If you think matar pulao can't be as good as beef or chicken pulao, this recipe will make you rethink. Not only that, but it also comes with the bonus of being low-cost and having a lightness that satisfies hunger without sending you into a food coma.
You could use fresh peas for this recipe, but I use store-bought frozen ones, just like I do in my matar chicken pulao.
Peas don't have to be thawed. A quick rinse will wash off all the ice on the surface, and they'll be ready to go straight into the pot.
Oh, and feel free to throw in more veggies, like the store-bought, frozen diced or chopped ones.
This dish is super versatile in the ways you can enjoy it. You can serve it as is, like a main dish. Or pair it as a side. I’ve mentioned some of my favorite combinations later in the post under “serving ideas.”
To make the pulao more palatable for the picky eaters, I blend most of the whole spices along with the aromatics. Except for cinnamon and star anise. Their taste can get overpowering if not left whole.
This recipe has all the potential of impressing any "eww- veggie" folks at your table. You gotta give it a try.
Pre-cooking notes and tips
- When measuring fresh peas for this recipe, use shelled peas without their pods.
- Red and yellow onions both work fine. Use whatever you've got or prefer.
- You can use chicken powder or base instead of a bouillon cube. The cube I use makes 2 cups of broth/stock, so when using a substitute, check the package to work out the equivalent amount you'll need. Veggie bouillon/base will also do.
- Sella (aka parboiled basmati) needs a minimum of 2 hours of soaking. But if you’re in a rush, soak it in warm, not hot, water for an hour at least.
- If you want the rice to not be broken or mushy or undercooked, DO NOT take the lid off your pot during the steaming and resting steps. You've got to trust the process. It's important that the steam stays trapped.
- Regular basmati rice works fine if you don't want to use sella, but it’s way less forgiving if mistakenly overcooked. Soak it for 30 minutes and steam for 10 minutes instead of 15. Everything else in the method stays as is.
- I use Thai green chilies, but you can swap in other types and adjust the quantity to your taste.
- Feel free to replace lemon juice with lime. You might want to use a bit less, as it tends to be sharper and more tangy.
- If you have cilantro/coriander on hand, chop it and add with the mint. But in a smaller amount than mint, about half as much. It makes for a very nice switch-up.
Serving ideas
You can have this matar pulao as a full, delicious meal, just on its own. If you’d rather have it as a side or a second main, pair with saucy dishes like chicken curry, shorba, aloo gosht, or dal.
Some kachumber (a mix of diced onion, tomato, cilantro, lime, and salt) will be a nice accompaniment. And if you don't want to do another main, pairing the pulao with mint or cumin raita will add a refreshing, light sauciness.
And that's a wrap!
I've got a fast-growing collection of rice recipes on this site, with plenty more to come. This is the second meatless pulao I’ve shared, the first being chana pulao. If you make this or any of my other recipes, drop a comment and rating.
Happy cooking ~ Nelo
Matar Pulao (Peas Pilaf)
Ingredients
Blended Mixture
- 5 cloves garlic - peeled
- 1 inch piece of ginger - peeled
- 3 small green chilies - I use Thai/Birds eye chilies (Note A)
- 2 teaspoons cumin seeds - aka sabut zeera
- 1 teaspoon coriander seeds - aka sabut dhaniya
- 2 green cardamoms - aka choti elaichi
- 1 black cardamom - aka bari elaichi
- 2 cloves - aka laung
Other Ingredients
- ⅓ cup cooking oil
- 1 medium (100 g) onion - finely chopped
- 1 inch piece of cinnamon - aka dalchini
- 1 star anise - aka badiyan ka phool
- 2 cups (300 g) green peas - aka matar, frozen or fresh (Note B)
- 1 chicken cube - aka chicken bouillon cube
- 1 medium (100 g) tomato - finely sliced, I use Roma tomatoes
- ¼ cup finely chopped mint - aka pudina (Note C)
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt - regular white/table salt
- 2 cups (400 g) sella/parboiled basmati rice - washed, soaked 2 hours, then drained (Note D)
Instructions
- Add all the ingredients listed under "blended mixture", along with ¼ cup water and process until completely smooth. Set aside.
- Heat cooking oil in a large pot over medium heat. Add finely chopped onion and cook until it starts to turn golden around the edges. Then add cinnamon, star anise, and stir 30 seconds.
- Add the prepared "blended mixture", stir for 30 seconds. Add peas and ¼ cup water. Cook for 5 minutes on low heat. Stir frequently.
- Pour in 3 cups of water, add crumbled chicken cube, and bring to a boil over medium-high heat. Once boiling, add tomato, mint, lemon juice and salt. Also add rice, gently stir to mix.
- Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 15 minutes. If using regular basmati instead of sella basmati, steam 10 minutes instead. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 15 minutes so it finishes cooking in residual heat.
- After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle, and enjoy.
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