In Punjabi homes, matar pulao is mostly known as matar wale chawal. It’s a gluten-free and delicious rice recipe cooked with classic Indian flavours and spices. Quick and easy recipe for Indian matar pulao is full of veggies and nutrients. That makes it a perfect light entrée or a hearty side dish. Basmati rice, caramelised onions, and tender sweet peas combine to make a rustic and hearty meal that you’ll adore. Peas pulao is not only vegetarian and vegan-friendly, but it is also gluten-free.
Why do we love this recipe?
Healthy, full of veggies and nutrients Vegan and gluten-free, perfect for fitness freaks Could be paired with tons of vegetables and curries, the list is neverending Plus, it can be made using your choice of methods, either in a pan on the stovetop or in a pressure cooker.
Ingredients
Green peas (matar): Fresh or frozen peas both work fine in this recipe. Basmati rice: Long grained basmati rice. For better aroma, taste and texture use aged basmati rice. Onions: thinly sliced Water Oil or ghee (clarified butter) Salt as needed Whole spices: Cloves, bay leaf, cinnamon, cumin seeds, Mace, Star anise. You may use black cardamom and green cardamom as well. Herbs: Coriander leaves, mint,
See the recipe card for quantities.
Instructions
Recipe notes
Substitutions
Rice: There are a variety of rice options you can choose from. I would recommend using basmati rice but if you wish to make a healthier version of matar pulao you can go for brown rice. However, the taste will vary. Spices: If any of the whole spices aren’t easily accessible, feel free to omit them. The meal may lack the smokey and earthy flavour of the original, but it will still be wonderful!Herbs: Herbs such as coriander leaves (cilantro) or mint, or equal amounts of each, provide a pleasant herby flavour and taste but these can be omitted too. You can add fresh parsley if you have that at hand.
Variations
While I prefer to keep my version basic to highlight the peas, the recipe is easily adaptable to your preferences. You may add chopped potatoes or carrots, as well as almost any other vegetable.
Veggies: You can include other vegetables in your recipe of matar pulao like shredded carrots/cauliflower/beans. Some people like to make pulao without onions, you can choose to omit the onions. Add some spice: this recipe does not make the matar pulao spicy however if you wish to you can add spiciness to the peas and onion pulao by adding some chopped green chillies and a tablespoon of ginger garlic paste.
Serving Suggestions- Sides for Peas Pulao
Serve Peas pulao with a bowl of chilled yogurt, or raita and onion ring on the side. Other sides you can serve with peas pulao are Indian onion-tomato salad (Kachumber), and/or mango or lemon pickle. My favourite way to serve Peas pulao is with this light Tomato curry or with homemade yogurt and some crunchy Pakora.
Storage
Though I prefer to make it fresh leftovers can be stored well in the fridge. If you have any leftovers, put them in an airtight jar in the refrigerator for up to two days.In the freezer, it stays good for 2 months if sealed properly.
Reheating Pulao
Unlike other curries and many other dishes when you are reheating any rice dish in the microwave sprinkle a few drops of water. This creates steam and rice does not dry up.
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