Peas Pulao / Matar Pulao

Ingredients
Basmati rice - 1 cup
Onion - 3/4 cup
Green chillies - 2 slit
Ginger garlic paste -1 tsp
Green peas (fresh or frozen)-1 cup
Fresh mint leaves - fistful
Coriander leaves - fistful
Salt as required

For the seasoning
Oil - 1 1/2 tbsp (or oil + ghee)
Cloves -2
Cardamom -1
Cinnamon -2 inch piece

Preparation
Soak basmati rice for 20 minutes. Drain the water completely and keep it aside. You can do this with ordinary rice also but using basmati rice gives added flavor
Chop onions finely and slit green chilli
Heat oil in a pan/kadai and add the Cloves, Cardamom and Cinnamon. Saute for a few seconds, then add chopped onions, slit green chilli and saute until onions turn light brown
Add ginger garlic paste and saute for a few more minutes

Add peas, chopped coriander leaves and mint leaves
Add rice and saute until the water (if any) evaporates

Add 1 3/4 cup of hot water, salt needed (approximately 2 tsp salt) and bring it to boil

Method -1
Transfer it to another container and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, fluff the rice with a fork gently and serve hot.

Method 2
If you are preparing directly in the pan, after adding water to the rice, wait for it to boil, then close the pan without weight. Keep it in medium flame. Once the rice is half cooked, stir the contents and close it with the weight. Keep it in very low flame for 5 minutes and switch off the flame. Open only after the pressure subsides.


Serve hot with onion pachadi or any side dish of your choice. Paneer butter masala and potato gravy also goes very well as a side dish for peas pulao.

* Recipe from this site