Simple Matar Pulao
There’s nothing like the aroma of freshly cooked Matar Pulao wafting through the house. This simple Matar Pulao rice dish is a family favorite, perfect for those busy weekdays or when you want something comforting yet effortless. Matar Pulao, or pea pulao, combines fragrant basmati rice, tender green peas, and a medley of spices to create a meal that’s hearty, healthy, and delicious. Let’s dive into this classic recipe that will become your go-to for a quick, wholesome meal.
What Is Matar Pulao:
Matar Pulao, also known as Pea Pilaf, is a light and flavorful dish that pairs perfectly with raita, curries, or even a simple salad. The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can whip up a dish that’s packed with flavor and nutrition. It’s an ideal choice for lunch, dinner, or as a side dish at festive gatherings.
Rice Tips: How to Choose the Best Type for Pilaf
Choosing the right type of rice is crucial for making a flavorful and perfectly textured pilaf like Matar Pulao. Here are some common types of rice and why basmati rice stands out as the best choice for pilaf dishes:
1.Basmati Rice: (Ideal for pulao/Pilaf) Long-grain and fragrant, basmati rice has a fluffy and non-sticky texture when cooked, making it perfect for pilaf. Its delicate aroma enhances the dish’s flavor profile. Always use aged basmati rice for an even better texture and richer aroma.
2. Jasmine Rice:
Slightly sticky and aromatic, but softer and less structured than basmati. Not ideal for traditional pilaf recipes, as it lacks the distinct separation of grains.
3. Short-Grain Rice:
Sticky and best for dishes like risotto or sushi, not suitable for pilaf due to its texture.
4. Brown Rice:
Nutty and hearty, brown rice can be used as a healthier alternative but requires longer cooking time and additional water. It’s less fluffy compared to basmati.
5. Parboiled Rice:
Firm and less sticky, parboiled rice works for pilaf but lacks the aromatic quality of basmati rice.
6. Wild Rice:
Nutty and chewy, wild rice is better suited for salads or mixed grain dishes rather than pilaf.
Pro Tips for Cooking Rice for pea Pilaf:
- Always rinse basmati rice thoroughly to remove excess starch, ensuring the grains remain separate. Soak the rice for about 20 minutes before cooking for an even texture.
- Use the right water-to-rice ratio, typically 1¾ cups of water for every cup of basmati rice, for perfectly cooked grains. Always use aged basmati rice for the best texture and flavor.
- Adjust the spice level by varying the number of green chilies.
Ingredients For Matar Pulao:
- Basmati Rice : The star of the dish, long-grain basmati rice ensures a fluffy and fragrant pulao. opt for aged basmati for the best results, as it holds its shape well and enhances the aroma. Properly rinsing and soaking the rice before cooking ensures each grain stays separate and perfectly cooked.
- Green Peas : Fresh peas are ideal for their natural sweetness and bright flavor, but frozen peas are a great alternative that doesn’t compromise taste. They add a burst of sweetness and a vibrant green hue, making the pulao visually appealing.
- Onion: Thinly sliced onions caramelize during cooking, contributing a rich, slightly sweet flavor that balances the spices. They form the base of the dish, providing depth and complexity.
- Green Chilies : These lend a subtle heat to the pulao. Their spice level can be adjusted or omitted depending on your preference, making the dish customizable for everyone.
- Whole Spices: A blend of aromatic spices—bay leaf , cloves , cinnamon stick , and green cardamom—infuses the rice with a warm, earthy flavor. These spices create the signature pulao fragrance and enhance its taste profile.
- Ghee or Oil : Ghee imparts a rich, buttery flavor that complements the spices beautifully, while oil offers a lighter, vegan-friendly option. Both work well to coat the rice and prevent it from sticking.
- Ginger-Garlic Paste : This essential base ingredient adds a subtle zing and blends harmoniously with the spices, creating a fragrant foundation for the dish.
- Water : The precise amount of water is key for perfectly cooked rice. Adjust the quantity slightly depending on the rice variety and its absorption capacity.
- Salt: A crucial ingredient that enhances all the flavors and ties the dish together. Add it carefully to ensure a balanced and flavorful pulao.
How to Make Matar Pulao:
Wash and Soak Rice
Rinse the basmati rice under running water until the water runs clear. Soak for 20 minutes, then drain and set aside.
Sauté the Onions and Spices
Heat oil in a pot and sauté sliced onions until translucent. Add whole spices and fry until the onions begin to turn a light golden shade.
Cook the Peas
Add ginger-garlic paste and cook for 30 seconds until fragrant. Stir in the peas, salt, and green chilies, cooking for about a minute or until softened. (If using frozen peas, cook for an additional minute.)
Add Water
Add water and bring the mixture to a boil. Adjust salt to taste after testing.
Incorporate the Rice
Mix in the drained basmati rice. Cook on high heat until all the water fully evaporates. Gently fold the rice with a slotted spoon using a light motion to keep the grains intact.
Steam the Rice
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and steam for 15 minutes. To prevent the bottom layer of rice from burning, place a flat pan (tava) under the pot if available.
Fluff and Serve
Allow the rice to sit undisturbed for 5 minutes after steaming. Then, remove the lid and gently fluff the rice to prevent clumping, even if it will be served later.
What to Serve With Matar Pulao?
- Pea pulao pairs perfectly with a fresh salad, plain yogurt, or raita, and kebabs like Aloo Tikki or Chapli Kebab for a simple yet satisfying dinner.
- It complements curries with a soupy base, such as Aloo Gosht or Chicken Karahi or Chicken Curry, offering a comforting and flavorful meal.
- This versatile dish shines with roasted & fried Chicken Thighs or fried Salmon Fillet, making it a favorite for any gathering Pea pulao also serves as an excellent side dish to roast chicken, lamb, or beef, elevating your meal with its delicious simplicity.
Storing Options:
Storing: Allow the pulao to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
Reheating: Sprinkle a few drops of water over the pulao and microwave for 1-2 minutes. Alternatively, reheat in a pan on low heat, stirring occasionally to prevent sticking.
Indulge in aromatic South Asian rice dishes that celebrate tradition.
FAQs
Can I use brown rice?
Yes, but adjust the cooking time and water quantity.
Can I make it vegan?
Substitute ghee with any neutral oil.
What can I pair with Matar Pulao?
Raita, curry, pickle, or a fresh salad make great accompaniments.
Can I add other vegetables?
Absolutely! Carrots, beans, or cauliflower can be added for variation.
How do I prevent the rice from sticking?
Ensure the rice is well-rinsed and soaked, and don’t overcook it.
Simple Matar Pulao ( Green Peas Pilaf)
Description
This simple Matar Pulao recipe is your answer to a quick and delicious meal! With fragrant basmati rice, sweet green peas, and aromatic spices, this one-pot wonder is perfect for all occasions. Ready in under 30 minutes, it’s a must-try!
Ingredients
Instructions:
- Wash and soak basmati rice for 20 minutes; drain.
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Heat oil in a pot and sauté sliced onions until translucent. Add whole spices and fry until the onions begin to turn a light golden shade.
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Add ginger-garlic paste and cook for 30 seconds until fragrant. Stir in the peas, salt, and green chilies, cooking for about a minute or until softened. (If using frozen peas, cook for an additional minute.)
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Add water and bring the mixture to a boil. Adjust salt to taste after testing.
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Mix in the drained basmati rice. Cook on high heat until all the water fully evaporates. Gently fold the rice with a slotted spoon using a light motion to keep the grains intact.
-
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and steam for 15 minutes. To prevent the bottom layer of rice from burning, place a flat pan (tava) under the pot if available.
-
Allow the rice to sit undisturbed for 5 minutes after steaming. Then, remove the lid and gently fluff the rice to prevent clumping, even if it will be served later.
Servings 3
- Amount Per Serving
- Calories 401kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Potassium 269mg8%
- Total Carbohydrate 66g22%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 8g16%
- Vitamin A 4151 IU
- Vitamin C 20 mg
- Calcium 57 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Always use aged basmati rice for the best texture and flavor.
- To make it more wholesome, toss in some diced carrots or paneer cubes.
- Adjust the spice level by varying the number of green chilies.
