Tandoori Matar Pulao, a vibrant and flavorful rice dish, offers a delightful fusion of Indian spices and the sweetness of peas. This recipe elevates the classic pulao, infusing it with the smoky warmth of tandoori seasoning. Imagine tender basmati rice cooked to perfection, delicately intertwined with succulent peas and a fragrant blend of spices, creating a culinary experience that's both comforting and exciting. The vibrant orange hue hints at the deliciousness within, promising a taste of authentic Indian cuisine. It's a dish perfect for a weeknight dinner or a special occasion, equally satisfying as a main course or a flavorful side.
This recipe for Tandoori Matar Pulao is surprisingly easy to make, even for those new to Indian cooking. We'll guide you through each step, from preparing the flavorful tandoori spice blend to achieving perfectly cooked rice and peas. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Mortar and pestle (for grinding spices)
- Measuring cups and spoons
Ingredients
- Oil or Ghee: 1/2 cup
- Onions: 2 medium-sized, finely chopped
- White cumin seeds: 4-5 tsp
- Black cardamom: 2
- Green Cardamom: 3
- Almond: 1
- Nutmeg and Mace: small pieces, ground
- Bay leaves: 2
- Black peppercorns: 8-10
- Cinnamon: 1 piece
- Green chilies: 4-5, ground into a paste
- Garlic-ginger paste: 1 tbsp
- Tomatoes: 1 large, roughly chopped
- Curd (yogurt): 100g
- Tamarind paste: 1 tbsp (optional)
- Potato masala: 1 tbsp (optional)
- Salt: 1 tsp (adjust to taste)
- Coriander powder: null
- Fennel powder: null, freshly ground
- Tandoori masala: 2 tbsp
- Biryani masala: (optional, substitute for Tandoori masala)
- Peas: 1/2 cup (frozen peas recommended)
- Potatoes: (optional)
- Rice: 2 cups
- Water: 3 1/2 cups
- Kewda water: 2-3 drops
- Chicken cubes: (optional)
- Food coloring: null
- Desi ghee: 2 tbsp
- Fresh mint and coriander: finely chopped
- Garam masala: null
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat oil or ghee in a pot. Add chopped onions and fry until lightly golden.
- Add the spice mixture (cumin seeds, cardamom, almond, nutmeg, mace, bay leaves, peppercorns, cinnamon) and fry briefly.
- Add 2 tablespoons of water and mix well.
- Add the green chili paste and garlic-ginger paste. Fry until the rawness is gone.
- Add chopped tomatoes, curd (yogurt), tamarind paste (optional), and potato masala (optional). Mix well.
- Add salt, coriander powder, fennel powder, and tandoori masala (or biryani masala). Mix well for 2-3 minutes.
Step 2. Cook Vegetables and Rice
- Add peas (and potatoes, if using). Mix and cook for 3-4 minutes.
- Add water (pre-boiled is recommended), kewda water, and chicken cubes (optional). Mix well.
- Add the rinsed and soaked rice. Mix gently.
- Check the salt and adjust as needed.
- Cover and cook on high heat until the water is absorbed.
Step 3. Simmer and Finish
- Add green chilies, chopped coriander and mint. Cover and cook on low heat (dum) for 15 minutes.
- Turn off the heat. Add food coloring, ghee, remaining mint and coriander, and garam masala. Cover for 5 minutes.
Step 4. Serve
- Fluff the rice gently and serve.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Using frozen peas helps them cook quickly.
- If using fresh peas, cook them separately and then add to the pulao.
- Soaking the rice for half an hour before cooking helps it cook evenly.
- Adjust the amount of spices to your liking.
- Properly checking salt is crucial for overall taste.
Nutrition
- Calories: approximately 650-750
- Fat: 25-35g
- Carbs: 90-110g
- Protein: 15-20g
FAQs
1. Can I make this recipe without a pressure cooker?
Yes! You can cook the rice and peas on the stovetop in a pot with a lid. It will take longer, about 20-25 minutes, and you'll need to add more water to account for evaporation.
2. What can I substitute for tandoori masala if I don't have it?
You can create a similar flavor profile by using a blend of paprika, cumin, coriander, garam masala, and a pinch of cayenne pepper. Adjust the amounts to your spice preference.
3. Can I make this dish ahead of time?
Yes, Tandoori Matar Pulao tastes even better the next day! Make it ahead and reheat gently before serving. It's best reheated in a microwave or on the stovetop with a little water or butter to prevent it from drying out.
This Tandoori Matar Pulao recipe delivers a vibrant and flavorful dish that's both satisfying and surprisingly simple to create. With its perfect balance of spices and tender peas, it's sure to become a new family favorite. Enjoy this delicious taste of India in the comfort of your own home!