Mattar Pulav | Peas Pulav

Peas Peas Peas...Everywhere you glance, fresh peas is what that pops out! Today the market was super duper loaded  with these bright sweet pods! We got some today and Appa was tempted for fresh Peas Pulav! Since Amma had already planned Gujrati Kadhi with some rice preparation, she too was glad to make Peas Pulav! This is one of Appa's favourite apart from Vatana Masala Curry, Peas Kachori, Hare Mattar wali Paratha..as Appa loves Peas! 

We are yet to get fresh peas for storing them! Just thinking about that activity of Peeling, sorting and final inspection certification sorting by Appa....that which is of 'x' size to be stored, 'y' size to be used within a month...and the rest ASAP....works up an appetite and I am sure nothing like a simple, tasty hot Peas Pulav!

INGREDIENTS

200 gm Basmati Rice

2 cups Water
1/2 cup Fresh Mattar | Peas

1 tsp Jeera | Cumin Seeds

1 tsp Saunf | Fennel Powder

3 Lavang | Cloves
1 " Dalchini | Cinnamon Stick
1 Tej Patta | Bay Leaf
1 Green Elaichi | Cardamom
1 tblsp Oil
1 tsp Kasuri Methi | Dried Fenugreek Leaves
To taste Salt

METHOD

• Wash and soak Basmati Rice for 30 minutes. Water should be double quantity of  rice. Measure water and soak rice in it.
• In a non stick kadhai, add oil|ghee. When oil|ghee gets hot add jeera, clove, bay leaf, elaichi, and dalchini. 
• Add the soaked Basmati Rice along with water, Peas and salt. Mix well.
• When this comes to a boil, cover cook on a low flame for 10 - 15 minutes or till the rice is cooked. Check after 10 minutes and gently from the sides, stir the rice ensuring the rice strands do not break.
• Once the Peas Pulav is cooked, switch off the gas, add the fennel powder and roughly crushed kasuri methi and fluff up the rice gently.
• Serve hot with any Dal | Kadhi, roasted papad and Salad.

We enjoyed today's lunch of Mattar Pulav along with Gujrati Kadhi, Roasted Papad and Moong Sprouts!

We have used:

1. Indiagate Basmati Rice - Classic

2. Borges olive Oil Light
3. Everest Kasuri Methi

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.