Rice Cooker Matar Pulao Recipe
Matar Pulao is one of the most popular Indian rice dishes. I am sharing an easy method to make fluffy green peas pulao in a rice cooker.
Servings: 2
Calories: 722kcal
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
Calories: 722kcal | Carbohydrates: 90g | Protein: 12g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 21mg | Potassium: 399mg | Fiber: 6g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 3mg