Matar Chawal Recipe

Matar Chawal Recipe is a simple aromatic filling, single-pot, a flavorful rice dish. This matar chawal is made with basmati rice, whole spices, green peas, and oil. It can be served with any sides, like Lauki Raita (Bottle gourd Raita),Aloo Raita (Potatoe Raita with tempering)

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how to make matar chawal +step-by step

Soak the rice

Take 1 cup of basmati rice and transfer the rice to the bowl.

Wash basmati rice until water turns clear.

Soak in water for 30 minutes.

Cooking Pulao

Heat 10 tablespoons of oil in a non-stick cooking pot. Add the following whole spices on a low medium flame fry the whole spices until their release aroma comes out.

• Shahi Zeera 1 Tsp
• Cloves 4-5
• Green Cardamom 1
• Black Cardamom 1
• Cinnamom Stick 2 inch 1
• Bay leaf 1-2

Then add crunch ginger, garlic, and saute until the raw smell comes out.

Next, add sliced onion and saute until the onion is caramelized. And then add 1/2 cup of fresh peas mix well and fry the peas.

Add drained rice and fry on a medium flame until the rice changes the Caramel color. It will take about 2 minutes.

Now,add 3 cups of water.

Add salt to taste. I have used 1 tsp+1/4 tsp of salt you can adjust.

Mix well.

Cover the pot with a lid and cook the peas pulao on low flame until the water is absorbed and the rice is tender. It will take about 10 minutes on low flame.

Remove the pot from the flame and fluffy gently with a spoon and serve hot.

Serve Matar Pulao

Serve this aromatic matar pulao along with a Curry such as,Pasanda Recipe,Aloo Chicken Salan Recipe,Fish Curry Recipe (Machli Ka Salan).

I personally like this matar pulao with,Aloo Keema ( Potatoes and Ground meat ).

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Matar Chawal Recipe

Matar Chawal is a simple aromatic filling, single-pot, a flavorful rice dish. This matar chawal is made with basmati rice, whole spices, green peas, and oil.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Rice

Cuisine Indian, Pakistan

Servings 2 People

Ingredients

  

• 1/2 Cup Green Peas Fresh
• 1 Cup Basmati Rice
• 1 1 Inch Fresh Ginger
• 2 Garlic Cloves
• 1 Small Onion Cut into sliced
• 10 Tbsp Oil
• 3 Cups Water
• 1 Tsp Shahi Zeera
• 4 Cloves
• 2 Green Cardamom
• 1 Black Cardamom
• 1 2 Inch Cinnamon Stick
• 1 + 1/4 Tsp Salt

Instructions

 

• Take 1 cup of basmati rice and transfer the rice to the bowl.
• Wash basmati rice until water turns clear.
• Soak in water for 30 minutes.
• Heat 10 tablespoons of oil in a non-stick cooking pot. Add the following whole spices on a low medium flame fry the whole spices until their release aroma comes out.
• Shahi Zeera 1 Tsp Cloves 4-5 Green Cardamom 2 Black Cardamom 1 Cinnamon Stick 2 inch 1 Bay leaf 1-2.
• Then add crunch ginger, garlic, and saute until the raw smell comes out.
• Next, add sliced onion and saute until the onion is caramelized. And then add 1/2 cup of fresh peas mix well and fry the peas.
• Add drained rice and fry on a medium flame until the rice changes the Caramel color. It will take about 2 minutes.
• Now, add 3 cups of water.
• Add salt to taste. I have used 1 tsp+1/4 tsp of salt you can adjust.
• Mix well.
• Cover the pot with a lid and cook the peas pulao on low flame until the water is absorbed and the rice is tender. It will take about 10 minutes on low flame.
• Remove the pot from the flame and fluffy gently with a spoon and serve hot.

Keyword matar chawal, matar chawal recipe, matar pulao, peas pulao