Matar Pulao: A delightful one-pot Indian dish, effortlessly blending fragrant basmati rice with fresh green peas and aromatic spices. Ready in just 30 minutes, it's the perfect quick-fix for lunch, dinner, or party feasts.
Heat ghee in a pressure cooker over medium heat. Add bay leaves, cinnamon stick, star anise, cloves, cardamom, and fennel seeds. Sauté until they become aromatic.
Incorporate onions and green chili into the cooker. Continue to sauté until the onions turn soft and start to caramelize.
Add ginger garlic paste to the mixture. Stir well until the raw aroma disappears.
Sprinkle in chili powder, coriander powder, and salt. Combine them well with the mixture.
Add mint leaves and sauté until they become aromatic.
Put green peas or matar into the cooker. Stir and cook for 2 to 3 minutes.
Add the soaked basmati rice to the cooker. Gently mix everything together.
Pour in the required amount of water and give the contents a final stir.
Close the lid of the rice cooker, ensuring the regulator is on. Cook for two whistles, then switch off the heat and allow the pressure to release naturally.
Once the pressure has released, open the lid and gently fluff the Peas Pulao. Your delicious Peas or Matar Pulao is now ready to be served and enjoyed.
To Serve
Enjoy your delectable Matar Pulao paired with cooling raita, crispy pappad, and your choice of vegetable or non-vegetarian curries. For additional serving ideas, be sure to refer to the serving suggestions section.
Notes
Essential Tips for Perfect Matar Pulao:
Cooking Basics:
Rice Choice Matters: While basmati rice is preferred for its aroma and fluffy texture, you can substitute it with white rice or any non-sticky rice variety for equally good results.
Proper Rice-Water Ratio: For this recipe, I've used a 1:2 ratio, which means one cup of rice to two cups of water. However, when cooking basmati rice in a pressure cooker, a 1:1½ ratio is ideal.
Optional Chili and Coriander Powder: Adding chili and coriander powder is optional but recommended. They not only add a vibrant color but also enhance the flavor of the dish.
Vegan Adaptation: For a vegan version, simply use oil instead of ghee. This small change makes the dish suitable for vegan dietary preferences.
Cooking Methods: While I've used a pressure/rice cooker, you can also prepare this dish in a wide-bottomed pan or an Instant Pot, depending on your convenience.
Variations of Matar Pulao:
The Classic Version: The traditional Matar Pulao is a harmonious blend of green peas, aromatic basmati rice, a medley of spices, onions, ginger-garlic paste, green chili, and fresh herbs. This version is cherished for its balance of flavors and textures.
Simplified Variant: For a more straightforward approach, some opt to leave out onions and green chili. This variant puts the spotlight on the subtle flavors of the spices, rice, and peas, creating a dish that's both simple and elegant.
Vegetable-Enriched Pulao: To boost the nutritional value, many add a variety of vegetables like carrots, potatoes, and beans. This not only enhances the health quotient but also adds color and diversity in taste and texture.
Coconut Milk Infusion: In certain adaptations, coconut milk is introduced to the recipe, replacing water. This lends the pulao a creamy texture and a rich, nuanced flavor, making it a delightful variation for those who enjoy a twist in traditional recipes.