Moth Matar Pulav

Padmini

A fragrant rice recipe in which basmati rice is combined with green peas and moth beans. It is flavourful, nutritious and a complete meal.

Prep Time 5

Cook Time 27

Course Main Course

Cuisine Indian

Servings 4 People

1 Cup Raw Moth Beans
2 Cups Basmati Rice
⅓ Cup Frozen Green Peas
3 tbsp Ghee
1 tbsp Grated Ginger
½ tsp Turmeric Powder
8-10 Cashews
2 Bay Leaves
3-4 Cloves
2-3 Green Cardamom
1 Small Stick Cinnamon
1 Big Onion- Thinly Sliced
2 Green Chillies; slit
Salt; to taste
4½ Cups Water for cooking the pulav + About 2 cups for cooking the moth beans + Additional amount for washing and soaking
Fresh Coriander leaves for garnishing

Wash the moth beans thoroughly and soak them overnight.
After overnight soaking, they will swell. Now, wash them again. Cook them in 2 cups of water and about ⅓ tsp salt in a saucepan till they are 90% done.
Once done, strain out the excess water and keep them aside.
Wash the basmati rice thoroughly to remove all the starch. You can ensure that by washing it till the water runs clear.
Strain out the water. Add 1 tbsp ghee, turmeric powder and ginger paste. Mix well and leave it for about 30 minutes.
After 30 minutes, heat 2 tbsp ghee in a pan.
Fry the cashews on medium heat till they change their colour. Then, keep them aside.
In the leftover ghee, fry cardamom, bay leaves, cinnamon sticks and cloves on medium heat for a few seconds.
Add cumin seeds and onion slices. Fry them on medium heat till the onion changes its colour.
Add peas and fry them for about 30 seconds.
Now add the rice and salt. On medium heat, fry till the grains turn translucent.
Now add the moth beans. Mix well.
Add 4½ Cups of boiling hot water. Add green chillies. Mix well.
Cover with a lid and cook on medium heat. Turn off the heat when you see no more water. Remove from heat. Let it stay covered for about 10 minutes.
Then open the lid, and garnish with fresh coriander leaves and fried cashews before serving.

Keyword Matar Pulav, Moth bean pulav, Moth Matar Pulav, Pulav recipe