Matar Pulav is a fresh,flavorful and easy to make rice dish. A few pounded whole spices, green pea pods, Basmati rice and ghee/butter is all one needs. Despite of a number of whole spices used, this pilaf is perfectly mild, the aroma of spices permeating through each spoonful.J
We love savoring this rice with chopped fresh mint and curry for a delectable lunch. J
Serves : 4(as a main dish)
Ingredients Required :
clean and dry basmati rice
fresh green pea pods
⁕ 2 cups long grained rice, preferably Basmati...cleaned, soaked in water for 10 minutes and water drained completely
⁕ 2 cups fresh green pea pods (thawed if frozen)
⁕ 3+1/2 cups of water
⁕ 2 tablespoons ghee/butter/oil (tastes best with ghee)
⁕ 2 medium sized bay leaves (tej patta)
⁕ 2 numbers 1 inch stick cinnamon (dalchini)
⁕ 1 blade mace (javitri)
⁕ 3 cloves (laung)
⁕ 2/3 teaspoon whole black peppercorns (sabut kali mirch)
⁕ 2 black cardamoms, pods extracted and crushed (badi elaichi)
⁕ 2 green cardamoms, pods extracted and crushed (choti elaichi)
⁕ 1 teaspoon cumin seeds (sabut jeera)
⁕ Salt to taste
Process : We have used a pressure cooker to make this pilaf. You may opt for making it in a rice cooker. After frying rice and pea pods in spices, you may transfer the contents into a rice cooker...follow manufacturer's instructions for amount of water and cooking time.
Coarsely pound black peppercorns, cloves, mace and both cardamom pods.
spices whole and pounded
Heat ghee on high, add cumin seeds and allow to crackle.
cumin seeds crackling in ghee
Turn heat to medium, add bay leaves and cinnamon. Stir for a few seconds till aromatic.
added cinnamon and bay leaves
Next, add previously pounded spices and stir.
pounded spices, flavorful pilaf
Turn heat to low. Gently stir in rice and fry for a minute till well coated with ghee and spices.
added rice and stirred
Add pea pods,stir and add water.Season with salt and stir to dissolve.
just before adding water & salt
Close lid and pressure cook on high heat for 2 whistles. Turn off heat. After pressure gets released automatically, remove weight and let the pilaf sit(inside cooker) for 15 minutes….thereafter open lid, add a few drops of ghee and fluff up rice grains with a fork. Serve with fresh chopped mint and your favorite curry.
A From The Blogger’s Keyboard
ü This Pilaf tastes best with aromatic long grained rice and ghee. Ghee can be substituted by butter or odorless oil if needed.
ü Spices, whole or pounded are stirred in ghee to release their aroma and must not burn while doing so.Pounded spices add a delicious flavor in this pilaf.
ü Rice is gently given a stir with spices and ghee before cooking as it helps the grains to hold their shape while cooking and for well distribution of flavors.The right amount of water and correct soaking time result in non-sticky, fully bloomed rice grains.
ü Fluffing up rice with a fork will prevent the cooked grains from getting deformed.Gently fluff up for a perfect pilaf...each rice grain separate from the other.
Happy Cooking & Have A Great Day!!!