Easy Matar Pulao

This simple pea pulao is vegan and gluten-free and makes a delicious side dish or light supper. Rice and flavorful peas are combined with onions and savory spices to make Matar pulao, which may be made entirely in a pressure cooker or in a pan on the stovetop. I provide step-by-step directions for making this delicious Matar pulao using the stovetop pan approach.

What is Matar Pulao?

This easy peas pulao, also known as Matar pulao (Matar is the word for peas), is great for making a hearty and nutritious vegetable side or main meal. Typically cooked with rice and stuffed with fresh or frozen vegetables, a pulao is also known as pilaf. The green peas in this pea pulao are unquestionably the shining stars.

They are prepared with traditional Indian and Pakistani spices as well as onions, which add flavor without dominating the earthy pea flavor. Basmati rice, caramelized onions, and mildly sweet peas come together to provide a warm and homey dish that you're sure to love.

Peas pulao is not only suitable for vegetarians and vegans, but it is also gluten-free. So you can savor every savory, delectable bite with great satisfaction. It is simple to modify the recipe to your preferences, even though I prefer to make my version fairly simple to let the peas shine through. You can include diced carrots, potatoes, or almost any other vegetable you like.

Additionally, you can prepare it in a pressure cooker or a pan on the stovetop according to your preference. This classic pea pulao dish was taught to me by my mother We refer to it as "Matar wale chawal. It is very common in Punjabi households and goes well with traditional Indian/Pakistani dishes like raita, curries, and dals (lentils).

You could even serve it on its own for a quick yet incredibly tasty lighter supper. I'm sure that your family will love it as much as we do if you give it a try!

Ingredients:

2 Tbsp Ghee/oil 1 Tsp Cumin Seeds 1 Large onion (sliced) 1 Bay Leaf 3 Cloves 1 Black Cardamom 2 Green Cardamom 1 small piece of Mace 1-inch Cinnamon 5 Pepper Corns 1 Tbsp Ginger Garlic Paste 3 Green Chilies 1/4 Tsp Garam Masala 1 Cup Green Peas 1.5 Cups Basmati Rice Salt

Directions:

1. First, make the basmati rice as follows: 1 and 1/2 heaping cups of basmati rice should be thoroughly rinsed in cool water until the water is clear. Then strain the rice after soaking it for 20 to 30 minutes. This step is important to ensure that every grain of rice cooks evenly and produces the fluffiest, most soft rice dish possible.

2. Next, heat 2 tablespoons of oil or ghee in a large pan (suitable for cooking rice). Add the following spices:

• 1-inch stick of cinnamon
• 1 medium-sized bay leaf
• 1 tsp of cumin seeds
• 3 cloves
• 1 black cardamom
• 1 small piece of Mace
• 2 green cardamom pods

Spices should be fried for a few seconds on low to medium heat until they begin to release their aroma. While frying, take care not to burn the spices.

3. Now slice the onions and add them to the spices. Mix and cook the onions until they are either slightly or fully caramelized. But once more, be careful not to burn the onions since this will give the Matar pulao a bitter flavor.

4. Add the ginger-garlic paste to it. Saute it for 2 to 3 minutes.

5. Add green chilies, garam masala powder, and peas. Give it a good mix.

6. Add 2.5 cups of water to it. Then allow it to boil.

7. Now add the drained basmati rice to it. Give it a good mix. Make sure not to break the rice.

8. For one minute, sauté and stir the rice, making sure that every grain is coated with oil (or butter or ghee).

9. Add salt to the dish. Mix thoroughly, then taste the mixture to make sure the water is just a little bit salty.

10. Now cover and let it cook until done.

The delicious Matar Pulao is ready! Serve it and enjoy it with Raita or salad.

Serving Suggestions For You:

Enjoy pea pulao on its own as a side dish or main course, or pair it with almost any toppings or sides. The creamy and chilly yogurt sauces and dips, such as onion tomato raita and cucumber raita, go incredibly well with the peas and rice.

The Kadhi Pakora, sliced onion rings, onion-tomato salad (Kachumber), mango or lemon pickles, as well as fresh curd (yogurt) as such work well with Matar pulao. Even serving with a side of lemon wedges is an option.

Peas pulao can be served with fried, roasted, or masala papad, a plain Gujarati kadhi, and tasty pakora for an even heartier lunch.

Have you ever tried such a lunch idea? Do give it a try and let us know how it went.