Peas Pulao recipe | Coconut Milk Matar Pulao

ABOUT

Peas Pulao is a simple one pot wholesome meal , with just whole spices, fluffy rice and green peas. Here in this recipe we make this as coconut milk peas pulao which requires coconut milk in place of half quantity of water. It is as simple as that!! But this enhances the nutty flavor in the pulao and make it more aromatic.

This has similar recipe to normal vegetable Pulao, except for the fact that vegetables are replaced with normal fresh green peas. This is so popular in Indian cuisine and is one of the simplest lunchbox recipe’s you can make. This tastes great with side accomplishments like onion raita, Paneer Gravy, Mushroom pepper masala and any spicy gravy.

INGREDIENTS

Green Peas

Being it a Peas Pulao, green peas is the major ingredient. I have used, fresh peas which will be tender and required no soaking. It cooks easily and tastes great unlike dry peas which requires pre-cooking and soaking.

However the fresh green peas is seasonal or may not be available for all times. So you can definitely use the dry peas, which requires minimum soaking of up to 3 hours for better cooking. Once soaked, pressure cook for 2 whistles, which makes it perfect to add to the pulao. You can also use frozen peas which needs very less cooking time .

Rice

For Pulao recipe, any kind of rice works good. If you are making it regularly use normal raw rice which will cook fluffier than a par boiled rice. It tastes even better when Basmati rice is used (the one we have used in the recipe). Feel free to use any rice of your choice but make sure to soak the rice for 30 minutes before cooking.

Whole spices

Since there are no spicy powders used in this pulao, we use whole spices like bay leaf, star anise, fennel seeds, cinnamon and cloves. Also my secret for a tasty flavorful pulao is the use of ginger, garlic and green chilli paste. This gives the necessary spice to the pulao and will not be too bland.

TIPS AND NOTES

1. Use of any kind of old rice gives you fluffy separate rice without sticking to each other. Also it is important to soak the rice before use.
2. In case of using fresh peas or frozen peas, it can be directly washed and used for cooking. It cooks along with the rice but in case of dry peas always follow the traditional soaking and cooking method before using it in pulao as mentioned in Ingredients section.
3. Prefer ghee to oil , this gives great aroma to the pulao and also makes it super flavorful.
4. The spice paste (ginger+garlic+green chilli) ratio can be altered as per your taste of flavor and sauteing till the raw smell goes is the key for suttle yet flavorful pulao.
5. If coconut milk is too thick add a little water so that the rice cooks in it perfectly. In this recipe we use 1:1:1 ie., 1 cup of rice, 1 cup of coconut milk and 1 cup of water for pot cooking, which gives you perfect pulao .

STEP BY STEP INSTRUCTIONS WITH PHOTOS

• For the spice paste add the ginger, garlic and chilli in a mixer jar and grind to a fine paste. Try to grind without or very less water.

• To a Pan, add the ghee and whole spices, and cashews. Roast the cashew till golden.

• Add the sliced Onions , and saute till it becomes translucent

• Add the spice paste and saute till raw smell goes completely

• Add the fresh or frozen green peas directly and saute. In case of dry peas, soak them for 5 hours and cook for 2 whistle in cooker and then add the cooked peas. (I have used the fresh ones)

• Add coconut milk, water and salt as necessary. Taste the water, salt should be slightly high so that cooked rice will have correct amount of salt

• Once it starts to boil, add the soaked rice and mix well. Add ghee on top and close. Cook for 8-10 minutes in medium flame or in cooker for 2 whistles.

• Don’t open before 8 minutes in between in case of pot cooking. Your pulao will be cooked aromatic and beautifully.

• Stir from sides, use a good thin spatula, which doesn’t break the rice.

Happy Eating!!

STORAGE

Any kind of pulao can be stored in fridge up to 2 days. But I recommend not to store as it tastes better when fresh.