Matar ki Tahari (Green Peas Pulao)

January 21, 2019

Winter is at its peak and we all look for hot comforting meals. With so much of fresh produce available in the market it's fun cooking your favourite dishes.
Matar ki Tahari or green peas Pulao  is one such dish. It's a soul satisfying meal. It's staple in U. P. households. Each house has its  own way of making it. This is how my mom makes it.
Use the best quality basmati rice. And always serve it with hot desi ghee.



Rice                           1 1/2 cups
Green Peas               2 1/2 cups
Mustard oil              2 tbsp
Bay leaf                     2
Cumin seeds            1 tsp
Asaefotida                a large pinch
Ginger                       1 tbsp grated
Green Chilli              1 slit lengthwise
Dry red chilli            2
Red chilli powder    2 tsp
Turmeric powder    1 tsp
Salt                             to taste
Water                         3 1/2 cups


Spice powder
Cloves                        6
Peppercorns             6
Black cardamom     1


  • Wash and soak rice for half an hour.

  • Crush into a coarse pd all the spices under spice mix.

  • Heat oil in a large wok.

  • Add Asaefotida and Cumin seeds. Once the seeds crackle add dry red chilli, bay leaf and green chili.

  • Now add chilli pd, turmeric pd.

  • Give it a nice mix add tip in grated ginger and salt.

  • Mix well.

  • Add the spice mix.

  • Tip in rice and mix gently so as not to break the rice but still coat it with the spices.

  • Add the peas and water.

  • Give it a mix and let it come to a boil.

  • Cover and cook on low heat till rice is almost done.

  • Switch off the gas and let it sit for ten minutes.

  • Serve it hot  with a dollop of ghee, accompanied with papad, coriander chutney, pickle and yogurt.




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