Peas Pulao, Matar Pulao is a delightful and versatile one pot rice dish that satisfies your taste buds. This quick and easy-to-make recipe is a popular favorite in Indian cuisine, celebrated for its rich flavors and simple ingredients. Peas Pulao is a go-to recipe that perfectly balances flavor, nutrition, and satisfaction. Give it a try to satisfy your cravings for a hearty and flavorful meal without compromising on dietary goals.
About This Recipe
Peas pulao, also known as matar pulao, is a delicious and aromatic one meal rice dish recipe. This delectable dish combines the goodness of rice with the sweetness of peas. People of all ages enjoy relishing this pulao.
The beauty of peas pulao lies in its simplicity. Quick and easy peas pulao, green peas pulao can be is a perfect choice for both weekdays and special occasions. You can even pack this in school or office lunch box.
The aroma that fills the kitchen while preparing peas pulao is enough to make anyone’s mouth water. From the first spoonful, you are greeted with a burst of flavors from the spices, the sweetness of the peas, and the fragrant rice. This dish is not only visually appealing but also a delight to the taste buds.
Peas pulao is a versatile dish that can be enjoyed as a main course or as a side dish to complement other Indian delicacies. Whether you’re hosting a dinner party or just preparing a simple meal for your loved ones, peas pulao is sure to win everyone’s heart with its simplicity and irresistible taste.
Peas Pulao Recipe
To prepare this dish, sauté some whole spices like cinnamon, cloves, and cardamom in hot ghee or oil. This process helps to release their fragrant flavors and infuse the rice with their essence.
The vibrant green color of the peas adds a pop of freshness to the dish, and also provides a slight crunch. The ratio of rice to peas can vary according to personal preference, allowing you to customize the dish to your liking.
To enhance the flavor of the peas pulao, you can also add a handful of fried onions, cashews, and carrots. These ingredients add a delightful sweetness and crunch to the dish, elevating it to another level. Once all the ingredients are combined, water is added. Then the pulao is left to cook on low heat until the rice is perfectly fluffy and each grain is separate.
It is often served alongside raita or with a simple cucumber and tomato salad. Don not forget to check side dish recipes that perfectly pair with peas pulao.
Peas Pulao Ingredients
Rice: As this pulao is regular during the winters, I prefer using short grain basmati or sona masoori rice. I use long grain basmati rice for making biryani and for pulao I use short grain basmati rice.
Onion: Sliced onions provide a delicate sweetness when sautéed, adding depth to the dish.
Green Chilies: Slit green chilies offer a subtle heat that complements the overall flavor profile. Adjust the quantity to suit your spice tolerance.
Green Peas: These little green gems not only contribute vibrant color but also a natural sweetness that perfectly balances the spices. You can use fresh or frozen green peas. If fresh green peas are available. try making this pulao with fresh green peas.
Tomato: I always remove seeds before chopping the tomatoes. These add a tangy and juicy dimension to the pulao.
Salt: A crucial seasoning that balances the flavors and allows the spices and vegetables to shine.
Carrot (optional): Diced carrots, when included, contribute a sweet and earthy element, enhancing the overall nutritional value.
Cashews: Roasted cashews offer a delightful crunch and nutty richness, adding both texture and taste.
Oil or Ghee: The choice between oil and ghee impacts the overall richness and flavor of the dish. Ghee adds a traditional, buttery richness, while oil is a healthier alternative.
Garam Masala: A blend of various spices, garam masala brings warmth and a final touch of flavor, elevating the dish to a new level.
Shahi Jeera: Also known as royal cumin seeds, Shahi jeera infuses a distinct and slightly sweet aroma, setting this dish apart from other rice preparations. You can use cumin seeds too.
Black Peppercorns: These add a gentle spiciness and heat to the dish, enhancing its overall flavor profile.
Cardamoms, Cloves, Cinnamon: These aromatic spices release their essence as they sauté, infusing the rice with a warm and inviting fragrance.
Bay Leaf: The bay leaf imparts a subtle earthy note and depth to the dish’s flavor.
Star Anise: This unique spice contributes a hint of licorice-like flavor, adding complexity to the pulao.
Peas Pulao Side Dish
Peas pulao is a delicious and aromatic Indian rice dish that is typically enjoyed as a main course. To enhance the flavor of the peas pulao, you can pair it with some delectable side dishes. Here are a few suggestions:
Raita: The tangy and refreshing taste of the raita adds a lovely contrast to the richness of the peas pulao.
Mango Pickle: If you enjoy a little tang and spice, serve some homemade mango pickle on the side. This tangy condiment, made with raw mangoes and spices adds a burst of flavor.
Papad: Crispy and thin papads are a popular accompaniment to Indian meals. These thin lentil or rice crisps add a delightful crunch to meal. Break them into small pieces and enjoy them with every bite of the peas pulao.
Mixed Vegetable Curry: The combination of the mildly spiced rice with a rich and robust curry is a hearty and satisfying meal.
Remember, these are just a few suggestions, and the choice of side dishes will ultimately depend on your personal preferences and the overall menu. Feel free to get creative and experiment with different combinations to create a meal that is tailored to your taste buds. Bon appétit!
- 2 cups Rice, washed and soaked in water for 15 min
- 1 Onion, finely sliced
- 2 Green chilies, slit into half
- ½ cup Green peas, washed
- 1 Tomato, remove seeds and chop finely
- 1 tbsp Shahi jeera
- 1 tbsp Black peppercorns
- 2 Cardamoms
- 2 Cloves
- 1 two-inch stick Cinnamon
- 1 Bay Leaf
- ½ Star anise
- ½ tbsp. Garam Masala
- 10-12 Cashews
- 1 Carrot, peeled and diced, optional
- 2 tbsp. Oil | Ghee
How To Make Peas Pulao | Matar Puloa Recipe
- Heat the oil or ghee in a heavy-bottomed pan over medium heat. Once hot, add the shahi jeera, black peppercorns, cardamoms, cloves, cinnamon, bay leaf, and star anise.
- Sauté for a minute or so until the spices release their aromas.
- Add the sliced onions and green chilies to the pan. Sauté them until the onions become translucent and turn a light golden brown.
- If you're using diced carrots, add them now and cook for a few minutes until they slightly soften.
- Add the green peas and chopped tomatoes to the pan. Sauté for a few minutes until the tomatoes turn soft and the peas are well-coated with the spices.
- Now, add the drained rice to the pan. Stir gently to mix the rice with the other ingredients. Sauté for 2-3 minutes to lightly toast the rice.
- Pour in 4 cups of water and add the garam masala. Season with salt according to your taste. Mix well.
- Cover the pan with a lid and reduce the heat to low. Let the peas pulao simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- Be careful not to stir the rice too much, as it might become mushy.
- While the rice is cooking, you can fry the cashews separately until they are golden brown. You can do this in a small pan with a little ghee or oil.
- Once the rice is cooked, fluff it with a fork. Garnish your peas pulao with the fried cashews.
- Delicious and aromatic Peas Pulao is ready to be serve!
- Enjoy it as a standalone meal or pair it with your favorite curry or raita for a complete Indian feast.
When i season, I prefer using fresh green peas. If using fresh green peas, blanch them in hot water before adding them to the rice. This will help in getting soft peas. If using frozen peas, thaw them before adding to the rice.
Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 194mgCarbohydrates: 37gFiber: 4gSugar: 5gProtein: 6g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.