Matar Pulao (Peas Pulao) - 20-Minute Prep!
This Matar Pulao (peas pulao) is easy, flavorful, and it takes 20 minutes of initial prep time! Perfect for a weeknight rice dish yet elegant enough for guests. This recipe includes stovetop and Instant Pot instructions.
Equipment
- Non-stick Dutch Oven (5.5 qt)
Ingredients
- 1 1/2 cups aged, long-grain basmati rice
- 2 tbsp neutral oil such as grapeseed or avocado
- 1 tbsp ghee or butter or sub more oil
- 1 small yellow onion quartered and thinly sliced
- 3 garlic cloves crushed or very finely chopped
- 3/4 inch fresh ginger crushed or very finely chopped
- 1 small dried bay leaf
- 1 tsp coriander seeds roughly crushed using a mortar & pestle
- 1 tsp cumin seeds
- 1 black cardamom
- 1- inch cinnamon stick
- 1 small tomato (I use Roma) finely chopped or roughly pureed in food processor
- 1 small green chili pepper (such as Serrano or Thai chili) optional
- 1/2 tsp garam masala
- 1/4 tsp ground black pepper
- 2 1/4 tsp kosher salt
- 1 cup frozen green peas
- 2 3/4 cups water
- Chopped cilantro for garnish (optional)
Instructions
- Wash rice: Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water while you proceed with the recipe.
- Heat oil and ghee in a nonstick Dutch oven over medium heat. Add the onion and sauté, stirring often, until golden brown (~10 minutes). The onions will determine the color of the pulao so you want them deeply and evenly golden-brown. Deglaze the pan with ¼ cup water. Once the water dries up, add all the garlic, ginger, and whole spices and sauté for a minute, until aromatic. Add the tomatoes and green chili pepper (if using) and continue to cook for another 3-5 minutes, until the oil starts separating.
- Add garam masala, ground black pepper, salt, and frozen peas and stir. Pour in the water.
- Increase the heat to high and cover to bring to a boil. Meanwhile, drain the rice thoroughly. Once the water comes to a boil, add the drained rice and stir gently to mix. Taste the broth. It should taste saltier than you prefer because it’ll mellow out once rice is cooked. If it's not, add a bit more salt.
- Cover to bring to a boil again, then reduce the heat to medium. Cover partially with the lid. Allow to simmer, undisturbed, for about 5 minutes. The water level will reduce and the rice will rise to the surface.
Steaming ('Dum')
- Layer the lid with a kitchen cloth or tea towel and seal tightly. Allow the pulao to develop steam for a few seconds. You’ll be able to feel the steam escaping from the sides of the pan.
- Reduce the heat to the lowest setting and allow to cook for 15 minutes. Turn off the heat and allow to rest for another 10-15 minutes. (Do not peek or stir throughout this process.)
- Use a rice paddle to gently lift the rice from the edges and fluff. Transfer onto a serving tray (or your plate!). Garnish with cilantro, if desired. Serve with cucumber raita, mint raita, or plain yogurt.
Video
Notes
Instant Pot Method: Use 1 3/4 cups water. Complete Steps 1-3 on Saute - More/High. After Step 3, instead of bringing the water to a boil, drain and add the rice. Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Fluff with a rice paddle.
Rice Cooker Method: No change in water. Complete steps 1-3 on a skillet, then transfer to a rice cooker along with water and drained rice. Cook on Normal Setting.
Nutrition
Calories: 401kcal | Carbohydrates: 66g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 1362mg | Potassium: 269mg | Fiber: 5g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 2mg