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.

Peas Pilaf (matar Pulao)

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

  1. 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.
  2. 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.
  3. Add the sliced onions, green chilies, minced garlic, and grated ginger. Sauté until the onions are golden brown.
  4. Stir in the cumin seeds and turmeric powder. Cook for another minute.
  5. Add the drained rice and green peas to the pot. Stir gently to coat the rice with the aromatic spices.
  6. 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.
  7. 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