Matar Pulao with Fragrant Basmati Rice

Ingredients

• 2 cups (400g) basmati rice, soaked for 30 minutes 2 cups (400g) basmati rice, soaked for 30 minutes
• 1 cup (200g) green peas 1 cup (200g) green peas
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 green cardamom pods 2 green cardamom pods
• 1-inch cinnamon stick 1-inch cinnamon stick
• 1 medium-sized onion, thinly sliced 1 medium-sized onion, thinly sliced
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
2. 2.
   Add sliced onions and green chilies to the pan. Cook until the onions turn golden brown.
3. 3.
   Stir in ginger-garlic paste and cook for another minute.
4. 4.
   Add turmeric powder, red chili powder, and salt. Mix well.
5. 5.
   Add soaked basmati rice and green peas to the pan. Gently stir to combine all the ingredients.
6. 6.
   Pour 4 cups (950ml) of water into the pan and bring it to a boil.
7. 7.
   Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
8. 8.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro leaves.
9. 9.
   Serve hot and enjoy the flavorful Matar Pulao!

Treat your ingredients with care...

• Basmati rice — Soaking the rice before cooking helps to remove excess starch and ensures that each grain remains separate and fluffy.
• Ghee — Ghee adds a rich and nutty flavor to the pulao. If you prefer a vegan version, you can substitute ghee with vegetable oil.

Tips & Tricks

• For added flavor, you can toast the whole spices (cumin seeds, cardamom pods, and cinnamon stick) in the ghee before adding the onions.
• To make the pulao more nutritious, you can add diced vegetables like carrots and bell peppers along with the peas.
• For a spicier version, increase the amount of red chili powder or add a pinch of garam masala.
• Make sure to fluff the cooked rice gently with a fork to avoid breaking the grains.
• Leftover Matar Pulao can be refrigerated and enjoyed the next day. Reheat it in a pan with a little water to restore its moisture.

Serving advice

Matar Pulao can be served as a standalone dish or as a side dish alongside Indian curries, raita, or yogurt. It pairs well with a refreshing cucumber and mint raita or a tangy tomato chutney. Serve it hot to fully enjoy the flavors and aromas of this delicious rice dish.

Presentation advice

To enhance the presentation of Matar Pulao, garnish it with a sprinkle of fried onions and a few strands of saffron. Serve it in a decorative serving dish or on individual plates, making sure to showcase the vibrant green peas scattered throughout the rice.