Matar Pulao

Name: Matar Pulao
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Oil; 1/2 tsp Cumin seeds; 1 & ½ cups Basmati Or Regular Rice (washed); Salt as per taste; 3 cup Water or as needed; 3 tbsp oil; 1 bay leaf; 3 Lavang; 5 black pepper; 1 black cardamom; 2-3 cinnamon sticks; 1/2 tsp cumin seeds; 1 tbsp ginger-garlic paste; 2 slit green chillies; 1 medium-sized onion finely chopped; 1/2 tsp Koli-Agri masala Or Red Chilli masala; 1/4 tsp garam masala; 1/4 tsp turmeric powder; 1 tsp amchoor powder; 1/2 tsp coriander powder; 1 tbsp Pav bhaji masala; 1 tbsp dry kasuri methi (crushed); 1 small carrot finely chopped; 1 large-sized tomato chopped; Salt as per taste; 1 & ½ cup green peas fresh; 1/4-1/2 cup water (as per needed); few finely chopped coriander leaves for garnishing

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#WS #week1

Green peas contain protein, iron, phosphorus, folate and vitamins A, K and C and are available mostly in the cold season.
It also has a rich green color and a starchy texture that makes it a perfect add-on to any dish like patties, parathas and aromatic pulao.

#WS #week1

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

4 servings

1 tbspOil
1/2 tspCumin seeds
1& ½ cups Basmati Or Regular Rice (washed)
Salt as per taste
3 cupWater or as needed
3 tbspoil
1bay leaf
3Lavang
5black pepper
1black cardamom
2-3cinnamon sticks
1/2 tspcumin seeds
1 tbspginger-garlic paste
2slit green chillies
1medium-sized onion finely chopped
1/2 tspKoli-Agri masala Or Red Chilli masala
1/4 tspgaram masala
1/4 tspturmeric powder
1 tspamchoor powder
1/2 tspcoriander powder
1 tbspPav bhaji masala
1 tbspdry kasuri methi (crushed)
1small carrot finely chopped
1large-sized tomato chopped
Salt as per taste
1& ½ cup green peas fresh
1/4-1/2 cupwater (as per needed)
few finely chopped coriander leaves for garnishing

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Steps

1

Heat 1 tbsp oil in saucepan and add cumin seeds. After the seeds crackle, add the rice and stir-fry for 2 minutes. Add water, salt and bring to a boil. Then turn gas to low flame.
2

Cover and cook about 15 minutes, or until the rice is cooked. Turn off the heat and fluff the rice with a fork.
3

Heat 3 tbsp of oil in a large thick pan. Add bay leaf, cloves, black pepper, black cardamom, cinnamon sticks, ½ tsp cumin seeds and saute for a minute. Add green chillies, chopped onion and ginger-garlic paste. Saute for 2-3 minutes or till onion becomes soft.
4

Add coriander powder, turmeric, red chilli powder, amchur powder, pavbhaji masala, dry kasuri methi and stir well.
5

Add chopped tomato, chopped carrot, salt and saute. Then add green peas and ¼ or ½ cup of water as required and mix well.
6

Cover with a plate and pour little water on plate. Cook till the peas are soft and all the water dries out. This may take 5 to 7 mins. (Stir occasionally).
7

After the green peas are cooked well, add the cooked rice and mix gently without breaking the rice. Taste for salt, spices and add if needed.
8

Finally garnish with chopped coriander leaves. Cover and cook on low flame for 2-3 minutes. Then turn off the gas.
9

Serve the hot Matar Pulao with pickles or papads