Matar Pulao
Matar Pulao brings together fragrant basmati rice, sweet green peas, and warm spices for a comforting, flavourful meal that fits perfectly with any curry or raita. A simple, wholesome recipe that always satisfies.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Basmati Rice
- 50 ml Oil
- 1 tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 2 Bay Leaves
- 1 Star Anise
- 2 Black Cadamoms
- 1 Cinnamon Stick
- 6 Cloves
- 1 Onion
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 300 g Green Peas
- 2 Tomatoes
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 700 ml Water
Instructions
- 1
Rinse the rice thoroughly and soak it in cold water for about 20 minutes, then drain and set aside.
- 2
Heat oil in a large pan over medium heat. Once hot, add cumin seeds, black peppercorns, bay leaves, star aniseed, black cardamoms, cinnamon stick, and cloves. Let them sizzle for 1–2 minutes until fragrant.
- 3
Stir in the sliced onion and sauté for 4–5 minutes, stirring occasionally, until the onions turn light golden brown.
- 4
Mix in the ginger paste and garlic paste, cooking for another minute until their raw aroma fades.
- 5
Add the peas and chopped tomatoes. Cook for 3–4 minutes, stirring gently until the tomatoes soften slightly.
- 6
Sprinkle in coriander powder, garam masala, and salt. Stir well to coat the vegetables and cook for another 2–3 minutes so the spices release their flavour.
- 7
Pour in enough water to cook the rice and bring it to a gentle boil.
- 8
Add the soaked and drained rice. Stir carefully to mix everything together, then cook over high heat for about 6–8 minutes until most of the water is absorbed.
- 9
Lower the heat to the minimum, cover the pan with a tight-fitting lid, and let it steam for 15 minutes.
- 10
Once done, turn off the heat and let it rest for 5 minutes before fluffing the rice gently with a fork.