Go Back
matar-pulao-square

Matar Pulao (Pea Pilaf)

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.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine Pakistani Cuisine
Servings 4

Ingredients
  

  • 1/3 cup oil canola/sunflower/vegetable
  • 1 medium yellow onion sliced in half rings
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 1 black cardamom
  • 1- inch cinnamon stick
  • 1 bay leaf
  • ½ tsp black peppercorns
  • ½ tsp cumin seeds
  • 1 cup peas
  • 2 tsp salt or to taste
  • 2 cups rice

Instructions
 

  • Heat oil in a stockpot and add onions. Fry on medium-low heat till they are a medium golden brown, about 12 minutes.
  • Add crushed ginger and garlic, and fry for 30 seconds.
  • Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
  • Add peas and fry for a few seconds.
  • Add 4 cups water, salt and rice. Bring to boil.
  • Lower to a simmer, and let the water boil out, about 10 minutes.
  • 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.
  • Remove from heat, place in serving dish and fluff the rice with a fork.
Keyword gluten free, rice, Vegan