- Wash rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 20 minutes. Heat ghee in a pan over medium-high heat. When the ghee is hot, add cumin seeds and fry for 3-4 seconds. Lightly crush whole cloves, whole black cardamom, and whole black peppercorns in a mortar and pestle, and add them to the pan. Fry for 3-4 seconds. Add sliced onions and fry until they are golden brown. Drain the rice and add it to the pan, along with green peas, lime juice, salt, bay leaf and 2 cups of water. Cover the pan with a tight-fitting lid and cook the pulao on low heat until all the liquid is absorbed and the rice is tender. It should take 20-25 minutes. Stir the rice gently once during cooking using a fork. Remove pan from heat and let the pulao rest for 5 minutes. Fluff it gently with a fork and serve hot.
Matar pulao
#myrecipe
By Shaalini Shaalu
Mar, 10th
627
Servings
4 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- Rice
- Ghee
- Cardamom
- Cloves
- Pepper
- Cumin
- Bay leaf
- Onion
- Peas
- Salt
- Lemon
