Green Pea Pilaf, or Matar Pulao, is a traditional Pakistani rice dish that consists of lightly spiced rice and peas. It’s a fabulous alternative to plain rice, and it’s also great on it’s own with a side of mint chutney. Or, you can be like my husband and eat it with shami kababs (recipe coming soon!) 🙂
The recipe is highly versatile, in fact it’s the same recipe for Chickpea Pilaf with the chickpeas swapped out for green peas. I suppose it can even be cooked with meat, along with its stock, for a one-pot meal. Go ahead, get experimentin’ 😉
Yield: 2 Servings
- 1 cup rice, soaked for 15 minutes
- 1 onion, thinly sliced
- Oil, a few tablespoons
- 1 black cardamom
- 8 cloves
- 8 whole black peppers
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 tablespoons yogurt, whipped
- Salt, to taste
- 1 cup peas
Heat oil over medium-high heat and fry the onions until they are soft and transparent. Add all of the spices and ginger-garlic paste, mix, and cook for about 8 – 10 minutes.
Add the peas, yogurt, rice, and about 1 ½ cups of water. Cook over medium-high heat until there is barely any water left and steam holes appear. Cover with lid and reduce heat to low and allow the steam to cook the rice until completely done, approximately 25 minutes.