Peas Pilaf (matar Pulao)
Peas Pilaf, also known as Matar Pulao, is a popular North Indian rice dish that is flavored with aromatic spices and loaded with sweet green peas. This dish is perfect for a comforting weeknight meal or as a side dish for a festive feast.
Ingredients
- 2 cups basmati rice
- 1 cup fresh or frozen green peas
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise
- 4 cups water
- 1/4 cup ghee or oil
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- Heat ghee or oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions, green chilies, minced garlic, and grated ginger. Sauté until the onions are golden brown.
- Stir in the cumin seeds and turmeric powder. Cook for another minute.
- Add the drained rice and green peas to the pot. Stir gently to coat the rice with the aromatic spices.
- Pour in the water and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and remove from heat. Let it rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Spoon Measuring cups Knife Cutting board
Tools
Fork Stovetop
Serving suggestions
Serve the Peas Pilaf hot with a side of raita (yogurt dip) and a sprinkle of fresh cilantro.
Tips & tricks
For an extra burst of flavor, add a handful of fried cashews and raisins to the pilaf before serving.
Cost
$8