Name: Matar Pulao (Soft, Light)
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ¾ cup + 1 tbsp basmati (160 g); Green peas, fresh — ¾ cup (120 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (1 g); Bay leaf (tej patta) — 1 (0.5 g); Cinnamon — ½-inch (0.5 g); Clove — 2 (0.3 g); Green cardamom — 2 pods (0.3 g); Ginger, fresh — 1 tsp (5 g); Water — 2⅓ cups (1 : 3.5) (560 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Soak rice 20 minutes.
Step 2: Temper whole spices and ginger in ghee; add peas 2 minutes.
Step 3: Add rice, water and salt; cook covered on low 15 minutes (or 2 whistles).
Step 4: Rest 10 minutes; fluff.

Nutrition

Per serving, estimated

201kcal

Energy

4.7g

Protein

4.2g

Fat

36.1g

Carbohydrate

2.2g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Matar Pulao (Soft, Light)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Rice, Khichdi & Millets

Thayir Sadam (Curd Rice, Lunch)

Lemon Rice (Chitranna)

Coconut Rice (Thengai Sadam)

Sattvic Bisi Bele Bath

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	¾ cup + 1 tbsp basmati	160 g	800 g
Green peas, fresh	¾ cup	120 g	600 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	1 g	5 g
Bay leaf (tej patta)	1	0.5 g	2.5 g
Cinnamon	½-inch	0.5 g	2.5 g
Clove	2	0.3 g	1.5 g
Green cardamom	2 pods	0.3 g	1.5 g
Ginger, fresh	1 tsp	5 g	25 g
Water	2⅓ cups (1 : 3.5)	560 ml	2800 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g