Experience the aromatic bliss of White Matar Pulao – a fragrant rice dish infused with spices and tender green peas. Delightful and wholesome! 🍚✨ #recipe #rice #cooking #kanwalskitchen
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What is Matar Pulao Recipe?
White Matar Pulao is a flavorful and aromatic rice dish that combines Basmati rice, fresh green peas, and an array of fragrant spices. This North Indian delicacy is known for its delicate balance of flavors, making it a popular choice for both everyday meals and special occasions.
To prepare White Matar Pulao, Basmati rice is first washed and soaked to ensure fluffy grains. Then, it’s sautéed with ghee or oil, along with whole spices like cumin, cardamom, and cloves, to infuse it with rich flavor. Fresh green peas are added to the mix, providing a burst of sweetness and vibrant color. The combination is cooked to perfection, resulting in a dish that’s both visually appealing and incredibly delicious.
What is Special about White Matar Pulao?
The beauty of White Matar Pulao lies in its versatility. It can stand as a satisfying vegetarian main course or serve as an impressive side dish alongside a variety of curries or grilled meats. The dish’s fragrant aroma and delicate taste make it a hit at gatherings and celebrations. Whether you’re a seasoned cook or a beginner, this pulao recipe is accessible and guaranteed to delight your taste buds. Try it for yourself and experience the magic of White Matar Pulao.
Also Try: Delicious Beef Yakhni Pulao Recipe
Nutrition Facts:
The nutrition facts of white matar pulao can vary depending on the specific recipe and ingredients used. However, here’s a general breakdown of the nutritional components you might find in a typical serving of white matar pulao (approximately 1 cup or 200 grams):
- Calories: 200-250 kcal
- Carbohydrates: 30-40 grams
- Protein: 5-10 grams
- Fat: 5-10 grams
- Fiber: 2-4 grams
- Sodium: 300-500 mg
Please note that these values are approximate and can vary based on factors such as the amount of oil, rice, peas, and other ingredients used in the recipe. Additionally, the method of preparation can also affect the nutritional content, such as whether the dish is fried, cooked in ghee (clarified butter), or prepared with minimal oil. If you have a specific recipe in mind, you can calculate the exact nutritional information using a nutrition calculator or database based on the ingredients and quantities used.
Ingredients:
- Cooking Oil 1/2 cup
- Cumin Seeds 1 tsp
- Cloves 3-4
- Black Cardamom 2
- Cinnamon Sticks 2
- Bay Leaves 3
- Onion chopped 2 medium size
- Tomato 1 large
- Yogurt 1/2 cup
- Peas 1 cup
- Green Chilies 3
- Water 1 cup
- Chicken Powder 1 tsp
- Salt to taste
- Rice 500 gm
- Water 2 glass
- Green Chilies
- Fresh Coriander (chopped)
- Fresh Mint (chopped)
Also Try: Authentic Mutton Kabuli Pulao Recipe
Instructions:
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the cumin seeds, bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the minced ginger, garlic, and green chilies. Sauté for another minute.
- Drain the soaked rice and add it to the pan. Sauté gently for 2-3 minutes until the rice grains are well coated with the ghee and aromatic spices.
- Add the green peas to the pan and mix well.
- Pour in the water and add salt to taste. Stir gently to combine all the ingredients.
- If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. Then, reduce the heat to low and cook for another 5 minutes. Turn off the heat and let the pressure release naturally.
- If cooking in a regular pan, cover the pan with a tight-fitting lid and cook on low heat until the rice is tender and all the water is absorbed, about 15-20 minutes. Keep an eye on it to prevent burning, and add more water if necessary.
- Once the rice is cooked, fluff it gently with a fork.
- Serve hot garnished with fresh cilantro leaves, if desired.
Enjoy your delicious and aromatic white matar pulao!
Video of Matar Pulao Recipe :
