Matar Pulav

Name: Matar Pulav
Cuisine: Indian
Ingredients: 3/4 cup fresh green peas; 1 cup long grained rice (basmati); 3 tbsp ghee; 2 cloves (laung / lavang); 1small stick cinnamon (dalchini); 2 cardamoms; 1 star anise (chakri phool); 1 cup thinly sliced onions; to taste Salt

Ashvini Singh @cook_9198325

Parbhani

Quick and easy but enchanting, the Matar Pulao is a timeless classic of Indian cuisine.

The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish a really mouth-watering one, so good that you can just have it plain without any accompaniments.

Quick and easy but enchanting, the Matar Pulao is a timeless classic of Indian cuisine.

The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish a really mouth-watering one, so good that you can just have it plain without any accompaniments.

Ashvini Singh @cook_9198325

Parbhani

Quick and easy but enchanting, the Matar Pulao is a timeless classic of Indian cuisine.

The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish a really mouth-watering one, so good that you can just have it plain without any accompaniments.

Quick and easy but enchanting, the Matar Pulao is a timeless classic of Indian cuisine.

The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish a really mouth-watering one, so good that you can just have it plain without any accompaniments.

Saved

Ingredients

3/4 cupfresh green peas
1 cuplong grained rice (basmati)
3 tbspghee
2 cloves(laung / lavang)
1small stick cinnamon (dalchini)
2cardamoms
1star anise (chakri phool)
1 cupthinly sliced onions
to tasteSalt

Saved

Steps

1

Soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside.
2

Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes.
3

Add the rice an sauté on a medium flame for 2 minutes.
4

Add the green peas and sauté on a medium flame for 1 minute.
5

Add salt and 1½ cups of hot water, mix well and pressure cook for 2 whistles.
6

Allow the steam to escape before opening the lid.
7

Serve hot.