Matar Pulao
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice (30 minutes passive time)
- b.Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
- c.Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
- d.After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
- 2
Step 2
- a.Temper Spices & Sauté Aromatics (5 minutes)
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
- d.Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
- e.Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
- f.Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Sauté Peas and Rice (3 minutes)
- b.Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
- c.Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
- 4
Step 4
- a.Cook the Pulao (15-18 minutes)
- b.Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
- c.Increase the heat to high and bring the water to a rolling boil.
- d.Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
- 5
Step 5
- a.Rest, Fluff, and Serve (10 minutes passive time)
- b.Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
- c.After resting, open the lid and gently fluff the rice with a fork to separate the grains.
- d.Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use good quality, aged basmati rice for the best long, separate grains and aroma.
- 2Soaking the rice is crucial for a non-sticky, fluffy pulao. Do not skip this step.
- 3The 1:2 rice to water ratio (1.5 cups rice to 3 cups water) is key for perfectly cooked pulao.
- 4Sautéing the rice for a minute before adding water helps in getting a nice texture and prevents it from turning mushy.
- 5Let the pulao rest for 10 minutes after cooking before fluffing. This allows the grains to firm up and absorb any remaining steam.
- 6For extra flavor, you can use vegetable broth instead of water.
Adapt it for your goals.
Vegetable Pulao
Add 1 cup of mixed vegetables like diced carrots, green beans, and cauliflower along with the peas for a more wholesome meal.
Paneer Matar PulaoPaneer Matar Pulao
Add 150g of cubed paneer, lightly fried until golden, along with the peas to make the dish richer and higher in protein.
Mushroom Matar PulaoMushroom Matar Pulao
For an earthy flavor, sauté 1 cup of sliced mushrooms with the onions until they release their moisture and start to brown.
Coconut Milk PulaoCoconut Milk Pulao
Replace 1 cup of water with 1 cup of light coconut milk for a creamy, subtly sweet flavor profile, reminiscent of South Indian cuisine.
Why this is on our healthy list.
Energy Booster
The complex carbohydrates from basmati rice provide a steady and sustained release of energy, keeping you feeling full and active for longer.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein and dietary fiber, which are essential for muscle maintenance, satiety, and promoting good digestive health.
Aids Digestion
The whole spices used, such as cumin, cloves, and cardamom, are traditionally known for their carminative and digestive properties, helping to prevent bloating and improve overall gut health.
Frequently asked questions
One serving of Matar Pulao contains approximately 375-400 calories, depending on the amount of ghee used and serving size.