Matar Pulao is basically basmati rice cooked with caramelized onions and peas. A lot of recipes call for aromatic whole spices such as cloves (laung or lavang), black pepper (sabut kaali mirch), and cinnamon stick (dar chini).
But I like to keep things super simple (and also nobody in my family likes whole spices in their food), so I just caramelize some chopped onion, throw in some frozen peas, and then cook the rice in a yummy pea onion broth seasoned with the king of seasoning: salt.
So basically, if purists were to see my recipes, they’d gasp in shock, because there’s no aromatic spices in this pulao. Pulao is ALWAYS made with whole spices.
I don’t know about you, but I love making my life simple and enjoying the simplest of flavors…like this matar pulao.
Whenever I’m in a rush to cook (which I am always these days, since my almost 1 year old likes to hang onto my legs while I cook for fun), I look for quick and easy recipes that do not compromise on flavor. In my world, it’s a very sad day if we don’t get to have at least yummy food, even if it’s the simplest it can get.
Matar Pulao is one such recipe, which I make so often, because A.) it goes so well with many of our Pakistani and Indian Recipes, and B.) I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.
The other day, the kids were driving me crazy, and I couldn’t be bothered to cook. But I didn’t want to order in either, so enter a bag of frozen peas, basmati rice, and a humble red onion. A touch of seasoning, and about 20 minutes later we had a steaming pot of delicious peas pulao.
Sometimes, simple is the best. Less is more. You know how that goes.
Matar Pulao can be eaten as a main or also as a side dish. Here’s a list of my recipes that pair really well with Matar Pulao:
So I hope you try this super duper easy recipe, and then we can talk about how awesome it is!
- 4 tablespoons oil
- 1 small onion finely chopped
- 1/4 cup frozen peas or fresh
- Salt to taste
- 2 cups water
- 1 cup basmati rice
- Heat oil in a pot and add the chopped onion. Fry until the onion is golden brown. Add a splash of water (about 1-2 tablespoons of water) and cover the pot with the lid. This helps the chopped onion release it’s colour and that’s what gives the rice a nice color.
- Add the peas and salt, and cook for 3-4 minutes.
- Add the water and cover the pot with the lid. Bring the water to a boil, and then add the rice.
- Cook the rice on medium-high heat until the most of the water has evaporated.
- Lower the heat to the lowest setting, and cover the pot with the lid.
- Let the rice steam for 5 minutes or so, and then remove from heat and fluff up the rice with a fork.
- Serve with raita or salad.