 Recipe "Pinterest")
I’ve grown up in a state which is also known as ‘Rice Bowl of India’. The farmers here grow more than 50 varieties of rice that goes all over India and across the globe. And for those who aren’t aware this goes out as a piece of information that every rice has its own distinctive quality, texture, flavor and aroma. Hence not every rice goes into pilaf or pulao. Having said that Matar Pulao or Peas Pilaf is a popular rice recipe made with green peas and whole spices. This recipe is famous in North India particularly but is also made all over the country with mild variations as per one’s palate.
Biryani or Pulao asks for long grain basmati rice that not just gives a great texture and character to the dish but also makes dish aromatic. As winter is approaching hence you can use fresh green Peas for the recipe or can even use the frozen ones as it hardly makes any difference to the flavor. The use of cinnamon , star anise gives a distinctive flavor to the pulao. I often make this Matar pulao at home, specially during winters and serve with Paneer Makahanwala or even goes well with Paneer Makhana Curry. Pair it with your favorite Curry and Boondi Raita and you’re sorted with your winter weekend meal.
Paneer lovers can check my Paneer Makhanwala recipe to pair up with this rice dish.
Which Rice is the best for Matar Pulao?
Always use Aged Long Grain Basmati Rice for Matar Pulao or any other pulao.
How to get perfect long grains after cooking?
While cooking pulao or biryani its very important the rice should be aged long grain. For best results always soak rice 30-40 mins before cooking.
Matar Pulao should be served with what?
Matar pulao is a complete one Pot meal and can be best enjoyed with Boondi Raita and any of your favorite Paneer curry.
What is the best oil to cook Matar Pulao?
I always prefer cooking matar pulao in pure ghee to give amazing flavor and aroma.
How to make Matar Pulao?
Firstly wash and soak rice in water for 30 mins. Now take a thick bottomed handi and heat ghee . Add whole spices (bay leaf, cinnamon stick, black peppercorns, star anise, cloves,cardamom) and let them crackle. Now add thin sliced onions and slit green chilies. Fry till the onion is golden. Now add ginger garlic paste and fry till raw smell goes off. Take a bowl of green peas (fresh or frozen) and add into the handi and fry for a minute or two. Now add 2 tbsp of curd along with soaked rice and mix well. Fry on high flame till the rice looks fried and separates from each other and all the moisture is evaporated. Add salt as per taste and warm water. Stir and let it come to a boil. Now summer the flames and close lid, cook for 25-30 mins or until cooked. Turn off the flames, add some ghee on top and let it rest for 5 mins. Now gently mix the pulao and serve hot with your choice of accompaniments.
What are the other mode of cooking matar pulao?
Matar pulao can be cooked on stove top (like mentioned above), in microwave and also in instapot / multipot.
| Prep Time | 30 Minutes |
| Cook Time | 35 Minutes |
| Servings |
People
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- 500 Grams Long Grain Basmati Rice
- 4 Cups Warm Water
- 2 Tbsp curd
- 1 Cup Green Peas
- 1 Big Onion Thin sliced
- 1/2 Tbsp Ginger Paste
- 1/2 Tbsp Garlic Paste
- 2 Green Chilies Slit
- 4 Tbsp ghee (Clarified butter)
- 1 Bay Leaf
- 1 Inch Cinnamon Stick
- 4 Cloves
- 4 Peppercorns
- 1 Star Anise
- 2 cardamom
- salt To taste
Ingredients
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- Wash rice in running water and soak for 30 mins.
- For cooking matar pulao, heat 3 tbsp ghee in a thick bottomed handi (I used Borosil handi) and add whole spices (bay leaf, cinnamon, cloves, cardamom and star anise). Wait till the crackle.
- Now add thin sliced onions and slit green chilies. Fry until golden and then add ginger garlic paste. Mix and saute till raw smell goes off.
- Add washed peas to the handi along with 2 tbsp curd. Mix all and fry for a minute or two.
- Drain excess water from the rice and empty the soaked rice into the handi. Mix well to combine and fry till the rice grains look dry and all the moisture is evaporated.
- Season with salt as per choice and then add Luke warm water to the rice mix.
- Bring to boil and them simmer the flames. Close lid and cook for 30 mins or until cooked.
- Turn off the gas now and drizzle left over ghee on top and let the rice rest for 5 mins.
- Now gently mix the pulao and serve hot with your favorite accompaniments.
If you like this Matar Pulao recipe then try making at home and share your experience with me in comments below.
Love : Shaheen 💖
