I miss the days when Indian restaurants would give you matar pulao with your curry or dal. Nowadays we just get plain basmati or jeera rice if we’re lucky!
Rice is one of my favorite food topics because I’m just so particular on how I like to cook it. I also like to cook my rice differently for different recipes. For example, rice for dal is very different than my rice for a falafel bowl.
This matar pulao recipe makes for the best elevated side of rice for your curry or dal. This is the perfect rice dish to eat with my Restaurant-Style Butter Paneer. What also helps this recipe is the healthy amount of ghee that adds the perfect rich, nutty flavor. Due to the ghee, you could also eat this rice with something dry like tandoori chicken or tofu!
The perfect rice recipe
- Wash Your Rice: This removes any extra starch and dust from the rice, which results in a fluffier and cleaner tasting rice.
- By pre-boiling your water in a separate pot or kettle prevents your rice from over-soaking and cooking in the water. The goal for this matar pulao and for any basmati rice recipe, is for long fully cooked grains that don’t stick together.
- Once you add your boiling water to the rice, crank your heat up to high. Then watch your rice until there is only a thin layer of water remaining over your rice. You should see the grains just at the top layer.
- Turn the heat down to low and cover with a foil wrapped lid. Cook for 10 minutes.
- Once the timer is done, remove the lid to stop the cooking and fluff with a fork.
Similar Recipes
Matar Pulao (15 Minute Recipe)
DifficultyEasy
Servings4
Cook time15 minutes
Total time15 minutes
Matar Pulao, or Peas Pulao, is a simple yet flavorful rice dish made with basmati rice, green peas, and aromatic spices. Light, fragrant, and quick to prepare, it pairs perfectly with curries, dals, or yogurt. Whether for a casual meal or a festive spread, this comforting dish is always a delight!
Ingredients
- 1 Cup Basmati Rice, Washed
- 1 1/2 Cup Water
- 1/2 Cup Frozen Peas & Carrots
- 2 Tsp Ghee
- 1 Tsp Avocado Oil
- 1 Tbsp Cashews, Halved
- 3 Peppercorns
- 1 Tsp Salt
- 1 Bay Leaf
Instructions
- 1
Either using a kettle or separate pot, bring the water to a boil.
- 2
In a small nonstick pot, melt the ghee and avocado oil on a medium heat.
- 3
Add the cashews and peppercorns. Sauté until the cashews are slightly golden.
- 4
Add in the frozen peas and carrots. Sauté for another 2 minutes.
- 5
Toss in the washed basmati rice.
- 6
Cover with the boiling water and stir in the salt.
- 7
Add the bay leaf and turn the heat on high.
- 8
Once 50% of the water has been boiled out, cover with a foil wrapped lid. Turn the heat down to low and let the rice cook for 10 minutes.
- 9
Once the rice is cooked, fluff with a fork.
- 10
Enjoy with your favorite curry or dal!
