Matar Pulao

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For all of you who have known me and my kind of food would know how much I love a good pulao. Pulao is such an amazing way to combine vegetables, protein, spices and rice to make delicious one-pot meals. I am a huge fan because pulaos help me eat healthy and at home, without compromising on taste or nutrition. They are super customisable and can be whipped up with any vegetable or protein you might have lying in your kitchen.

Since I resort to pulaos every other day. I want to share another favourite of mine – Matar Pulao. It’s a simple yet divine recipe that marries long grained and aromatic basmati rice to peas. I love making this in winters, when fresh peas are in season. This matar pulao is also a great side dish to have if you are planning to invite friends or family over for a meal. It pairs amazingly well with any curry or dal, and can also be enjoyed as it is with some raita, achar or salad.

Making the perfectly fluffy rice

The main aspect of this pulao is getting that perfect rice which is fluffy and light. This is possible once we remove excess starch during washing the rice and soaking it before cooking. Here is how you can get the best out of your rice and make the most airy grains.

Soaking

For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.

Correct water quantities

Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.

Low flame and rest

Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.

Now that you know all the secrets to making the perfect matar pulao, let’s take a look at the recipe.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 4

Ingredients

230 g basmati rice (1 cup approx)
30 ml vegetable oil (2 tbsp approx)
15 ml ghee (1 tbsp)
1 inch cinnamon stick
2 cardamoms
3 cloves
1 bay leaf
200 g finely chopped onions (1 cup approx)
10 g ginger paste (2.5 tsp approx)
8 g garlic paste (2 tsp approx)
200 g fresh green peas (1 cup approx)
Salt to taste
4 g cumin powder ( 1 tsp)
4 g Kashmiri red chilli powder ( 1 tsp)
500 ml hot water (2 cups approx)
5 g garam masala (1 tsp)

Directions

Wash the rice thoroughly under running water. Soak in water for 30 minutes.
Heat oil and ghee in a skillet or pot. Lower the flame to low once hot.
Temper with cloves, cardamom, cinnamon stick and bay leaf. Give it a light mix.
Add the onions. Mix for a few minutes till the onions turn translucent.
Once the onions are clear and start to sweat, add the ginger and garlic paste. Mix until the raw aroma of the ginger and garlic disappears.
Add the fresh peas and mix it with the onions. Stir for 3-4 minutes on medium flame.
Season with salt, cumin powder and red chilli powder. Stir everything until well combined.
Once the spices are cooked, add the soaked rice and gently stir with a spatula. Do not break the grains with too much pressure.
Fry the rice for a few minutes. Add the hot water and mix well.
Cover and cook on low flame for 20 minutes. Take lid off and gently check on the rice with a fork.
Turn the flame off and let the rice rest covered for another 15 minutes before you serve.
Serve hot with any curry, raita, achar and salad.