Rice Cooker Matar Pulao

Matar Pulao is one of the most popular and loved Indian rice dishes. I am sharing an easy method to make fluffy green peas pulao in a rice cooker.

What is Matar Pulao?

Matar Pulao is an Indian side dish made with green peas (matar) and basmati rice. It is also known as matar wale chawal or green peas pulao.

For making matar pulao, the basmati rice is cooked with aromatic whole spices, cumin, and green peas in ghee. It has the subtle aroma and earthiness of spices and the sweetness of green peas and ghee.

A perfectly flavoursome side dish to accompany Indian main course gravy dishes.

Reasons To LOVE Matar Pulao

• easy to cook and store
• possible vegan ( skip ghee )
• meal prep friendly
• one pot rice dish
• vegetarian
• gluten-free

Rice Cooker

A rice cooker is an electronic appliance for cooking various rice dishes. From plain rice to pulao, biryani, soup, stew, or kheer, you can cook it all in a rice cooker. I use TTK IOT Rice Cooker for cooking rice and other dishes in my Indian kitchen.

What I LOVE About TTK IOT Rice Cooker

• internet enabled (you can manage cooking functions via the app)
• comes with an additional cooking pan
• cooks up to 1 kilogram of rice
• so easy to clean and use
• has cool touch handles

Prestige IOT Rice Cookers can make your cooking process a seamless one. Make sure you give it a shot because it’s an excellent addition to your kitchen. Check out this link and get it today!

In this post, I am sharing a tried and tested, easy method to make matar pulao in a rice cooker.

Ingredients Required

Rice: When it comes to matar pulao, there is no substitute for long-grain, white basmati rice.

Peas: You can use either fresh or frozen green peas. If you use frozen peas, thaw them before adding them to the pulao.

Spices: Bay Leaf, Green Cardamom, Black Cardamom, Cloves, Cumin

Other Ingredients: Ghee, Salt, Water, Cilantro, Cashew, Onion

How To Make

Step 1) Wash basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes.

Step 2) Set the cook mode of the rice cooker. Add ghee. Once the ghee is hot, add cumin seeds, whole spices, and onion.

Step 3) Fry until the onion becomes golden brown (6-8 minutes). Stir continuously while frying.

Step 4) Drain water from the rice and add it to the rice cooker, along with green peas, salt, and water. Stir to combine.

Step 5) Cover the rice cooker with the lid. Cook the pulao on low heat until all the liquid is absorbed and the rice is fully cooked. It should take 15 minutes. Stir the rice gently once midway.

Step 6) Let the pulao rest for 5 minutes. Fluff gently with a fork and serve hot.

Serving Suggestion

Matar Pulao tastes fantastic with Indian curry and gravy dishes like paneer kofta , dal makhani , chicken curry , Punjabi soya chaap masala , or dal fry.

My favourite combination is paneer curry , peas pulao, and boondi raita .

Store the leftover peas pulao in an airtight container in the refrigerator for a week. You can easily reheat it in a microwave or on a stovetop in a pan.

This post is sponsored by Prestige IOT Rice Cookers. My opinion and words are unbiased and based on my experience of using the rice cooker.

Ingredients

• ▢ 1 Cup basmati rice
• ▢ 4 tablespoon ghee
• ▢ 2 bay leaf (tej patta)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ ½ Cup sliced onion
• ▢ 4 green cardamom (elaichi)
• ▢ 1 black cardamom (badi elaichi)
• ▢ 4 cloves (laung)
• ▢ 2 tablespoon cashews (kaju)
• ▢ ½ Cup green peas (fresh or frozen)
• ▢ 1 ¼ Cup water
• ▢ 1 tablespoon chopped coriander

Instructions

• Wash basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes.
• Set the cook mode of the rice cooker. Add ghee. Once the ghee is hot, add cumin seeds, whole spices, cashews, and onion.
• Fry until the onion becomes golden brown (6-8 minutes). Stir continuously while frying.
• Drain water from the rice and add it to the rice cooker, along with green peas, salt, and water. Stir to combine.
• Cover the rice cooker with the lid. Cook the pulao on low heat until all the liquid is absorbed and the rice is fully cooked. It should take 15 minutes. Stir the rice gently once midway.
• Add chopped corainder leaves, and stir to combine. Let the pulao rest for 5 minutes. Fluff gently with a fork.
• Serve matar pulao warm with gravy or dal of your choice.

Recipe Notes:

• The quantity of water and cooking time may vary depending on the variety of rice you are using.
• You can substitute ghee with unsalted butter or flavourless vegetable oil.
• Store leftover matar pulao in an airtight container in the fridge. Reheat it in a microwave or a pan on the stovetop.

Nutrition

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Rice Cooker Matar Pulao Recipe

Equipment

• Rice Cooker

Ingredients

• 1 Cup basmati rice
• 4 tablespoon ghee
• 2 bay leaf (tej patta)
• 1 teaspoon cumin seeds (jeera)
• ½ Cup sliced onion
• 4 green cardamom (elaichi)
• 1 black cardamom (badi elaichi)
• 4 cloves (laung)
• 2 tablespoon cashews (kaju)
• ½ Cup green peas (fresh or frozen)
• 1 ¼ Cup water
• 1 tablespoon chopped coriander

Instructions

• Wash basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes.
• Set the cook mode of the rice cooker. Add ghee. Once the ghee is hot, add cumin seeds, whole spices, cashews, and onion.
• Fry until the onion becomes golden brown (6-8 minutes). Stir continuously while frying.
• Drain water from the rice and add it to the rice cooker, along with green peas, salt, and water. Stir to combine.
• Cover the rice cooker with the lid. Cook the pulao on low heat until all the liquid is absorbed and the rice is fully cooked. It should take 15 minutes. Stir the rice gently once midway.
• Add chopped corainder leaves, and stir to combine. Let the pulao rest for 5 minutes. Fluff gently with a fork.
• Serve matar pulao warm with gravy or dal of your choice.

Notes

• The quantity of water and cooking time may vary depending on the variety of rice you are using.
• You can substitute ghee with unsalted butter or flavourless vegetable oil.
• Store leftover matar pulao in an airtight container in the fridge. Reheat it in a microwave or a pan on the stovetop.

Nutrition

Adrak Lehsun Ki Sabzi is a spicy Indian curry of ginger and garlic. It is a traditional Punjabi recipe, known as Chitt (Ch-itt) , prepared during the winter season to keep you warm and boost immunity.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• How To Make Punjabi Chitt
• Serving Suggestion
• Adrak-Lehsun Ki Sabzi (Punjabi Chitt)

Chitt is no ordinary curry. I’m talking about the kind of curry that hits the perfect score when it comes to – easy cooking, minimal ingredients, warm and comforting with robust flavours.

Adrak-Lehsun Ki Sabzi is our dinner ritual during the winter season. Reason – ginger and garlic are excellent natural balmy herbs for the freezing winters.

Reasons To Try This Chitt Recipe

• vegetarian
• gluten-free
• keeps you warm
• boosts immunity
• home remedy for cold and cough

Ingredients You’ll Need

• Ginger and Garlic: One thing to keep in mind while making Punjabi adrak lehsun ki sabzi, store-bought ginger-garlic paste doesn’t work for this curry. The homemade ginger-garlic paste prepared from scratch is what you need to build the flavour of the curry.
• Spices: Salt, Red Chilli Powder, Turmeric Powder, Coriander Powder
• Ghee: A Punjabi Chitt is cooked only in pure ghee. It adds to the flavour and nutritional value of the curry.
• Other Ingredients: Milk, Fresh Corriander, Water

How To Make Punjabi Chitt

Step 1) For making adrak lehsun ki sabzi, you need fresh ginger and garlic. Roughly chop them along with one or two green chillies.

Step 2) Make a smooth paste of ginger and garlic in the blender. If required, use water to make the paste.

Step 3) Heat ghee in a heavy bottom kadhai or casserole.

Step 4) Now add ginger-garlic paste. Reduce the heat to low and sauté the paste till oil ooze from the sides ( images 1 & 2 ). Keep stirring the paste while sautéing, so it does not stick to the bottom of the pan.

Step 5) Add red chilli powder, turmeric powder, coriander powder, salt, and saute for a minute ( image 3 ).

Step 6) Add water, stir to combine, and bring chitt to a boil ( image 4 ).

Step 7) Add milk, stir, and allow the curry to simmer over low heat for 5 – 6 minutes, stirring at regular intervals.

Punjabi Adrak Lehsun Ki Sabzi is ready to serve. Garnish with fresh coriander leaves.

Serving Suggestion

In a Punjabi household, adrak lehsun ki sabzi is a main course dish.

Usually, it is served in small quantities, enough to relish one or two Phulkas with it for dinner. On certain bad throat days, we prefer sipping Chitt on its own like soup.

I do not recommend storing it in the refrigerator as the nutritional value of the curry is lost. It is best to make it fresh and serve it warm.

More Traditional Indian Curry Recipes

• Creamy Cauliflower Curry
• Dal Mangodi Ki Sabzi
• Lauki Kofta Curry
• Lotus Stem Curry
• Dahi Potato Curry
• Gatte Ki Sabzi
• Paneer Curry

Ingredients

• ▢ ⅓ Cup chopped ginger
• ▢ ⅓ Cup garlic cloves
• ▢ 1 green chilli chopped
• ▢ 1 tablespoon ghee
• ▢ ½ teaspoon red chili powder
• ▢ 1 teaspoon turmeric powder
• ▢ ½ teaspoon coriander powder
• ▢ ½ teaspoon salt or to taste
• ▢ ⅓ Cup water
• ▢ 1 Cup milk, at room temperature
• ▢ 2 tablespoon chopped fresh coriander

Instructions

• To prepare the chitt, first, peel and chop the ginger. Wash it nicely. Next, remove the skin of the garlic cloves. Roughly chop the green chilli.
• Make a smooth paste of ginger, garlic, and green chilli in the blender. If required, use 2 to 4 tablespoons of water to make the paste. Transfer it to a bowl and set it aside.
• Heat ghee in a heavy bottom kadhai. Add ginger-garlic paste. Reduce the heat to low and sauté the paste till ghee starts oozing from the sides of the paste. This takes 4 – 5 minutes. Keep stirring the paste while sautéing, so it does not stick to the bottom of the pan.
• You will notice after 5 – 6 minutes, the ginger-garlic paste comes together and is no more sticking to the pan.
• Add red chilli powder, turmeric powder, salt, and saute for a minute. Add water, stir to combine, and bring the curry to boil once over high heat.
• Now slowly add the milk and keep stirring the curry. Now, allow the curry to simmer over low heat for 5 – 6 minutes. Keep stirring at regular intervals.
• Do not simmer the curry for too long. Taste and adjust the seasoning accordingly. Garnish with fresh coriander leaves.
• Serve Adrak-Lehsun Ki Sabzi (Chitt) warm with Phulkas.

Recipe Notes:

• I do not recommend using this sabzi for readymade or packaged ginger and garlic paste. The taste and nutritional value of the curry are altered.
• Use heavy-bottom cookware for making adrak lehsun ki sabzi. Otherwise, the paste will stick to the bottom of the pan and will burn quickly.
• Keep stirring the paste while sautéing so it does not stick to the bottom of the pan.
• Do not simmer the curry for too long.
• It is best to serve Adrak Lehsun ki Sabzi fresh and piping hot.

Nutrition

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