cookalongwithayesha.com 
Hey friends, back again with another yummy edition in my desi cooking.
So today I’m sharing with you all my experience with matar pulao that I made yesterday in dinner. It’s a rice dish, made with love by mothers in India/ Pakistan mostly.
There is something truly magical about this dish, with colourful peas (matar) on top, this flavorful and fiery rice dish is a celebration of spices and nutritious goodness.
Join us for a gastronomic journey into the heart of Matar Pulao, a dish that ideally fuses comfort and flavour.
Ingredients
- Basmati rice
- Fresh green peas (matar)
- Ghee or oil
- Cumin seeds
- Whole spices (bay leaf, cinnamon, cloves)
- Onions
- Ginger-garlic paste
- Green chilies
- Turmeric powder
- Garam masala
- Fresh coriander leaves
- Salt to taste
- 2 tomatoes or tomatoe paste
Cooking method
1) Begin by rinsing the rice until the water becomes clean, then soak the rice for good 20 to 30 min.
2) In a pot , add oil 3-4 tablespoons, start by adding the chopped onions, ginger garlic paste, cumin, bay leaves, cinamon, cloves. Stir fry the onions turns golden brown in colour. Add chopped green chillis
3) Add tomato paste, if not available, then you can grind tomato’s , make a purée and add into the pot.
4) Mix until thick gravy forms,
5) Add the “STAR INGREDIENT” , that’s right it’s GREEN PEAS. Let the peas soak up the flavours.
6) Add water gradually, or you can add chicken stock to give a flavour full kick.
7) Add salt, pepper, red chilli powder, turmeric, according to you taste.
8) drain the soaked rice and add it to the pot. Mix gently to coat the rice with the aromatic base. The rice-to-water ratio is crucial for achieving perfect fluffiness. Too add too much water after that, if you did, the rice might turn too soft or in pakistan we say, turn it into HALWA.
9) Bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let the rice simmer until fully cooked.
10) Garnish with. coriander leaves to add freshness.
11) Fluff the rice with a fork, ensuring each grain is separate and infused with the aromatic spices. Serve the Matar Pulao hot, paired ideally with yogurt or a cooling cucumber raita.. Or in my case with ACHAAR ( Pickles)
Enjoy and happy cooking. Until next time InshaAllah.
