Recipe for Typical Maharashtrian Fresh Green Peas Pulao

Maharashtrian Fresh Green Peas Pulao
Typical Maharashtrian Fresh Green Peas Pulao

This is a simple Recipe for preparing at home tasty and delicious Maharashtrian Style Fresh Green Peas or Tajya Hirvya Matarcha Bhat-Pulao. This is wholesome and filling main course rice dish, which is also suitable for any kind of party.

This is a basic recipe, which does not take up much time or effort to make this typical Maharashtrian Pulao-Bhat

The Marathi language version of the same Pulao recipe can be seen here – Hirve Matar Pulao

Preparation Time: 20 Minutes
Serves: 4 Persons

2 Cups Basmati Rice
1 ½ Cup Fresh Green Peas [Matar]
15-20 Raisins
8-10 Cashew nuts
Salt as per taste

Fresh Green Peas
Taje Hirve Matar

For the Masala
4 Cloves, 2 Green Cardamoms, ½ “Cinnamon(grind)
1 Teaspoon Coriander-Cumin Seeds Powder
1 Teaspoon Poppy Seeds

For the Tadka
1 Tablespoon Ghee
1 Teaspoon Caraway Seeds
7-8 Black Pepper Corn
2 Bay Leaves
1 Medium size Onion (chopped)

Maharashtrian Fresh Green Peas Pulao
Typical Maharashtrian Fresh Green Peas Pulao

Wash the Rice and keep it aside for 60 minutes. Grind the Clove, Green Cardamom and Cinnamon.
Heat the Ghee in a Pressure Cooker and add the Caraway Seeds, Pepper Corn, Bay Leaves, Onion, Green Peas and saute for minutes. And then add the washed Rice and saute for 2-3 minutes.
Then, add the grounded Masala, Poppy Seeds, Coriander-Cumin Seeds Powder and Salt and mix it well and add four cups warm Water. Mix it well and close the Pressure Cooker with a lid and cook until you get two whistles of the Pressure Cooker
When the Pressure Cooker cools down then remove the lid and serve hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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