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Matar Pulao Recipe: Pulao is an important part of Indian food. If there is a special occasion, make Pulao.. If guests are coming then make Pulao.. Pulao is the life of every occasion and there is no dearth of people who eat Pulao. Well there are many varieties of Pulao, like Paneer Pulao, Jeera Pulao, Dryfruits Pulao, Shahi Pulao and many more such pulaos which give great taste to food, but today we are telling you the recipe of Matar Pulao. This is a very tasty and easy dish which you can serve to your guests. Can be served in front of. It is the occasion of new year, if there is a party plan in the house, then definitely include Matar Pulao in the dish. It is very light and tasty. Know its recipe.
material
- Green peas: 1.5 cups
- Basmati: 1 cup soaked
- Cashews: 10 to 12
- Green coriander: 1 to 2 tbsp finely chopped
- Ghee: 3 to 4 tbsp
- Ginger: 1 inch piece
- Lemon : 1
- Proof Garam Masala: 15 black peppercorns, large cardamom, 5 cloves, 2 pieces cinnamon
- Green Chillies: 2 finely chopped
- Cumin: 1/2 tsp
- Garam Masala: 1/2 tsp
- Salt: As per taste
How to make Matar Pulao
To make Matar Pulao, first heat the cooker. When the cooker is hot, add ghee or oil to it. When the ghee becomes hot, put cumin seeds in it and reduce the gas, so that the spices do not burn. Now peel the big cardamom and put it along with finely ground spices, black pepper, clove and cinnamon. Add green chillies, cashews and ginger along with it and fry a little. As soon as the cashew turns pink, add peas to the spice and fry the peas for 1 minute while stirring continuously.
Now put soaked rice in it and fry it for one to one and a half minutes. Add water, salt, garam masala and lemon juice according to the rice. Close the cooker and let the pulao cook till one whistle.
Now turn off the gas and let the pulao remain in it till the pressure of the cooker is reduced to half. After opening the cooker, stir the rice gently and cover it for 10 to 15 minutes. After a while, stir the casserole again with light hands. You can serve it in front of guests by garnishing it with coriander. Serve it with coriander chutney, curd, pickle and papad.
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