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Preview: Comments on: Green peas pulav (Matar pulav)

Comments on: Green peas pulav (Matar pulav)

Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations

Last Build Date: Sat, 17 Mar 2018 11:37:49 +0000


By: sujata

Fri, 21 Jun 2013 13:26:58 +0000

thank you shilpa. pls tell me how many whistles are required to cook in pressure cooker and in what flame should i take out these whistles....high/medium/medium low. i always have confusion with what is medium low heat. i have always cooked rice on high heat as for waalnu ghalle sheet. for upkaris, i use low heat. for upma and poha again i use very high heat and then low heat. pulav is a continuous and one step process. we can't modify it at any stage unlike curries or upkaris. so it needs an exact amount of flame to come out nicely. so i was keen on looking out for its process/steps on line. anyway shilpa, thanks for guiding me. i will try to cook on medium-low heat "after i add the water to rice" (till the rice is cooked same medium low flame, right?). ok. just tell me how many whistles i have to take out in pressure cooker and in what flame i should take these whistles...high/medium high/medium low. thank you.

By: Shilpa

Fri, 21 Jun 2013 11:21:36 +0000

Sujata, for waalnu ghalle sheet, you add a lot of water while cooking, so it will get overcooked if you cook for a long time. But for pulavs, you are adding just 2 cups for 1 cup rice that is needed to get it cooked perfectly. I have a electric stove with coil, so it won't be helpful to even take pictures/videos. I would just suggest to just give medium-low heat a try and see. If that also does not work, just put everything in pressure cooker or rice cooker and it will come right.

By: sujata

Thu, 20 Jun 2013 22:39:15 +0000

dear shilpa, thanks for the prompt reply. i was keeping the flame high after adding the water because rice cooks well on high heat. if water is there and if we cook rice on medium low flame will it not make rice sticky? i really want to see someone cooking pulav on line. because when we make normal rice in a vessel, we heat water on high flame and add rice to it and when rice is cooked, then we drain the water. daily we make rice this way only (waalna ghevnu sheet karche). we cook rice on high flame in the hot water on high flame. this way cooking, gives us rice which is not having any water content after it is cooked and drained. if we cook rice on medium low heat, after the rice is drained, some water content will be there in it as it is there in water on medium low heat. so i asked you while making the pulav also should we keep the flame high or what. if not, upto what level should we keep the flame low and cook the rice so that rice is cooked but not gets sticky. if you have any link of online teaching of pulav making pls give it to me. i want to see the flame part (upto what level should we keep the flame low ). thank you so much. i always appreciate all your works.

By: Shilpa

Thu, 20 Jun 2013 11:25:19 +0000

Hi Sujata, I normally fry the onions etc on a medium-high temperature. I add 1:2 water. Once water is added, I reduce the heat to medium low and let it cook on that heat till water is absorbed. Keep a old tava at the bottom of the pan to avoid sticking (if you are not using non- stick or your pan has a thin base). If you cook on high heat when water is still there, it will evaporate faster and rice will not cook. Alternatively, if you have a rice cooker, you can transfer the contents of the pan to the rice cooker(after adding water) and it comes out very nice.

By: sujata

Wed, 19 Jun 2013 22:52:45 +0000

Dear shilpa, i always have problems in cooking pulavs. i like to have fully cooked rice yet separate in texture like what we eat in restaurants. Please tell me how to cook rice while making pulavs. Whenever i make pulav either i am short with water content in cooking the rice or i am with more water. After adding the water to the rice you said to cover the lid and cook. I have some queries with making of pulav from the initial step. Pls answer my below queries. 1. In the beginning, when you fry the garam masalas/onion/spices in the oil, you keep the flame in what form? slow/medium/high? 2. When you add water to the rice, flame should be in what form (slow/medium/high)? 3. After you add water till the rice is cooked, you keep the flame in which form (slow/medium/high)? 4. Generally how much water is required for rice to become soft and fully cooked? I know it mainly depends on the quality of rice, But still generally everybody use 2 cups of water for 1 cup of rice. Because, according to me, the fully cooked and nice looking pulav is mainly related with the water level we keep and in which flame we cook the rice. So pls tell me from the beginning step by step what flame ((slow/medium/high) you use for 1. frying onions, 2. adding water, 3. cooking rice till done. Hoping to get answer for my queries soon. Thanks in advance. When i make pulav, i keep the flame high only from the beginning step of frying the spices till the water level becoming nil. Only then i slow down the gas flame and keep the pulav on slow flame for 20 mins. This gives me half cooked rice even if i use 1:2 rice and water. Pls tell me where i am going wrong. Also if you have pictures of making perfect pulav step by step to understand me on the gas flame part (how to keep) and water level part, pls give the link here. Hoping to hear you soon.

By: swati

Fri, 14 Dec 2012 06:14:56 +0000

hi, I tried out this rice pulao and it turned out great. bookmarking this site for more recipes :)


Sat, 25 Jun 2011 08:41:11 +0000

hey...this pulav recepie realy tasted amaizing..

By: manadhii

Fri, 22 Jan 2010 06:59:09 +0000

Hi This is Manadhii.... Lovely recipe … i used to preare peas pulav but then would add garam masala in the beginning and hence when it would be done there would be no trace of the garam masala flavor …

By: Anitha

Sat, 19 Dec 2009 10:33:41 +0000

Hey Shilpa, I m one among the silent visitors of ur site. I couldnt keep silent anymore since ur website become my catering school. i m zero in cooking before marriage and now it seems i'll soon get a bachelor degree atleast! whatever i try from ur site ends up with success only! Again this one too.. u r simply great! keep it up!

By: Ashok

Sun, 01 Nov 2009 07:56:41 +0000

why are these two recipes soo similar.....??? including the text...minor changes here and there!! lol!!!