Peas pulao recipe
Peas pulao recipe or matar pulao is one of the most admirable one pot dish which I love since childhood. It’s really simple and easy to make when you have less time for preparing whole meal. I have been making this peas with rice recipe for ages. It comes out absolutely perfect every time. I have been getting question about how to make perfect rice or pulao. So I thought why not to share this recipe with my readers.
Today I am presenting this absolutely delicious peas pulao recipe with all tips and tricks so that you don’t get that mushy rice ever again.
Few things you must know if you are a rice lover or a regular consumer.
How the rice cooks – The main component of rice cooking is that grains absorb water and when heat is provided grains starts expanding. More water is absorbed, quicker is the expansion. That is why soaking rice fastens the cooking .
Why rice turns out sticky and glutinous – Type of starch present in rice determines how the rice will turn out for you.
There are two type of starch in rice –
- Amylose – responsible for fluffy and separate rice. Present in basmati and long grain rice.
- Amylopectin – responsible for sticky and glutinous rice. Present in medium grain short grain Rice
That’s why pulao and biryani recipes calls for Basmati long grain rice.
Why rice is rinsed – Rinsing not only cleans the rice but also removes a layer of starch so rice will be less sticky.
Why to soak rice– Soaking ensures that rice has absorbed more water and will cook quick.
Why to air dry rice – Rice becomes soft during soaking. Air drying help the rice to firm up little. So cooked rice won’t break.
Coming to this recipe
“Saute the rice and vegetables in oil or ghee, then add water in the 1: 1½ ratio then bring to a boil, reduce heat, cover, and simmer for 17-18 minutes. Remove pan from heat and let stand to steam 10 minutes longer.” That’s it.
But the trick lies in water ratio and amount of heat provided. Follow the peas pulao recipe as it is mentioned you will get perfect pulao.
Recipe card – Peas pulao
- 1 Cup basmati rice
- 2 tablespoon ghee or butter
- 1 Teaspoon cumin seeds
- 2 Bay leaves
- 1 whole big black cardamom
- 3-4 small green cardamom
- 1 Aniseed
- 2 Cloves
- ½ Teaspoon shredded ginger
- 1 Cups shelled peas or frozen
- Salt to taste
- A few mint leaves crushed
- 1.5 Cup of Water
- 10- 12 Cashews for garnishing
Soak 1 cup basmati rice for atleast 30 minutes.
Meanwhile thaw green peas if you are using frozen variety.
After 30 minutes drain the water and let the rice air dry for 10 minutes.
Place a pressure cooker on medium heat, heat the ghee.
Roast the cashews till it get's brown colour.
Take it out and keep it aside.
In the same pan add the cumin seeds.
Add the all the whole spices like bay leaves, black cardamom, green cardamom, aniseed, cloves.
Saute for 10 seconds on low heat. Add shredded ginger.
When the ginger browns a little, add peas and saute for a 1 minute.
Add rice, salt, mint leaves and water.
Stir everything well once else rice will break.
Bring it to a boil. Cover the lid
Lower the flame to minimum. and let it cook for 15 - 17 minutes.
Switch off the flame.
Let it rest for 10 minutes. Don't open lid before the recommended resting time.
After 10 to 15 minutes remove the lid and gently fluff the rice with fork.