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Spicy matar pulao recipe | masala matar pulao | green peas pulao |cucumber raita recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Soaking time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 

For boiling rice

  • 1 cup rice
  • 5 cup water
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • ½ tsp turmeric powder

For matar pulao

  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 bay leaf
  • 3 green cardamoms
  • 1 black cardamom
  • 4 cloves
  • 1 star anise
  • 1 inch cinnamon
  • 3 black peppers
  • 1 tsp cumin seeds
  • 2 big onion slices
  • 1 tsp chopped garlic cloves
  • 1 tsp ginger paste
  • 2 green chilli slits
  • 1 tbsp kashmiri red chilli powder
  • ½ tsp black pepper powder
  • ½ tsp biryani masala or garam masala
  • 2 medium size grated tomatoes
  • 1 cup fresh green peas
  • ½ tsp sugar
  • ¼ cup hot water
  • Cooked rice
  • 2 tbsp fresh mint leaves
  • ¼ cup coriander leaves
  • 1 tbsp ghee

For cucumber raita

  • 1 medium size cucumber - or 1 cup grated cucumber
  • 1.5 cup thick curd
  • 1 chopped green chilli
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ½ tsp chaat masala
  • 1 tsp sugar
  • ¼ tsp black salt
  • Salt to taste
  • 4-5 mint leaves
  • Some coriander leaves
  • For tadka
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • ¼ tsp hing

Instructions

Making spicy matar pulao

  • Wash and Soak 1 cup of rice into hot water for 15 minutes. Drain water and keep it aside.
  • In a pan, add water and bring it to a boil. Add soaked rice, salt, lemon juice, oil, and turmeric powder. Mix well.
  • Cook rice on high flame for 4-5 minutes.
  • Sieve water from cooked rice and allow it to dry.
  • Heat oil in a pan, add bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, star anise, black pepper, and cumin seeds. Sauté for a minute.
  • Add onion and sauté till it becomes translucent.
  • Then add green chili slits, ginger paste, and chopped garlic and sauté for a minute.
  • Lower the flame, kashmiri red chili powder, black pepper powder, and biryani/pulao masala. mix well.
  • Then add grated tomatoes and salt. mix well and cook till oil is separate from gravy.
  • Now add green peas and sugar. mix well with the masala.
  • Then add hot water and mix well.
  • Cover and cook green peas for 5-7 minutes on low flame or till green peas become soft.
  • Now add cooked rice, mint leaves, and some coriander leaves. mix well.
  • Add 1 tbsp ghee. Cover and cook pulao on low flame for 5-7 minutes, so masala flavor absorbs into rice.
  • Serve spicy matar pulao with raita and papad.

Making cucumber raita.

  • Grate cucumber with a bigger hole grated. Keep it aside.
  • In a mixing bowl, add curd and whisk it with a hand whisker.
  • Now add green chili, cumin powder, black pepper, chaat masala, sugar, black salt, and salt. mix well.
  • Squeeze water from the cucumber and add it to the raita. Also, add mint and coriander leaves. mix well.
  • Now in a tadka pan, add oil, mustard seeds, cumin seeds, and hing. Mix well and add tadka into raita.
  • Serve cucumber raita with spicy matar pulao.

Notes

For spicy matar pulao
  • soaked rice helps to fasten its cooking process.
  • cook rice on high flame.
  • cook rice at about 90%, do not overcook it.
  • add little sugar while cooking green peas, which helps to retain their green color.
  • mint gives a nice flavor to pea pulao.
For cucumber raita
  • grate cucumber with bigger hole grater.
  • squeeze water from the cucumber and then add it to raita.