Matar Pulao Recipe:

What is Matar Pulao?

Matar Pulao is the combo of Matar in English is known as peas, and chawal means rice. So this dish is specifically a blend of rice and peas.

Matar Pulao is famous in both India and Pakistan; people love to eat Matar Pulao or Matar Chawal because of its delicious taste and easy recipe. In the South Asian region, rice is eaten in different combinations. You see chawal with matar,aloo, mixed vegetables, and chana. All of these cooked rice dishes are eaten with a lot of joy because people like all of them as long as they are made in the desi style. Even to make simple matar pulao.There are different recipes to follow. Some like it in a simpler way, while others like its richer version. The good thing is that you have a lot of varieties. If you are a healthy person who likes to opt for healthy options, make them more suitable for you. With peas, you can add other vegetables to satisfy you’re satisfaction. The matar pulao recipe that we follow in our household is very simple, yet it tastes so yummy that you cannot get enough of it. We, as a whole family, are very fond of matar pulao. Whenever matar pulao/chawal is cooked in our home, we treat it like a huge feast, showing how much we like our plate of simple matar chawal. I am sure everyone in a desi middle class home likes Matar Chawal like we do. This whole dish is complemented by the raita and salad. There are not many steps that you have to keep up with. You can make with the things you find in your kitchen.

Ingredients

1 or 2 cups of oil
1 kg rice
Half kg matar
2 medium sized, chopped onions
2 large tomatoes, sliced
4 whole green chillies (optional)
2 table spoons of cumin seeds
Salt as per your taste
Spice mixture

Description

First of all, take 1/2 cup of oil in a large pan and start heating the oil. After the oil becomes hot, add 2 tablespoons of cumin seeds to the burning oil and mix well. When cumin seeds turn brown in appearance, add chopped onions and cook until they get brownish. When the onions get crispy and brown, you can add sliced tomatoes and green chilies with a salt and spice mixture as per your taste (turmeric, dried coriander, and red chili powder) in them. I prefer personally with 2 tablespoon of red chili with half tablespoon of turmeric with one full spoon of dried coriander. As for salt 1/2 is enough for 1 kg rice but for that there is no hard core rule. You can add according to your taste. After mixing everything well, oil starts to separate from the mixture. That's when your masala is ready. Now you can add peas to it and cook for 10 minutes. Now add water double the rice quantity. During the time period of 5 to 10 minutes, water starts to boil. When the water starts bubbling, it's time to put your basmati rice (soaked and washed half an hour before) into the water. Wait until all the water is absorbed into the rice. It is important to remember to cover the pot with a tight-fitting lid when the rice is cooked and no water is remained in rice. This will help to ensure that the rice cooks evenly and absorbs all of the water. It is necessary to make your chawal fluffy and prevent clumping.