Kashmiri Matar Pulao | How to make Kashmiri Matar Pulao

By Afroz Shaikh  |  11th Apr 2016  |  
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  • Kashmiri Matar Pulao, How to make Kashmiri Matar Pulao
Kashmiri Matar Pulaoby Afroz Shaikh
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About Kashmiri Matar Pulao Recipe

This pulao is mildly spiced with saffron and dry fruits.

Kashmiri Matar Pulao is a delicious dish which is liked by people of all age groups. Kashmiri Matar Pulao by Afroz Shaikh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kashmiri Matar Pulao at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kashmiri Matar Pulao takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kashmiri Matar Pulao is a good option for you. The flavour of Kashmiri Matar Pulao is tempting and you will enjoy each bite of this. Try this Kashmiri Matar Pulao on weekends and impress your family and friends. You can comment and rate the Kashmiri Matar Pulao recipe on the page below.

Kashmiri Matar Pulao

Ingredients to make Kashmiri Matar Pulao

  • 2 cup basmati rice
  • 1 cup fresh green peas
  • 1/4 tsp saffron Strands
  • 1 tablespoon Milk
  • 8-10 cashew Nuts
  • 8-10 almonds
  • 12-15 golden raisins
  • 2 bay leaves
  • 2 cloves
  • 2 Green cardamoms
  • 2 cinnamon sticks
  • 6-7 whole black peppers
  • 1 tsp Shahi jeera
  • 2 star anise
  • 2 green chilies
  • 1/2 tsp ginger garlic paste
  • 1/4 teaspoon fennel seed
  • 1 onion, thinly sliced
  • 1/4 cup fried onion ( garnish)
  • 1/4 cup pomegranate Seeds (garnish)
  • salt to taste
  • 3 tablespoons ghee
  • 4 cups water

How to make Kashmiri Matar Pulao

  1. Wash and soak rice in water for 15 minutes. Dissolve saffron strands in warm milk.
  2. Heat 1 tbsp ghee in a degchi on low heat and put almonds, raisins and cashew nuts and fry them until golden brown. Remove them to a plate.
  3. Add remaining ghee in the same pan and add bay leaf, cloves, green cardamom, black peppercorns, star anise, shahi jeera and cinnamon stick, saute for 30 seconds.
  4. Add chopped onion, fresh green peas (matar), green chillies, ginger-garlic paste and fennel seeds and saute for a minute.
  5. Add soaked and drained rice. Saute for 2 minutes then add 4 cups of water, dissolved saffron and salt. Mix well and bring it to boil over medium flame.
  6. When water of rice is almost over in the degchi add the fried dry fruits and mix well then reduce the flame to low and cook covered for 8-10 minutes (on dum) or until the rice is fully cooked.
  7. Do not open the lid for some time. Open the lid and fluff the rice with a fork. Garnish with pomegranate seeds and fried onions.

My Tip:

Serve with cool raita.

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