Delhi Walon Ka Best White Matar Pulao || Matar Pulao Recipe || Matar Pulao Banane Ka Tarika

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is often less expensive.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but more expensive, while vegetable oil is cost-effective.

Heat 1/2 cup cooking oil in a large open pan.

Add 1 medium sliced onion and fry until light golden, not too dark.

Add 2 medium bay leaves, 1-1.5 inch piece of cinnamon, 2 black cardamom pods, 1/2 teaspoon whole black pepper, 1/2 teaspoon cloves, and 1 tablespoon whole cumin seeds; crackle the spices.

Add 1 teaspoon ginger-garlic paste and sauté with the spices.

Add 1/2 cup water and 1 tablespoon salt; mix well.

Add 2 cups green peas and cover to cook for 4-5 minutes until the water dries and peas soften.

Blend 2 medium or 3 small peeled green tomatoes, 1 inch ginger, and 8-9 green chilies with a little water to make a coarse paste.

Add the tomato paste to the peas, along with another 1/2 cup water, and cook for 4-5 minutes on medium flame until the tomatoes are cooked and peas are fully done.

Add 1/2 teaspoon black pepper powder, 1 chicken cube, and 1 tablespoon vinegar; mix well.

Add 1 tablespoon soy sauce and sauté the mixture.

Wash and soak 1/2 kilo basmati rice, then add it to the pan.

Add 5-6 whole green chilies and 2 glasses of water, ensuring the water level is 1 inch above the rice.

Check and adjust salt to taste, adding juice of 1/2 lemon.

Cover and cook on medium-high flame until the water almost dries up, about 4-5 minutes.

Once the water is nearly dry, gently mix the rice and cover to steam on low flame for 8-10 minutes.

Let it rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: