Aloo Matar Pulao, a fragrant and flavorful rice dish, is the epitome of comforting winter food. This classic Indian recipe blends the delicate sweetness of peas with the earthy heartiness of potatoes, all cooked together in a bed of aromatic basmati rice. The vibrant spices, including warming turmeric and fragrant cardamom, create a symphony of tastes that will tantalize your taste buds and leave you wanting more. It's a dish that perfectly balances textures, from the fluffy rice to the tender potatoes and peas, making it a delightful culinary experience.
This versatile dish is perfect for a weeknight meal or a special occasion. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe easy to follow and incredibly rewarding. Ready to embark on a culinary journey that will transport you to the heart of India? Let's dive into the step-by-step process of creating your own delicious Aloo Matar Pulao.
Tools Needed
- Pan
- Mortar and pestle (optional, for grinding chutney)
Ingredients
- Rice (Basmati): 1 kg
- Ghee: 1 big spoon
- Onions: 2 medium, finely chopped
- Garlic: Fresh, crushed
- Green chilies: 1 + 3-4 (1 crushed, 3-4 sliced)
- Tomatoes: 2-3 medium, finely chopped
- Cumin seeds: 1 tablespoon
- Black pepper powder: 1/2 teaspoon
- Coriander powder: 1 tablespoon
- Turmeric powder: a pinch
- Salt: 1 tablespoon (adjust to taste)
- Potatoes
- Peas
- Carrot: 1 small (optional)
- Water: 2.5 liters (adjust based on rice quality)
- Lemon: a little (for chutney)
- Coriander leaves
- Curd (yogurt)
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Vegetables
- Melt ghee in a pan. Add finely chopped onions and cook until golden brown. (Your choice of color for pulao)
- Add crushed garlic and green chilies (1 crushed). Cook until the raw smell of garlic is gone.
- Add chopped tomatoes and green chilies (3-4 sliced). Cook until tomatoes soften and are well blended into the mixture.
- Add cumin seeds, black pepper powder, coriander powder, turmeric powder, and salt. Add a little water to prevent burning.
- Add potatoes, peas, and carrot (optional). Sauté for 3-4 minutes.
Step 2. Cooking the Rice
- Soak the rice for 30 minutes (Basmati) or 2 hours (Sella rice).
- Add water (2.5 liters, adjust as needed). Bring to a boil 2-3 times. Adjust salt as needed.
- Add the soaked rice, mix gently, and cover the pan. Cook until the rice is fluffy and tender.
Step 3. Making the Accompaniments
- Prepare a chutney by grinding garlic, coriander leaves, and a green chili together. Mix with lemon.
- Prepare raita by mixing the chutney with curd.
Step 4. Serving
- Serve hot with salad.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use fresh garlic and ginger for better flavor and aroma.
- Adjust the color of the onions based on your preference for the pulao's color.
- Add water according to the type and quality of rice and whether it's soaked or not.
- Don't stir frequently after adding water to allow the flavors to blend well in the broth.
Nutrition
- Calories: approximately 2000-2500
- Fat: 30-40g
- Carbs: 350-400g
- Protein: 40-50g
FAQs
1. Can I make Aloo Matar Pulao in a rice cooker?
Yes! Most rice cookers work well. Just adjust the liquid amount slightly, as it might need a little less water than stovetop cooking.
2. What can I substitute for peas if I don't have them?
Frozen or fresh green beans, or even diced carrots, would make good substitutes. The flavor will be slightly different, but still delicious.
So there you have it – your very own perfectly cooked Aloo Matar Pulao! Enjoy this warm, flavorful dish as a comforting meal any time of year, especially during the colder months. We hope you savor every delicious bite!