How to make Matki Pulao -

Sprouted matki or moth mixed with boiled rice and other masalas to make this pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Sprouted moth (अंकुरित मोठ)

Cuisine : Maharashtrian

Course : Rice

For more recipes related to Matki Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Malabari Coconut Rice Fatafat Mutton Biryani Moti Pulao Egg Biryani

Matki Pulao

Matki Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Matki Pulao Recipe

  • Basmati rice boiled 2 cups

  • Sprouted moth (matki), parboiled 1 1/2 cups

  • Oil 2 tablespoons

  • Cloves 4

  • Asafoetida a pinch

  • Green chillies minced 2-3

  • Ginger grated 1 inch

  • Green capsicum chopped 1 small

  • Spring onions chopped 4-6

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Tomato seeded and diced 1

  • Fresh coriander chopped 2 tablespoons


Step 1

Heat oil in a pan. Add cloves and asafoetida.

Step 2

As cloves being to change colour add green chillies, ginger, capsicum and spring onions. Sauté for one or two minutes.

Step 3

Add turmeric powder, red chilli powder, coriander powder and moth and sauté for one minute.

Step 4

Add a few tablespoons of water so that the masala does not get scorched and the moth cooks completely. Let the mixture become dry.

Step 5

Add the rice and salt to taste and toss well.

Step 6

Serve hot garnished with tomato and fresh coriander.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.