Peas Pulao Recipe (Matar Pulao)
Peas Pulao (Matar Pulao) is a quick, filling, and flavorful one-pot Indian rice dish that is nutritious and good for managing your carb cravings. Make it at home using my easy recipe.
Servings: 4 people
Ingredients
- 1 cup long grain white basmati rice
- 2-3 whole cloves (laung)
- 1 whole black cardamom (badi elaichi)
- 3-4 whole black peppercorns (kali mirch)
- 1 tablespoons ghee use oil for a vegan version
- ½ teaspoon cumin seeds
- 1 whole bay leaf (tejpatta)
- 10-12 whole cashew nuts optional
- ½ cup thinly sliced red onions
- ½ cup green peas fresh or frozen
- 1 teaspoons salt
- ½ teaspoon freshly squeezed lime juice
Instructions
- Rinse the rice with water 2-3 times until the water runs clear.
- Soak the rice in 3-4 cups of water for 20 minutes.
- Add cloves, black cardamom, and peppercorns to a mortar and pestle and crush gently. Keep aside.
- Heat ghee in a pan over medium heat.
- When the ghee is hot, add cumin seeds, bay leaves, and crushed spices to the pan and saute for 4-5 seconds.
- Add cashew nuts and saute until they turn light brown, stirring continuously.
- Add onions and saute until golden brown (3-4 minutes). Stir frequently while frying.
- Reduce the heat to low.
- Drain the rice and add it to the pan along with green peas, lime juice, salt, and 2 cups of water. Stir gently.
- Cover the pan with a tight-fitting lid and cook the pulao undisturbed on low heat until all the liquid is absorbed and the rice is tender (20-25 minutes).
- Remove pan from heat and let the pulao rest for 5 minutes.
- Remove the lid and fluff the matar pulao gently with a fork. Serve hot.
Video
Notes
Instant pot and traditional pressure cooker recipes are in the post.
Stick to the measurements, especially those for rice and water. Pulao might turn out dry or mushy if they are not perfect. I suggest using standard cup measures to measure the ingredients.
Once the water is added and the pan's lid is closed, do not open the lid in between cooking. If you do so, the steam will escape, and the pulao might not cook perfectly.
If you don't like whole spices coming into your mouth, then add the crushed spices to a closed tea diffuser and add the diffuser in the rice while cooking it. Discard the spices once the pulao is cooked.
Nutrition
Calories: 328kcal | Carbohydrates: 57g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 782mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
