Quick and Easy Matar Pulao Recipe

Delight in the aromatic harmony of White Matar Pulao recipe, a flavorful blend of rice, peas, and fragrant spices. Pure comfort in every bite! 🍚🌿#recipe #pulao #kanwalskitchen

What is Matar Pulao?

White Matar Pulao is a fragrant Indian rice dish featuring tender peas, aromatic basmati rice, and a blend of spices. Cooked to perfection, it emanates a delightful aroma that tempts the senses. The peas impart a subtle sweetness, while the spices add depth and warmth to each grain of rice.

Basmati rice, known for its long, slender grains and distinct fragrance, forms the heart of this dish. It’s carefully washed and then sautéed with ghee or oil to enhance its nutty flavor. The addition of green peas introduces a burst of color and a delightful, natural sweetness that balances the savory notes of the spices.

The seasoning, a combination of cumin, cardamom, cloves, and bay leaves, infuses the pulao with a medley of enticing flavors. Each spice plays a crucial role, imparting a unique character to the dish. The delicate balance ensures that no single element overpowers, allowing the natural goodness of the rice and peas to shine through.

What do you eat with pulao?

White Matar Pulao is a versatile dish, suitable for both casual and festive occasions. It can stand alone as a satisfying vegetarian meal or serve as a flavorful accompaniment to a variety of main dishes. Whether enjoyed on its own or with a side of yogurt or chutney, this pulao offers a comforting and wholesome dining experience. Its simplicity and heartiness make it a cherished staple in Indian cuisine.

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Nutrition Facts:

The nutritional content of matar pulao (green pea rice pilaf) can vary depending on the specific matar pulao recipe and ingredients used. Here’s a general approximation for the nutritional values of matar pulao for a standard serving size of about 1 cup (cooked rice and peas, approximately 200 grams):

• Calories: Approximately 200-250 kcal
• Total Fat: 5-10 grams
• Saturated Fat: 1-3 grams
• Total Carbohydrates: 35-45 grams
• Dietary Fiber: 2-4 grams
• Sugars: 1-2 grams
• Protein: 5-8 grams
• Sodium: 500-700 milligrams (may vary based on added salt and ingredients)

It’s important to note that these values are general estimates, and the actual nutritional content can vary based on factors such as the specific type and quantity of rice, the amount of peas used, and any additional ingredients such as ghee (clarified butter) or nuts. If you have a particular matar pulao recipe in mind, checking the nutritional information based on the exact ingredients and quantities used would provide more accurate details.

Additionally, matar pulao is often served with accompaniments like yogurt or raita, which would contribute to the overall nutritional profile of the meal.

Ingredients:

Ingredients of Matar Pulao recipe are:

• Rice = 1/2 kg
• Peas = 1 cup
• Cooking Oil = 3/4 cup
• Ginger Garlic Paste = 2 tbsp
• Yogurt = 1 cup
• Salt = 1 tbsp
• Chicken Powder = 1 tbsp
• Black Pepper = 10-12 pieces
• Black Cardamom = 1 piece
• Cinnamon Stick = 1 Inch piece
• Bay leaves = 2 pieces
• Tomato = 1 small size
• Green Chilli = 5 pieces
• Green Chilli = 3 pieces
• Onion = 2 medium size

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Instructions:

Instructions of making Matar Pulao recipe are:

Wash and Soak the Rice:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain the water.

Prepare the Ingredients:

• Thinly slice the onion, chop the tomatoes, and gather all the spices.

Sauté Onions:

• In a heavy-bottomed pan, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown.

Add Whole Spices:

• Put in cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds to the sautéed onions. Stir for a minute until the spices release their aroma.

Add Ginger-Garlic Paste:

• Pour ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Add Tomatoes and Spices:

• Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts separating from the masala.

Add Peas and Rice:

• Add peas to the masala and cook for a couple of minutes. Then, add the soaked and drained rice to the pan. Mix well to coat the rice with the masala.

Cooking the Pulao:

• Pour 2 cups of water into the pan. Bring it to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice cook for about 15-20 minutes or until it’s tender and the water is absorbed.

Fluffing the Rice:

• Once the rice is cooked, fluff it gently with a fork to separate the grains.

Garnish and Serve:

• Garnish the Matar Pulao with fresh coriander leaves.
• Serve hot as a standalone dish or as a side dish with raita (yogurt with spices) or a curry of your choice.

Matar Pulao is a simple and flavorful rice dish that pairs well with a variety of Indian main dishes. Enjoy!

Video of Matar Pulao Recipe: