SIMPLE & EASY PEAS PULAO WITH TIPS & TRICKS | MATAR PULAO RECIPE

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular long-grain rice

Brown rice is more nutritious, while regular rice is often cheaper.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is budget-friendly.

Wash 2 cups of basmati rice until the water runs clear, rinsing 5 or 6 times to remove starch.

Soak the washed rice in water for half an hour.

Drain the soaked rice and spread it out to air dry for 20 to 30 minutes.

Boil some water in a separate pot and add 1/2 cup of frozen peas and 1/2 teaspoon of salt.

Once the water is boiling, drain the peas and add fresh tap water to cool them down.

In a white pan, heat 2 tablespoons of oil on medium heat.

Add 1 broken dry bay leaf, 1 cinnamon stick, 4 cracked green cardamoms, and 3 cloves to the hot oil and stir until fragrant.

Add 2 slit green chilies to the pan and stir briefly.

Add the dried rice to the pan and toast on low heat for about 1 minute without stirring too much.

Heat 3.5 cups of water and add it to the rice in the pan, followed by 1/2 cup of warm milk.

Add 1.5 teaspoons of salt to the water and taste to ensure it is salty enough.

Bring the mixture to a boil on medium to high heat, stirring occasionally.

Add a little sugar (optional) and garam masala powder, along with a pinch of ground mace and nutmeg.

Once the rice has absorbed most of the water, lower the heat to the minimum and cover for 5 minutes without lifting the lid.

After 5 minutes, uncover and add the blanched green peas, ensuring there is still some moisture in the pan.

Cover again for 4 minutes to allow the rice to finish cooking.

After 4 minutes, check the rice and remove the bay leaves and cinnamon stick.

Squeeze a few drops of lemon juice over the rice and add 1 tablespoon of homemade ghee.

Cover the pan and turn off the stove, letting it sit for 10 minutes to fluff up the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary