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
Clarified butter2 – 3 tablespoons
Cloves1 teaspoon
Peppercorn1 teaspoon
Royal cumin seeds1 teaspoon 1 teaspoon
Cumin seeds1 teaspoon
Cinnamon sticks2 Sticks
Cardamom2 – 3
Coriander seeds1 teaspoon
Red whole chili5 – 6
Black cardamom1 – 2
Star anise2 – 3
Garlic powder1 teaspoon
Onion, sliced1
Saltto taste
Ginger garlic paste1 teaspoon
Tomatoes, sliced1 – 2
Potatoes, cut into half3 – 2
Green chilies4 – 5
Wateras needed
Bay leaf1 - 2
Peas500 grams
Chicken stock150 grams
Rice, presoaked500 grams
Green chilies5
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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