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Matar Pulao
Serves 4
45 mins
280 Kcal
Matar pulao, or peas pulao, is probably the easiest yet the tastiest of Indian rice dishes made from basmati rice, green peas, and aromatic spices. It's a popular recipe that can be easily made and goes pretty well with different types of curries and raita, even if served solo. Mildly sweet with the essence of whole spices and basmati rice, matar pulao is a favourite of many, especially during the cold winter months when fresh peas are in season. Begin the matar pulao recipe by cleaning and soaking basmati rice for about 20-30 minutes so that the grains are long and fluffy after cooking. In a deep pan or pressure cooker, ghee or oil is heated, with whole spices such as cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Once the spices are aromatic, onions are saut ed till golden brown. In the recipe of matar pulao, fresh or frozen green peas are added followed by the soaked rice. According to a ratio of 1:2, water is added to the pulao to perfectly cook the rice. A pinch of garam masala can be added according to taste for extra flavour. Subsequently, the rice is left to cook without disturbing the dish while on the stove and the peas tend to become tender. The matar pulao is garnished with fried onions or coriander leaves and served hot. This makes it fast and easy to make but also versatile enough to be part of both your daily meals and celebrations.
Ingredients required for Matar Pulao
- 200 gms basmati rice
- 1/2 cup green peas
- 1/2 tsp red chilli powder
- 1 tsp cumin seeds
- 2 tbsp ghee
- 1/2 tsp garam masala
- Coriander
- Salt
- 1 tsp ginger garlic paste
- 1 onion
Cooking steps for Matar Pulao
- 1This Indian recipe is easy to prepare, besides which, it turns out to be a rather satisfying meal when prepared by itself or served with yoghurt or curry.
- 2Begin with 250 gms of basmati rice and rinse it under running water until the water appears clean.
- 3This will remove excess starch that may cause the grains to cling together in cooking, leaving them fluffy and separate.
- 4After you have rinsed it, soak it in water for about 30 minutes then drain it to cook. Heat 2 tablespoons of ghee or oil in a pressure cooker or heavy-bottomed pan over medium heat.
- 5Ghee will give you the richer buttery flavour to the dish, but oil can be opted to have it even lighter.
- 6As the ghee or oil is heating up, add 1 teaspoon of cumin seeds to the pan.
- 7Allow the seeds to crackle.
- 8This is when they release their nutty aroma and create the base flavour for the pulao.
- 9Once the cumin seeds crack and pop, that is when the time comes to add flavour and texture by adding 1 finely chopped onion into the pan and saut them until they turn golden brown.
- 10If the onions are caramelized, then it's because of their natural sweetness plus the enhanced depth that would bring this dish.
- 11Once the onions are golden, add 1 teaspoon of ginger-garlic paste.
- 12Let's stir this blend for a minute until the raw smell is gone and the spices get well mixed together.
- 13Let's now add some colour and nutrition to the pulao. Stir in 1/2 cup green peas, fresh or frozen.
- 14Saut the peas for almost 2 minutes, softening them just so but getting them to absorb all the flavour from the spices and onions.
- 15The bright green peas will also give a wonderful pop of colour to this dish, adding a little natural sweetness.
- 16Then, add just a little water-soaked and drained rice to the cooker or pan. Mix the cooked rice with the saut ed ingredients gently, so the grains of rice will imbibe the flavour of the ghee and spices without being broken.
- 17This gentle folding keeps the integrity of the rice while properly combining the flavours. Season with 1/2 teaspoon of garam masala and 1/2 teaspoon red chilli powder, salt to taste.
- 18Mix well the spices infuse through the rice and peas. The use of garam masala gives out a sizzling warmth to it along with complexity. Also permits a subtle heat from the red chilli powder, which balances out the palate.
- 19500 ml water Add and give a gentle stir.
- 20If you are using a pressure cooker, then pressure it and let it cook for 2 whistles on medium heat.
- 21The steam formed inside the pressure cooker will cook the rice very quickly and effectively.
- 22If you are using a bottom-heavy pan, cover the pan, and cook it on low heat for 15 to 20 minutes, or until it is done in the sense that water is absorbed into it.
- 23Let the pressure go off when utilizing a pressure cooker after the required cooking time is reached. This allows the rice to get fully cooked and soak up any leftover moisture retained in the pot.
- 24When done, take a fork and fluff the rice, which will help part the grains in their entirety along with maintaining its integrity and that of the peas.
- 25Garnish by adding fresh coriander leaves on top to give the Matar Pulao a burst of colour and freshness.
- 26Serve sizzling hot, whether it's the main course or served as an accompaniment to raita or some rich curry.
- 27Matar Pulao is a warm, delectable meal with simple ingredients made to achieve a miracle.
- 28Every single morsel is a luxury, making it the favourite daily and special menu dish.
- 29Treat your taste buds to the warm, spicy flavours of this beloved Indian staple!