मटर पुलाव-हरी मटर व खड़े मसालों के साथ-खुशबूदार खिला-खिला खास स्वाद-लंच या डिनर-Perfect Matar Pulao

Ingredients

• 1 cup Basmati Rice (washed 3 times and soaked 20‑30 minutes)
• 300 g Green Peas (fresh or frozen, shelled)
• 2 medium Potatoes (peeled and cut into medium cubes (about 200 g))
• 1 medium Tomato (diced)
• 2 pieces Green Chilies (whole, optional for heat)
• 1 tsp Ginger (julienned)
• 2 tbsp Vegetable Oil (any neutral oil)
• 1 tbsp Ghee (clarified butter for aroma)
• ½ tsp Cumin Seeds
• 1 tbsp Whole Spices Mix (2 bay leaves, 1 small cinnamon stick, 1 clove, 4 cardamom pods (2 small, 2 large), 8 black peppercorns, 1 large cardamom seed)
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives color)
• ½ tsp Red Chili Powder (optional for extra heat)
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 cups Water (for cooking rice)

Instructions

1. Wash and Soak Rice

   Rinse the basmati rice 3‑4 times in a fine mesh sieve until the water runs clear. Transfer to a bowl, add enough water to cover, and let soak for 20‑30 minutes.

   Time: PT10M

2. Prepare Vegetables

   Peel and cube the potatoes, dice the tomato, julienne the ginger, and keep the green chilies whole. If using fresh peas, shell them; if frozen, no need to thaw.

   Time: PT10M

3. Heat Oil and Ghee, Add Whole Spices

   In the skillet, heat 2 tbsp oil and 1 tbsp ghee over medium flame. Add cumin seeds, bay leaves, cinnamon, clove, cardamom pods, peppercorns, and the large cardamom seed. Sauté until fragrant (about 1‑2 minutes).

   Time: PT2M

   Temperature: Medium flame

4. Add Potatoes and Cook Partially

   Add the cubed potatoes to the spiced oil, stir to coat. Cover the skillet, reduce to low flame, and cook for 5 minutes.

   Time: PT5M

   Temperature: Low flame

5. Add Remaining Vegetables and Ground Spices

   Uncover, add diced tomato, peas, green chilies, turmeric, Kashmiri red chili powder, optional extra red chili, and coriander powder. Stir and sauté for 2 minutes until tomatoes soften.

   Time: PT2M

   Temperature: Medium flame

6. Add Soaked Rice and Water

   Drain the soaked rice and add it to the skillet. Pour in 2 cups water, add salt, and give a gentle stir. Cover tightly and turn the flame to high for 4‑5 minutes to bring to a boil.

   Time: PT5M

   Temperature: High flame

7. Simmer and Flavor

   Reduce flame to low, gently fluff the rice, then add lemon juice and the julienned ginger. Cook for another 3‑4 minutes, allowing the flavors to meld.

   Time: PT4M

   Temperature: Low flame

8. Rest the Pulao

   Turn off the heat, keep the lid on, and let the pulao rest undisturbed for 10 minutes. This allows any remaining moisture to be absorbed and prevents the grains from breaking.

   Time: PT10M

9. Finish and Serve

   Remove the lid, discard the whole spices (bay leaf, cinnamon, cardamom, etc.), gently fluff the rice with a spatula, and serve hot with raita or papad.

   Time: PT2M

Nutrition Facts

Calories

135

Protein

3 g

Carbohydrates

28 g

Fat

4 g

Fiber

3 g

Ingredient Substitutions

• Instead of Basmati Rice: long grain rice
• Instead of Green Peas: frozen peas
• Instead of Potatoes: sweet potatoes
• Instead of Ghee: extra‑virgin olive oil
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use half amount)
• Instead of Lemon Juice: lime juice

Equipment Needed

• Large Skillet or Kadhai
• Fine Mesh Sieve
• Cutting Board
• Knife
• Measuring Spoons
• Lid for Skillet
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Soaking the rice for 20‑30 minutes
• Covering potatoes and cooking on low flame for 5 minutes
• Adding drained rice without stirring after water is added
• Resting the cooked pulao for 10 minutes with the lid on

Chef Tips from the Video

• Using a mix of oil and ghee gives both flavor and a higher smoke point
• Add lemon juice at the end to keep the rice grains glossy and separate
• For extra aroma, lightly toast the whole spices before adding oil

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Not recommended; rice may become dry when reheated

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Soak the rice a few hours ahead or overnight for even better texture
• Pre‑dice potatoes, tomato, and ginger and store in the fridge for up to 24 hours
• The pulao reheats well in a microwave or on a low flame with a splash of water

Frequently Asked Questions