Cooking Instructions
- 1
Heat oil in a pot.add zeera, kali mirch, darchini in oil.let it pop.then add onion slices & fry to translucent.
- 2
Add peeled matar in oil.fry for 2-3 minutes.add ginger garlic paste, haldi,salt, fry all together on medium heat till matar is fried in masala & haldi raw smell also ends. Add 1 cup water.let the matar (peas) cook on medium heat till tender.
- 3
Wash & soak rice in water. (i hv soaked rice for 15 min, it depends on type of rice). When matar are tender add rice in pot.add 2 cup water in pot, let rice cook over medium heat till rice absorbs water & drying up.
- 4
As the water is absorbing, matar comes up on surface.check rice texture at this time as well.if needed add little water more (i hv used only 2 cup water).when all water is dried up.cover the pot, put on dam at medium heat for 5 minutes then lowers the flame to low.serve hot matar chawal with raita,chutney,salad & enjoy with Cookpad.
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