Many people wonder why the green peas in restaurant style matar pulao look so vibrant and fresh while homemade peas often turn dull or yellowish during the cooking process masterchef pankaj bhadouria has recently shared some effective tips to solve this common kitchen problem and make home cooked food look just as appealing as a professional dish according to the chef the main reason for the color change is the heat that breaks down the natural pigments in the vegetables to prevent this she suggests a simple hack involving sugar and salt when you are boiling the peas before adding them to the pulao you should add a pinch of sugar and a little salt to the water which helps in preserving the bright green chlorophyll of the peas another crucial tip is to avoid overcooking them or keeping the pot tightly covered for too long after the heat is turned off as the trapped steam continues to cook the peas and destroys their color instead of mixing the peas with the rice from the very beginning some chefs suggest blanching them separately and adding them toward the end to ensure they remain crisp and colorful these small but significant changes can elevate the presentation of a simple meal and bring that restaurant quality aesthetic to your family dinner table
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