Matar Pulao is a classic, comforting, and vibrant Indian rice dish where fragrant long-grain basmati rice is cooked with sweet green peas (matar) and a delicate blend of whole spices. It is not as complex or rich as a biryani but is far more aromatic and flavorful than plain steamed rice. It is the epitome of simplicity and elegance, often serving as a blank canvas for a variety of Indian curries and dals. Its bright green peas peeking through the fluffy white grains make it a visually appealing dish that is as pleasing to the eye as it is to the palate.
Origin and Background
- Regional Roots: Matar Pulao is a staple in North Indian cuisine, particularly in the Punjabi household. It’s a dish that transcends seasons, though it’s especially popular in the winter when fresh, sweet green peas are at their peak.
- Culinary Category: It falls under the category of “Pulao” or “Pilaf.” The technique involves sautéing spices and sometimes onions in oil or ghee, then cooking the rice and peas together in a measured amount of water. This allows the rice to absorb all the flavors, resulting in a fragrant and unified dish.
- A Dish for All Occasions: While it’s a common everyday meal, it’s also frequently made for festive occasions, lunch boxes, and picnics because it is relatively quick to prepare, less heavy on spices, and universally loved. It’s a versatile dish that can be dressed up with nuts and dried fruits for a party or kept simple for a weeknight dinner.
Matar Pulao Recipe
This recipe yields a flavorful, non-greasy, and perfectly separate-grained pulao.
Yield: 3-4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
Main Ingredients:
- 1 cup Basmati Rice
- ½ cup Green Peas (fresh or frozen)
- 1 medium Onion, thinly sliced (optional, but recommended)
- 2 tbsp Ghee (or oil for a vegan version)
Whole Spices (Tempering):
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Green Cardamom Pods
- 3-4 Cloves
- 1 tsp Cumin Seeds
- 1 small Star Anise (optional)
Aromatics & Seasoning:
- 1 tsp Ginger-Garlic Paste (or freshly grated)
- 1-2 Green Chilies, slit lengthwise (adjust to taste)
- Salt, to taste
- 2 cups Water (for cooking rice)
- 2 tbsp fresh Coriander Leaves, chopped (for garnish)
Instructions:
- Prep the Rice: Wash the basmati rice in a bowl until the water runs clear. Soak it in enough water for 20-30 minutes. After soaking, drain the water completely. This step is crucial for long, fluffy grains.
- Saute the Aromatics: Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add all the whole spices (bay leaf, cinnamon, cardamom, cloves, cumin seeds, star anise) and sauté for 30-60 seconds until they become fragrant.
- Cook the Onions: Add the thinly sliced onions and sauté until they turn soft and translucent. If you’re not using onions, you can skip to the next step.
- Add Ginger-Garlic and Peas: Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears. Now, add the green peas and sauté for 2 minutes.
- Cook the Rice:
- Add the drained rice to the pot. Gently stir for 1-2 minutes on low heat to toast the rice grains slightly. This enhances their fragrance.
- Pour in 2 cups of water and add salt. Bring the mixture to a vigorous boil.
- The Simmer:
- Stovetop Pot Method: Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook for 15-20 minutes. Do not open the lid during this time.
- Pressure Cooker Method: After the water boils, close the lid and cook for 1 whistle on medium heat. Then, turn off the heat and let the pressure release naturally.
- Fluff and Rest: Once done, open the lid. You will see that all the water has been absorbed and the rice is perfectly cooked. Gently fluff the rice with a fork. This separates the grains without breaking them.
- Garnish and Serve: Garnish with freshly chopped coriander leaves. For an enhanced flavor, let the pulao rest, covered, for 5-10 minutes before serving.
How to Serve Matar Pulao
Matar Pulao is incredibly versatile and can be served in numerous ways:
- With Raita: A side of cool, creamy raita (like Boondi Raita, Cucumber Raita, or Onion Raita) is almost mandatory. It provides a refreshing contrast to the spiced rice.
- With Curry: It pairs beautifully with a rich, creamy curry. Popular choices include:
- Paneer Butter Masala
- Chana Masala
- Malai Kofta
- Kadhi (a spiced yogurt gravy)
- With Dal: A simple bowl of Dal Tadka or Dal Makhani makes for a comforting and complete vegetarian meal.
- As a Side Dish: It can be served alongside non-vegetarian dishes like Butter Chicken, Chicken Curry, or Kebabs.
- On its Own: A bowl of Matar Pulao with a simple side of papad and pickle is a satisfying meal in itself.
Enjoy your homemade Matar Pulao—a true testament to the fact that the simplest dishes, when made with care, can be the most memorable!
