Matar Pulao
Matar Pulao is a scrumptious dish made with stock, peas and rice. This dish is easy to make and is beloved for its distinct flavor. Matar pulao can be served for dinner or lunch alongside kachumber salad and raita.
- Medium
- 6 person(s)
- 25 Min
- 7 Likes
Ingredients
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- Clarified butter2 – 3 tablespoons
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- Cloves1 teaspoon
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- Peppercorn1 teaspoon
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- Royal cumin seeds1 teaspoon 1 teaspoon
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- Cumin seeds1 teaspoon
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- Cinnamon sticks2 Sticks
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- Cardamom2 – 3
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- Coriander seeds1 teaspoon
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- Red whole chili5 – 6
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- Black cardamom1 – 2
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- Star anise2 – 3
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- Garlic powder1 teaspoon
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- Onion, sliced1
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- Saltto taste
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- Ginger garlic paste1 teaspoon
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- Tomatoes, sliced1 – 2
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- Potatoes, cut into half3 – 2
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- Green chilies4 – 5
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- Wateras needed
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- Bay leaf1 - 2
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- Peas500 grams
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- Chicken stock150 grams
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- Rice, presoaked500 grams
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- Green chilies5
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- Food coloring1 teaspoon
Preparation
- In a pot heat clarified butter then add cloves, peppercorn, royal cumin seeds, cumin seeds, cinnamon sticks saute until crackle.
- Now add cardamom, whole red chili, star anise, garlic powder and stir for about 2 minutes.
- Add sliced onions, salt, ginger garlic and mix.
- Then add sliced tomatoes, mix.
- Add potatoes and mix well. Then toss in the green chilies and stir.
- Add water and bay leaf, stir again.
- Then add peas, stir and pour in the chicken stock, stir and cover the lid and steam cook for 10 - 15 minutes.
- Add in the pre-soaked rice and mix well
- Add water, green chilies, stir and bring to a boil cook on high flame until three-forth water is evaporated.
- Garnish with fresh coriander, cover the lid and cook on low flame for 6- 8 minutes.
- Gently stir in the cooked rice, add the food color, cover the lid and cook on low flame for another 5 - 10 minutes and then serve with raita.
- Enjoy! Please give us your feedback in the comments below.
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