Punjabi
Muttar Pulao (Green Peas Pulao)
- Duration: 20 minutes
- Serves: 2 to 4 people
-
Spice Level: Medium
Authenticity Slice
Remember that the Muttar Pulao should be well-cooked and yet the rice grains should stand apart and not stick to each other. To achieve this balance, be very careful with the measure of water in the rice - the ideal ratio is 2:1 (water to rice).
- 2580 views
- Share
Trivia Tadka
Muttar Pulao is the simplest of rice preparations savoured across north India and served regularly at weddings. It goes well with Punjabi kadhi, or dal and papad.
Ingredients
- Basmati rice (2 cups)
- Oil (1 tsp)
- Onion, vertically chopped (½ cup )
- Garlic (lahsun) paste (2 tsp)
- Green chillies (hari mirch), finely chopped (4 to 6)
- Green peas (muttar) (1 cup)
- Coriander leaves (hara dhania), finely chopped (½ cup)
- Mint leaves (pudina), chopped (½ cup)
- Salt (to taste )
- Water (.)
Method
- Thoroughly wash the rice and soak it in water for about ½-an-hour. Drain and keep aside.
- In a pressure cooker, boil the muttar along with water and a pinch of salt, timing it to 1 whistle.
- Heat ghee in a kadhai on medium heat. Toss in the onions, garlic paste and green chillies and keep sautéing for 3 to 4 minutes.
- Next, add in the drained rice and mix well. Keep sautéing for a minute, stirring intermittently.
- Next, pour in some water, cover the kadhai and let it cook for 15 minutes.
- Then, add in the muttar, chopped mint leaves and chopped hara dhania.
- Mix gently to ensure that the rice grains do not break.
- Cover and cook for another 2 minutes.
- Switch off the flame and keep it covered for 5 minutes.
- Serve hot with Punjabi kadhi or dal.
