Indian Cooking Tips: How To Make Matar Pulao, The Easy Way!

What do you do when you are in no mood to cook anything too time-consuming, or have completely botched up the curry that you made? One of our fail-safe is to drop everything and start working on the rice. A plate of perfectly steamed rice can give any spread an instant face-lift, and if you can use all that rice to make perfect pulao, there is nothing quite like it? Pulao, for the uninitiated, is a popular rice dish hailing from Indian subcontinent. Pulao is often flavoured with spices and/or veggies. One of the most iconic pulao preparations is matar pulao. This simple, fuss-free recipe, made with a combination of chunky peas and basmati rice is a hit among all age groups, including kids. Peas are a treasure trove of antioxidants and fibre. They are also a decent source of plant-based protein. Protein helps build muscles and support healthy weight-loss.

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Here's our fuss-free recipe of matar pulao that can be made in under 15 minutes. That's right! It is the easiest matar pulao recipe out there and is ideal for days you are in mood for something light and flavourful. For this recipe you would need peas, soaked rice, garam masala, cumin seeds, coriander powder, turmeric powder, red chilli powder, salt, ghee, ginger.

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How To Make Matar Pulao:
1. Heat ghee in a pan.
2. Add cumin seed, ginger. Sautee on low-medium flame until they splutter.
3. Add soaked rice, followed by peas.
4. Then add garam masala, coriander powder, salt, turmeric powder, red chilli powder, and mid everything well.
5. Mix until everything is well combined.
6. Add some water. Give everything a final mix.
7. Put the lid and cook until the rice is done.
8. Serve hot.

We told you, making pulao was never this easy. What excuse do you have now?  Try this recipe (video above) at home and let us know how you liked it in the comments section below. Matar Pulao goes best with dal, raita, kadhi or any spicy sabzi. You can also throw in some papad or pickle on the side for that extra crunch and zing.