Green Peas Pulao - Matter Pulao
Green Peas Pulao - Matter Pulao

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, green peas pulao - matter pulao. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Green Peas Pulao - Matter Pulao is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Green Peas Pulao - Matter Pulao is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook green peas pulao - matter pulao using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Green Peas Pulao - Matter Pulao:
  1. Take 400 g Basmati rice
  2. Make ready 75 g ghee or oil
  3. Prepare 1 tsp cumin seeds
  4. Take 1 bay leaf
  5. Prepare 4 green cardamom pods
  6. Make ready 1 cinnamon stick
  7. Get 1 large red onion
  8. Make ready 100 g frozen green peas, fresh or thawed from frozen
  9. Get 100 g chopped green beans, fresh or thawed from frozen
  10. Prepare 1 small handful mint leaves, shredded
  11. Make ready 1 handful cilantro (coriander leaves), shredded
  12. Get 1 tbsp salt
  13. Take 800 ml water
Steps to make Green Peas Pulao - Matter Pulao:
  1. Wash the rice in cold water then soak for at least 20 minutes.
  2. Assemble other prepped ingredients.
  3. Heat ghee or oil over medium-high heat in a thick bottomed large sauce pan, stock pot, or casserole. Add spices and cook until they crackle. Add red onions and sauté until golden brown.
  4. Add peas and green beans and sauté for 2-3 minutes. Drain the rice add and sauté for 2-3 minutes. Add 800ml water and the salt and bring to a boil.
  5. Cover and cook for 8-10 minutes over medium-high heat, stirring gently 2-3 times.
  6. Reduce the heat to low and cook for 10 more minutes.
  7. Transfer to a serving platter and garnish with mint and cilantro.

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