Matar Pulao
Matar Pulao, also known as Peas Pulao, is a fragrant and savory dish that is a staple in South Asian cuisine. This simple yet delightful dish combines the aromatic basmati rice with the sweetness of green peas, all infused with a medley of spices that elevate the rice to something truly special. Matar Pulao is appreciated for its versatility, serving as a perfect accompaniment to a variety of curries and dishes or enjoyed on its own for its subtlety and comforting flavors. It’s a popular choice for a quick lunch or dinner and is often a part of celebrations and gatherings, signifying the joy of sharing a meal together.
The magic of Matar Pulao lies in its simplicity and the perfect balance of flavors. The dish is a testament to the idea that you don’t need a plethora of ingredients to create something delicious. The key components, rice, and peas, are pantry staples, making this dish an easy go-to recipe. The selection of spices, including cumin, cloves, and cinnamon, adds depth and warmth, making each bite a delightful experience. Preparing Matar Pulao is a culinary joy, allowing the cook to bring together simple ingredients to create a dish that is comforting, nutritious, and flavorful.
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 cup Green peas (fresh or frozen)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 small Onion, thinly sliced
- 1 Bay leaf
- 4-5 Cloves
- 1 inch Cinnamon stick
- 2 Green cardamoms
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ginger, grated (optional)
- 2-3 Green chilies, slit (adjust to taste)
Preparation Steps
- Rinse the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
- Heat the Oil/Ghee: In a large saucepan or a pot, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.
- Sauté the Aromatics: Add the sliced onion to the pan and sauté until they turn golden brown. Stir in the bay leaf, cloves, cinnamon stick, and green cardamoms. Sauté for another minute until the spices are fragrant.
- Cook the Peas: Add the green peas to the pan, along with the grated ginger and green chilies. Sauté for 2-3 minutes.
- Cook the Rice: Add the drained rice to the pan along with salt and water. Stir gently to mix everything together.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
- Fluff and Serve: Once the rice is cooked, gently fluff it with a fork. Cover again and let it sit for 5 minutes before serving.
Servings
- Servings: This recipe serves 4 people.
Time
- Prep Time: 10 minutes (plus soaking time)
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Important Points
- Soaking the basmati rice prior to cooking helps in achieving a fluffier texture.
- Be careful not to stir the rice too much while cooking to avoid breaking the grains.
- Adjust the green chilies according to your spice preference.
How to Serve Matar Pulao
Matar Pulao is best served hot, garnished with fresh cilantro leaves. It pairs beautifully with yogurt, raita, or any curry of your choice, such as paneer butter masala or chicken curry. It can also be enjoyed on its own as a light and satisfying meal.
In Conclusion
Matar Pulao is more than just a dish; it’s a celebration of flavors, textures, and the simple pleasures of cooking. With its aromatic spices and the freshness of green peas, it brings comfort and joy to any table. This dish exemplifies the beauty of Indian cuisine, where even the most straightforward ingredients can be transformed into a meal that delights the senses. Whether you’re cooking for a special occasion or just a simple family dinner, Matar Pulao is a dish that promises to please and satisfy.
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