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Matar pulao
مٹر پلاؤ (matar pulao): fragrant whole-spice basmati with green peas and browned onion
Fresh peas flood the bazaars of Punjab from December to February, and that is when matar pulao appears on Sunday tables in Rawalpindi and Lahore, the pale grains scattered with bright green and threaded with ribbons of caramelised onion. The rice is cooked in a lightly spiced stock of whole cardamom, cloves, cinnamon and peppercorns, then left to steam so every grain stays long and separate. It is served with raita, kachumar and often a shami kebab or an egg curry on the side, and it is one of the first things a new cook in the house is taught. Stirring after the water goes in breaks the grains and makes the rice gluey, which is where many first attempts fail. Chef's tip: measure the water exactly and wait until small craters appear on the surface of the rice before covering it for its final steam.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pulao
- 14 oz basmati ricerinsed until the water runs clear, soaked 30 minutes
- 5 tbsp vegetable oil
- 1 large onionthinly sliced
- 1 tsp cumin seeds
- 4 cloves
- 3 green cardamom podslightly crushed
- 1 cinnamon stickabout 5 cm
- 2 tsp ginger-garlic paste
- 2 green chilliesslit
- 2 tsp salt
- 3 cups water
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Method
0/8 doneStep 1: Heat 5 tbsp vegetable oil in a heavy, wide pan with a tight lid over a medium heat and fry 1 large onion for 9–10 minutes until deep golden brown; lift out half for the garnish.
10 minStep 2: Add 1 tsp cumin seeds, 4 cloves, 8 black peppercorns, 3 green cardamom pods, 1 cinnamon stick and 2 bay leaves and fry for 30–40 seconds until fragrant.
1 minStep 3: Stir in 2 tsp ginger-garlic paste and 2 green chillies for a minute.
1 minStep 4: Add 9 oz green peas (fresh or frozen) and stir for 2 minutes.
2 minStep 5: Pour in 3 cups water with 2 tsp salt and bring to a rolling boil; taste, it should be slightly saltier than soup.
3 minStep 6: Drain 14 oz basmati rice and add it to the boiling water; stir once gently, then boil uncovered over a medium-high heat for 6–8 minutes, without stirring, until the water has sunk below the rice and small holes appear on the surface.
8 minStep 7: Scatter over the reserved onion, cover tightly (wrap the lid in a tea towel if it is loose) and cook on the lowest heat for 12 minutes.
12 minStep 8: Turn off the heat and leave it covered for 5 minutes, then fluff gently with a fork from the sides and serve with raita and kachumar.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 10 g
- Carbs
- 82 g
- Fat
- 12 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matar pulao take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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