Recipe for Matar Pulao
Matar pulao is a dish made with peas, potatoes and spices. It originated in Kashmir. This dish has been part of Kashmiri cuisine for centuries and has been influenced by Mughal cuisine. The name matar pulao comes from the Hindi words Matar (peas) and Pulau (rice).
One of the most popular dishes in India and Pakistan, matar pulao, is a dish that consists of peas and rice. The peas give the dish an earthy flavour, making it a portion of a perfect food for lunch or dinner.
This recipe for Matar Pulao is perfect for making your meal perfect for lunch or dinner.
- 1- inch cinnamon stick
- 1 black cardamom
- 2 teaspoons salt or to taste
- 1 medium yellow onion sliced in half rings
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 bay leaf
- ⅓ cup oil canola/sunflower/vegetable
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 1 cup peas
- 2 cups rice
- Onions should be cooked in a stockpot over medium-low heat for 12 minutes or until they are a medium golden brown color.
- Stir-fry for 30 seconds after adding the minced ginger and garlic.
- Cardamom, cinnamon stick, bay leaf, black peppercorns, and cumin seeds can all be added whole and fried for one minute.
- Peas are added and quickly fried.
- Bring to a boil the rice, 4 cups of water, and salt.
- Simmer for about 10 minutes while allowing the water to boil out.
- Remove from heat once the water has evaporated. A tightly fitting lid should be wrapped in a cloth and secured to the pot. Rice should steam for 12 minutes after the dial is reset to the lowest position.
- Rice should be taken off the heat, placed in a serving bowl, and fluffed with a fork.