Mattar Pulao Recipe: The Ultimate Rice Delicacy

Total Time: 30 m

Preparation Time: 10 m

Calories: 602

Servings: 4

Ingredients for Mattar Pulao:

Basmati rice - 400 gm

Kewra - two tbsp

Clove - 10 

Green cardamom - 12 

Cinnamon stick - 2 pieces

Peas - 250 gm 

Onion - 150 gm 

Garlic paste - 20 gm 

Saffron - 1/4 tsp

Lemon juice - one tbsp

Mace powder - one pinch

Peppercorns - 18 

Black cardamom - three 

Bay leaf - 2 leaves 

Ghee - 6 tbsp 

Ginger paste - 20 gm 

salt as per requirement

How to prepare Mattar Pulao:

Step 1) To make this tasty rice dish, place black peppercorns, cinnamon sticks, black cardamoms, bay leaves along with six green cardamoms & five cloves into a mortar. Pound with a pestle for breaking spices, fold into a muslin cloth & have with sufficient string for it for hanging over the rim of the vessel.

Step 2) Have rice & clean it into the running water, drain the water & place it into a different vessel. Have the muslin cloth along with the masalas into it & reserve for thirty mins.

Step 3) Drain at the cooking time & reserve the bouquet garni for further use. Pour three liters of the water into a deep-bottom pan & have the reserved bouquet garni along with salt.

Step 4) Stir it properly, pour the lemon juice into the vessel & bring it for boiling on moderate heat till almost cooked. Once cooked, drain the water and place the bouquet garni into any different pan.

Step 5) Sprinkle the kewra water with mace and cardamom powder. Close with a lid & put aside for around ten mins. Meantime, heat ghee into a frying vessel.

Step 6) Now have onions, saute it over moderate heat till onions get glossy and translucent. Have the garlic and ginger pastes, stir-fry till the onions are slightly golden.

Step 7) Now have green peas & then sprinkle salt, stir-fry for one minute, remove & then place it to the vessel with rice. Next, sprinkle the saffron & mix softly.