peas directly to the pan. If using fresh peas then boil them in the same pan for 3-4 minutes before adding rice.
Peas is the least liked vegetable among my kids.There is a funny sight that I enjoy every time I serve pea pulao. With my back turned, the older one takes out all the peas and assembles them in the corner of his plate and the younger one fills in for his brother and eats up all his peas. Thinking that mom is unaware of their act they come up to me with clean plates and say – ALL DONE!!
Coming back to the recipe, 1 tablespoon garam masla is added to the pulao but you can always improvise the dish by cutting down on the garam masala quantity and substituting it with half and half – half of Garam masala and half of red chili powder. Peas and rice compliment each other perfectly without overpowering the dish. Above all the spice combination creates a wonderful aroma and a subtle delightful flavor.
- 1 tablespoon Oil
- ¼ teaspoon Jeera (cumin seeds)
- 3 pieces of Cloves
- 2 pieces of Bay leaves
- 1 small Onion
- 1 cup Frozen Peas
- 1 cup Basmati Rice
- ½ tablespoon Garam Masala Powder
- 1 teaspoon Kastoori methi/ dried fenugreek leaves
- 1-2 piece of Whole red Chilies
- 1/2 teaspoon Coriander powder (sukha dhaniya)
- Salt to taste
- 2 cups Water
- Assemble: all the ingredients.
- Pound fresh coriander seeds.
- Heat oil in a pan, add bay leaves, cloves, cumin seeds, whole red chilies and chopped onions. Saute until onions become translucent. Add peas and saute for another 2 minutes.
- Stir in all the spices and 2 cups of water.
- Wash rice under water to clean of all the dirt and get rid of some of the starch.
- Bring water to a boil, add washed rice to the pan and cook open till rice rises to the surface and water has reduced to 1/4 the quantity.
- Cover the pan with a lid and cook for another 2-3 minutes. I prefer DUM cooking so I cover my rice pan with a cloth and lid to trap the steam inside and the steam pressure cooks the rice.
- After 2-3 minutes turn off the gas and let the rice sit covered for another minute.
- Serve hot with chutney, achar or curd.