Matar Pulao (Rice Pilaf With Peas)
Fatima Khawaja
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 35 Minutes
- Cook Time
- 1 Hour
Matar pulao (pea pilaf) is a simple, rustic Pakistani dish that’s easy to whip up on a casual weeknight, or even fill out your table with when you’re hosting a dinner party. Showcasing the bright, green legume that is a sure sign of incoming warm weather, this dish with its warm spices is savory enough to have by itself, or with a stew of meat and potatoes. High-quality basmati rice is a must here—the long grains allow the rice to be fluffy and separated. Also, I know it’s tempting to peek at the rice as it cooks and steams, but refrain! The longer the lid stays on, the better the end result. When the beautiful summer produce is gone, feel free to use frozen peas on a cold December day, or any other vegetables that get crispy and tender as they cook, like cauliflower, carrots, or even potatoes.
Ingredients
- 1 1/2 cup basmati rice
- 1/4 cup ghee
- 1 medium white onion, peeled and medium diced
- 10 ounce fresh peas, shelled (or frozen, thawed)
- 1 garlic clove, minced
- 2 teaspoon kosher salt
- 4 dried cloves
- 1 black cardamom pod
- 1 dried bay leaf
- 1 1/2 teaspoon cumin seeds
Featured Video
Matar Pulao (Rice Pilaf With Peas)
Directions
- Step 1
Add the rice to a medium bowl and rinse until the water runs clear. Cover the rice with a couple of inches of cool water and set aside to soak for at least 30 minutes and up to 2 hours.
- Step 2
In a medium pot set over medium heat, add the ghee and melt. Once hot and shimmering, add the onions and cook, stirring often until lightly golden brown, about 13 minutes. Then add the peas, garlic, salt, cloves, cardamom and cumin seeds and cook, stirring often until fragrant, about 4 minutes (don’t cook for too long, otherwise the peas will turn brown).
- Step 3
Add 2 ½ cups of water and the rice, and bring that to a boil. Then lower the heat to barely a simmer, cover the pot with a lid and cook until the rice has absorbed all the water and is fluffy and cooked through, about 20 minutes. Turn off the heat and allow to steam on the stove for another 15 minutes. Then fluff with a fork, transfer to a platter and serve hot and steaming.