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In the heart of winter, the winter special matar pulao becomes a culinary ambassador, inviting you to experience the joy of savouring a dish that marries simplicity with a burst of flavours. In many regions, winter is the peak season for fresh peas, and this seasonal availability contributes to the popularity of pea pulao during this time. The tender, sweet flavour of fresh peas enhances the overall taste of the dish, making it more flavorful and enjoyable.
Additionally, winter is a time when warm, hearty meals are preferred to combat the cold weather. Peas pulao, with its aromatic basmati rice, fragrant spices, and sweetness of peas, provides a comforting and satisfying meal during chilly winter days. The dish not only warms the body but also offers a delightful blend of textures and flavours. As the ghee-infused aromas fill your kitchen, you'll find more than just a meal; you'll discover a nostalgic journey back to the warmth of family gatherings and festive feasts.
This pulao isn't just a recipe; it's a tradition, a testament to the art of turning humble ingredients into a masterpiece that transcends seasons. Join us in unlocking the secrets to crafting the perfect Winter special matar pulao, where every forkful is a celebration of the season's bounty and an invitation to indulge in the heartwarming embrace of culinary delight. Let the kitchen become your sanctuary, and the matar pulao your delicious escape into the magic of winter.
Peas Pulao Recipe
Ingredients:
- 1 cup Basmati rice
- 1 cup fresh green peas
- 1 large onion, thinly sliced
- 2 medium-sized tomatoes, finely chopped
- 2 tablespoons ghee (clarified butter)
- 1 cinnamon stick
- 2-3 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Methods:
- Begin by rinsing 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. This helps in achieving fluffy and separate grains when cooked.
- In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté until the spices release their fragrance.
- Add the thinly sliced onions to the pan and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for an additional minute until the raw smell disappears.
- Incorporate the finely chopped tomatoes into the mixture. Cook until the tomatoes are soft and the oil begins to separate. Now, add the turmeric powder and garam masala, stirring well to combine the flavours.
- Drain the soaked rice and add it to the pan along with fresh green peas. Mix everything gently to ensure the rice and peas are evenly coated with the aromatic spices.
- Pour in 2 cups of water and season with salt according to your taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer until the rice is cooked and the water is absorbed.
- Once the rice is cooked, fluff it with a fork to separate the grains. Garnish the Matar Pulao with fresh coriander leaves for a burst of freshness and added aroma.
- Your winter special, matar pulao, is now ready to be served. Pair it with a cooling raita or enjoy it as a standalone dish, letting the warmth of the spices envelop you.
In the heart of winter, a plate of matar pulao embodies the essence of comfort and celebration. With its fragrant spices and vibrant peas, this dish transforms a simple meal into a culinary experience that resonates with the cosy spirit of the season. Prepare this winter special matar pulao, and let the aromatic journey transport you to a world of warmth and satisfaction with every delicious bite.
