Matar Pulao Recipe
Simple aromatic basmati rice cooked with green peas and whole spices.
Ingredients for Matar Pulao
- 3 cups basmati rice
- 1.5 cups green peas
- 1 onion
- 1 tsp cumin
- Whole garam masala
- 5 cups water or stock
- Salt and oil
How to Make Matar Pulao
- Brown sliced onion in oil.
- Add cumin, whole spices and peas.
- Add soaked rice and water or stock.
- Cook until liquid is absorbed.
- Steam on low heat for 10 minutes.
Helpful Notes for Matar Pulao
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Matar Pulao easier to cook and helps every stage finish at the right time.
For rice dishes, rinse the grains until the water is nearly clear and soak only when the recipe asks for it. Measure the cooking liquid carefully, keep the lid closed during steaming, and fluff gently after resting so the grains stay separate.
Cool leftover rice promptly, refrigerate it in a covered container, and reheat only the portion you need until piping hot. Add a small splash of water before reheating if the rice looks dry.
Matar Pulao Cooking Tips
- Rinse the rice until the water is nearly clear so the cooked grains stay separate.
- Measure the cooking liquid carefully and keep the lid closed while the rice steams.
- Rest the finished dish briefly, then fluff it gently instead of stirring hard.
Questions About Matar Pulao
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.