Matar Pulao
Fluffy basmati studded with sweet green peas and perfumed with whole spices. A quick, no-onion-no-garlic pulao that pairs with any dal or raita.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Sweetness
Richness
Method
- 1Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 2Heat the oil in a heavy pan over medium heat.
- 3Crackle the cumin seeds, then add the bay leaf, cloves, cardamom and cinnamon.
- 4Add the slit green chilli and sauté for a few seconds until fragrant.
- 5Stir in the green peas and cook for two minutes.
- 6Add the drained rice and toss gently to coat the grains in the spiced oil.
- 7Pour in the water and salt, and bring to a rolling boil.
- 8Cover and cook on the lowest heat until the water is absorbed and the rice is tender.
- 9Rest off the heat for five minutes, then fluff with a fork and serve.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Matar Pulao is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
