Mattar Pulao Recipe

If you have no time to cook something interesting in dinner or lunch, then try this easy-to-make pulao recipe, which is super-delicious and can be made in a jiffy. This pulao recipe will be ready in half an hour and is an apt dish for those who are living alone. Mattar Pulao is a must have during the winters as peas come in abundance. This aromatic pulao recipe is cooked with basmati rice, peas, ghee, onion, lemon juice and a melange of whole and ground spices. The whole spices add aroma to this rice recipe and makes mattar pulao more scrumptious. Prepare this delicious main dish recipe for your family and friends on occasions like kitty party, potluck and game night. You can serve mattar pulao with papad and pickle along with curd. However, if you are someone who cannot enjoy rice like this then you can have mattar pulao with a dal of your choice like – makhani dal and rajma. This sweet mattar pulao recipe is a perfect wholesome meal when guests arrive on a short notice and you cannot think of more options! Try this easy recipe at home and enjoy with your loved ones!


How to make Mattar Pulao

  • Step 1

    To prepare this delicious rice recipe, put black peppercorns, black cardamoms, cinnamon sticks, bay leaves along with 6 green cardamoms and 5 cloves in a mortar. Pound with pestle to break spices, fold in a muslin cloth and secure with enough string for it to hang over the rim of a pan.

  • Step 2

    Take rice and wash it in running water, drain water and transfer to a separate pan. Add the muslin cloth with spices in it and reserve for 30 minutes.

  • Step 3

    Drain at the time of cooking and reserve the bouquet garni for later use. Pour 3 litres of water in a deep-bottomed pan and add the reserved bouquet garni with salt.

  • Step 4

    Stir well, pour lemon juice in the pan and bring it to a boil over medium heat until almost cooked. When cooked, drain water and transfer the bouquet garni to a separate pan.

  • Step 5

    Sprinkle kewra water along with cardamom and mace powder. Cover with a lid and keep aside for 10 minutes. Meanwhile, heat ghee in a frying pan.

  • Step 6

    Then add onions, saute over a medium heat until onions are translucent and glossy. Add the ginger and garlic pastes, stir-fry until onions are light golden.

  • Step 7

    Then add green peas and sprinkle salt, stir-fry for a minute, remove and transfer to the pan with rice. Now sprinkle saffron and mix gently.

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