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Peas (Matar) Pulao

Servings: 3-4
Preparation time: 5 minutes.
Frying time: 13 minutes.
Cooking time: 8-10 minutes.
Total time: 28 minutes.

My earliest memory of this recipe is of my childhood days where my mother paired this Pulao with my favorite ‘chana dal tadka’ and Boondi Raita.

This preparation is packed with bags of flavourful spices combined with fresh peas and onion. Above all the protein in the peas is dairy free, gluten free and a great alternative of the ordinary protein which we are used to consuming through dairy etc.

Believe me you cannot get done with one serving of this and it will keep you wanting more and more!

Ingredients:

Basmati rice: 200 gm
Onion: 50 gm
Fresh peas: 300 gm.
Bay leaf: 1 no.
Cumin seed: half teaspoon.
Sugar: 1 teaspoon
Salt: 1 teaspoon (as per taste)
Hot water: 400 ml
Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
Ginger: 1 inch piece (grated)
Ghee/clarified butter: 3-4 tablespoon

Preparation:

Clean and wash the rice. Keep it aside in a sieve.
Chop onion longitudinally. Keep aside.
Grate ginger, keep aside.

Method:

Heat ghee in a cooker; add Garam masala, allow spluttering for few seconds, add chopped onion and grated ginger; fry it on a high flame for 2-3 minutes or till it gets light brown in colour. Add peas and stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
The moment some of the rice begins to change colour; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure. Put off the flame.
Allow the cooker be cool. After cooling, stir the Pulao lightly with the help of a fork or spoon.
Transfer Pulao in rice plate.
Mouth watering ” Peas Pulao” is ready to be served. Try this with delicious “Boondi ka Raita”.