MATAR PULAO RECIPE

Tasty and healthy

Prep time:
18mins

cook time:
15mins

serves:
2

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Gobind bhog rice 1 cup

Gobind bhog rice

Description

Gobindobhog is a short grain, white, aromatic, sticky rice having a sweet buttery flavor rice cul ...

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Peas 1/2 cup

Peas

Description

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Chopped onion 1 medium

Chopped onion

Description

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Ginger Garlic paste 1 tsp

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Green Cardamom 2

Green Cardamom

Description

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Black Cardamom 1

Black Cardamom

Description

Black cardamom is a member of the ...

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Cloves 2

Cloves

Description

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Black pepper 3

Black pepper

Description

Black pepper known as “king ...

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Cinnamon Stick 1 inch

Cinnamon Stick

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Bay leaf 1

Bay leaf

Description

Bay leaf is used for flavouring dishes. Fresh Bay leaves will provide more flavour than the dried ...

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Turmeric Powder 1/4 tsp

Turmeric Powder

Description

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Coriander powder 1 tsp

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Organic Star Anise Whole 1

Organic Star Anise Whole

Description

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Clarified Butter 2 tbsp

Clarified Butter

Description

Clarified butter is basically the translucent golden butterfat left over after the milk solids an ...

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Salt to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Kewra Water 1 tbsp

Kewra Water

Description

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Saffron food color 1/4 tsp

Saffron food color

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Details

Vegetarian

Level : Easy

Cuisine : Bihari

Course : Mains

Ingredients

Ingredients For MATAR PULAO RECIPE

Gobind bhog rice flour 1 cup

Gobind bhog rice

Description

Gobindobhog is a short grain, white, aromatic, sticky rice having a sweet buttery flavor rice cul ...

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peas...) 1/2 cup

Green Peas

Description

Green peas are widely used all over the world. They are considered as vegetable ...

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Chopped onions 1 medium

Onions

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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Ginger garlic paste 1 tsp

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Two Green Cardamom 2

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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One Black Cardamom 1

Black Cardamom

Description

Black cardamom is a member of the ...

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Cloves / Laung (लौंग) 2

Clove

Description

Cloves are generally the dried brown colored flower buds of an evergreen tree native to Indo ...

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Blackpepper 3

Black pepper

Description

Black pepper known as “king ...

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1- inch cinnamon stick 1 inch

Cinnamon

Description

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One bay leaf 1

Bay leaf

Description

Bay leaf is used for flavouring dishes. Fresh Bay leaves will provide more flavour than the dried ...

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Turmeric powder 1/4 tsp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Corriander powder 1 tsp

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Organic Star Anise Whole 1

Star Anise

Description

Star anise is a popular spice obtained from the fruit of an evergreen tree which is native to Sou ...

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Clarified butter / ghee 2 tbsp

Clarified Butter

Description

Clarified butter is basically the translucent golden butterfat left over after the milk solids an ...

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Salt according taste to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Kewra Water 1 tbsp

Kewra Water

Description

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For saffron color... Semolina 1/4 tsp

Saffron

Description

Saffron is a spice derived from the yellow stigma and style of flower saffron crocus. It is one o ...

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Methods

How to make MATAR PULAO RECIPE

1. Heat clarified butter in a pan and deep fry the onion and take off. Now again heat clarified butter / ghee in a pan add ginger garlic paste and saute for few minutes.
2. Add whole garam masala to crackle. Now add matar and and saute for 4 - 5 minutes. Add coriander powder,turmeric powder and mix well.
3. Add rice and salt and two cup of water. Once boiled,simmer the gas and cover it.
4. Kewra water mix into the saffron food color and add it. Garnish with fried onion and coriander leaves and serve hot.