Matar pulao (green peas pulao) was a staple in our home growing up. My father's favorite, he would insist on an equal amount of rice and peas for that perfect flavor. Each family has its own recipe. This one using preboiled rice works perfectly with leftover rice.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 25 minutesminutes
Ingredients
1cupboiled rice
1/2cupparboiled green peas
2tbspvegetable oil
1medium onion
1tspginger garlic paste
1tspcumin seeds
1bay leaf (tej patta)
5green cardamom
2black cardamom
1″piece of cinnamon
6cloves
10peppercorns
1star anise
1piece of mace
Salt to taste
Coriander for garnish
Instructions
Heat oil in a pan.
Add in the cumin seeds, bay leaf, cardamoms, cinnamon, cloves, peppercorns, star anise, and mace. Saute for a minute until they begin to pop.
Add in the sliced onion and ginger garlic paste and cook until translucent.
Add in the green peas. Saute for a minute.
Add the rice and salt to taste. Mix well.
Garnish it with chopped coriander and serve hot.
Notes
If you are using frozen peas, parboil them before cooking the rice.
Make sure to add salt to the rice when you boil it.