In Pakistan, rice is eaten regularly by most households, and we have several variations of the same type of recipes. Pulao is one these dishes and it incredibly versatile. You can make pulao using any type of meat, yes, but you can even make it using some vegetables and lentils, the most common of which are potatoes, peas and grams. The favourite vegetarian Pulao in my household is Matar pulao; I hope you will enjoy it as much as my family does. If you want to try other rice dishes look here.

Ingredients

  • Rice: 1 Kg
  • Green peas 1 Kg (peel and use the seeds)
  • Cooking oil or ghee 2/3 Cup
  • Onions medium size 2 finally chopped
  • 1 medium size tomato chopped
  • Cinnamon 1 inch sticks
  • Cardamom black 1
  • Black cloves 5
  • Black pepper whole 9
  • Bay leaf 1
  • Ginger garlic paste 1 table spoon each
  • Salt 3 ½ teaspoons
  • Chili powder 1 teaspoon
  • Water 2 liters

Procedure:

  1. Wash rice and soak them in water
  2. Take an open mouthed cooking pot and put it on medium flame. Add ghee or oil and chopped onions;
  3. Keep stirring until the onions are evenly browned;
  4. Now add chopped tomato and ginger and onion paste and stir for 15 seconds;
  5. Add 100 ml water and also add cardamom, cinnamon, bay leaf, cloves, and black pepper, salt and red chili powder;
  6. After two minutes add green peas and sauté for one and a half minutes;
  7. Put two liters of water and put it on a high flame;
  8. When the water is boiling put rice and stir so that everything mixes with rice;
  9. Cook for 7 minutes, now the rice should have dried;
  10. Now cover the pot with a lid and put it on the lowest possible flame for 5 minutes;
  11. Close the fire after five minutes and keep it closed for 10 minutes;

Pulao is ready; serve with salad and yogurt.

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Matar Pulao Recipe Card