Matar Pulao Recipe | Green Peas Pulao Recipe | Matar Rice | Green Peas Pulav

Ingredients

• 2 tbsp ghee
• 2 tbsp oil
• 2 tbsp cashew
• 200 grams paneer, cubed
• 1 tsp cumin
• 1 inch cinnamon
• ½ tsp cloves
• 3 pods cardamom
• 1 black cardamom
• 2 tbsp kasuri methi, crushed
• 1 onion, sliced
• 2 chilli, finely chopped
• 1 tsp ginger garlic paste
• ½ carrot, chopped
• ¾ cup peas
• ½ tsp chilli powder
• ½ tsp garam masala
• 1 tsp salt
• 2 cup water
• 1 cup basmati rice, soaked
• 3 chilli, slit
• 2 tbsp lemon juice

Steps

1. Put 2 tbsp ghee and 2 tbsp oil in the pressure cooker to heat, then roast 2 tbsp cashew in them over a low to medium flame.
2. Continue roasting the cashews to golden brown, then set them aside.
3. Use the oil still in the cooker to fry 200 grams paneer over a medium flame.
4. Once the paneer is lightly golden brown from roasting, set it aside too.
5. Put 1 tsp cumin, 1 inch cinnamon, ½ tsp cloves, 3 pods cardamom, 1 black cardamom and 2 tbsp kasuri methi into the cooker.
6. Keep roasting the spices until they give off their aroma.
7. Sauté 1 onion, 2 chilli and 1 tsp ginger garlic paste thoroughly in the cooker.
8. Mix in ½ carrot, ¾ cup peas, ½ tsp chilli powder, ½ tsp garam masala and 1 tsp salt.
9. Cook the mixture by sautéing for 2 minutes, or until the spices give off their aroma.
10. Add 2 cup water and bring the contents to the boil.
11. When the water is boiling, put in 1 cup basmati rice together with the fried cashews and paneer.
12. Mix in the 3 chilli and 2 tbsp lemon juice thoroughly.
13. Cover the cooker and pressure-cook over a medium flame for 2 whistles.
14. Wait until the pressure has settled, then open the cooker and fluff the rice gently.
15. Move the pulao into a large vessel and leave it to cool for some time, preventing the rice at the cooker's bottom from overcooking.
16. Enjoy the finished Matar Pulao alongside raita.