Crunchy Matar Pulao
by Pranav1393
02 Aug 2012
This recipe has been viewed 13531 times
Best with lunch or can be a wholesome dish in the summer
Crunchy Matar Pulao recipe - How to make Crunchy Matar Pulao
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
1 cup long grained rice (basmati)
2 thinly sliced onions
1 potato , chopped
1 cup green peas
12 to 15 dried lotus seeds
10 to 12 cashewnuts (kaju)
1 tbsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 cinnamon (dalchini) stick
1 black cardamom (badi elaichi)
8 to 10 peppercorns (kalimirch)
1 tbsp oil
salt to taste
Method
- Method
- Wash the rice 2 times in water and keep aside.
- Heat oil in a pressure cooker, add the makhane and sayute till they turn crisp.
- Remove, add the cashews and fry till they turn crisp.
- Add the onions and saute till they turn golden brown and crisp. Remove and add salt to makhanas, cashews and onions and keep aside.
- In the same oil, add the cumin seeds, bay leaf, cinnamon stick, cardamom and peppercorns and saute for 2 minutes.
- Add the potatoes and green peas and sauté for 2 minutes.
- Add the rice and 1 3/4 cups water and mix well.
- Add salt and pressure cook for 1 whistle.
- Cool and open the lid of the cooker.
- Flick the pulao with a fork.
- Serve on a dish and spread the fried makhane, cashews and onion slices.
- Serve hot.
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