Recipe for Matar Pulav

Name: Recipe for Matar Pulav
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 tbsp Ghee; 1 tbsp Oil; 2 Bay Leaves; 3-4 Cloves; 1 Star Anise; 2 Black Cardamoms; 1 tsp Cumin Seeds; 2 medium-sized Onions; finely chopped; 1 tbsp finely chopped Ginger; 1 tbsp finely chopped Garlic; 1 tbsp finely chopped green chillies; 2 tbsp finely chopped fresh coriander leaves; 2 tbsp finely chopped mint leaves; ½ cup Frozen Green Peas; 2 cups Basmati Rice; washed and soaked for 30 minutes; Salt, to taste; 5 cups Hot Water

In India, rice is eaten in many ways. Steamed rice is usually accompanied by dals or veg/non-veg curries, whereas pulavs, biryanis and other rice mixes are dishes that don’t need anything to pair with them. I have already shared the recipes for Chicken Biryani and Mushroom Biryani. Also, I recently shared the recipes for Mint Coriander Pulav, Tamarind Rice and Tomato Rice. All these rice dishes have one thing in common. They are combined with all the required spices and vegetables/meat, so they are complete in themselves, which means that they don’t necessarily mean another vegetable or meat dish to make them complete. However, often these dishes are paired with raitas ( yoghurt mixed with vegetables/fruits/ etc.).

Matar Pulav is a similar recipe, combining Basmati rice and green peas with aromatic spices. Let’s check out the recipe in detail.

Ingredients needed for Matar Pulav:

1 tbsp Ghee
1 tbsp Oil
2 Bay Leaves
3-4 Cloves
1 Star Anise
2 Black Cardamoms
1 tsp Cumin Seeds
2 medium-sized Onions; finely chopped
1 tbsp finely chopped Ginger
1 tbsp finely chopped Garlic
1 tbsp finely chopped green chillies
2 tbsp finely chopped fresh coriander leaves
2 tbsp finely chopped mint leaves
2 cups Basmati Rice; washed and soaked in water for 30 minutes
5 cups Hot Water
Salt; to taste
½ cup Frozen Green Peas

Method to make Matar Pulav:

Add oil and ghee to a cooking pot. When it heats, add bay leaves, cloves, cardamom and star anise. Fry on low heat for 15 seconds.
Add cumin seeds. Fry them for about 10 seconds.
Add chopped onion, ginger, garlic and chillies.
Keep the heat on medium and fry them till the onions turn brown. This step is very important. Don’t fry on high heat else,it can burn. And don’t stop frying early. On low to medium heat, all the ingredients need to fried for about 15 minutes.
Now add chopped coriander and mint leaves. On low heat, fry them also for about 3 minutes.
Add hot water. Bring it to a boil.
Add the soaked rice and peas and salt. Mix.
On medium heat, covered with a lid, cook till all the water evaporates.
Turn off the heat. Leave it covered for about 10 minutes. Then serve.

Lovely, fragrant and flavourful Matar Pulav is ready. When I made it the last time, I served it with Egg curry and Boondi Raita.

Check out other recipes from my kitchen here.

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