How to make Matki Pulao -

It's true, simple recipes can be very delicious and this rice dish proves it

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moth (matki) sprouts, Basmati rice (बासमती चावल)

Cuisine : Maharashtrian

Course : Rice

Matki Pulao

Matki Pulao Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Matki Pulao Recipe

  • Moth (matki) sprouts 1 cup

  • Basmati rice cooked 3 cups

  • Oil 2 tablespoons

  • Cloves 4

  • Asafoetida a pinch

  • Green chilli chopped 1

  • Ginger grated 1/2

  • Spring onion bulbs chopped 2

  • Large tomato chopped 1

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 2 teaspoons

  • Fresh coriander leaves chopped 5 tablespoons

  • Small green capsicum chopped 1

  • Fresh coriander sprig to garnish


Step 1

Heat oil in a deep non-stick pan, add cloves, asafoetida, green chilli, ginger, spring onion, mix and sauté for 1-2 minutes.

Step 2

Add tomato and salt, mix well, cover and cook till tomato becomes pulpy.

Step 3

Add red chilli powder, turmeric powder and coriander powder and mix well.

Step 4

Add moth sprouts and mix well. Add 2 tbsps coriander leaves and capsicum, mix well and add cook for 1-2 minutes.

Step 5

Add 1 cup water, mix well, cover and cook till moth sprouts are cooked.

Step 6

Add rice and mix well. Add remaining coriander leaves and mix well. Cook for 2 minutes and take the pan off the heat.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.