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Matar Pulao Recipe

5 from 4 votes
A Pakistani household classic, matar pulao is the perfect rice dish to mop up vibrant meat curries or serve alongside a dollop of savory yogurt and salad.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Pakistani Cuisine
Ingredients Method

Ingredients
  

  • ⅓ cup oil canola/sunflower/vegetable
  • 1 medium yellow onion sliced in half rings
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 black cardamom
  • 1- inch cinnamon stick
  • 1 bay leaf
  • ½ teaspoon black peppercorns
  • ½ teaspoon cumin seeds
  • 1 cup peas
  • 2 teaspoons salt or to taste
  • 2 cups rice

Method
 

  1. Heat oil in a stockpot and add onions. Fry on medium-low heat until they are a medium golden brown, about 12 minutes.
  2. Add crushed ginger and garlic, and fry for 30 seconds.
  3. Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
  4. Add peas and fry for a few seconds.
  5. Add 4 cups water, salt and rice. Bring to boil.
  6. Lower to a simmer, and let the water boil out, about 10 minutes.
  7. Once the water has boiled out, remove from heat. Wrap a tight-fitting lid with a cloth and place it firmly on the pot. Bring the dial back to the lowest point and let the rice steam for 12 minutes.
  8. Remove from heat, place in serving dish and fluff the rice with a fork.