Mutter Pulao Rice Pilaf With Peas Food

MATAR PULAO (RICE WITH PEAS)

Matar Pulao (Rice with Peas) image

This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.

Provided by FKhan

Categories Side Dish Vegetables Green Peas

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 (3 inch) cinnamon sticks
2 teaspoons garlic powder
2 tablespoons water
1 cup frozen green peas, thawed
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste

Steps:

Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
Add the green peas to the pan, cover and cook for about 5 minutes.
Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g

MUTTER PULAO (RICE PILAF WITH PEAS)

Mutter Pulao (Rice Pilaf With Peas) image

This Pakistani side dish is superb, it goes great with pretty much anything and is easily enjoyed by itself too. Serve with some yogurt or achar and it's great! It may look a little overwhelming to make but it's actually quite easy.

Provided by dumbell579

Categories Long Grain Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 cups long grain white rice, rinsed and drained
3/4 cup peas, rinsed and drained
1 medium yellow onion, thinly sliced
4 cups chicken stock
3 cloves
1 large bay leaf
1 black cardamom pod (black elachi)
5 whole black peppercorns
1 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2-1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
4 tablespoons oil
salt

Steps:

In a pot, heat up the oil on medium high heat.
Add the onion and cook till it softens, becomes translucent and releases its water. Do not brown or dry out.
Add cloves, bay leaf, cardamom, peppercorn and cumin.
Fry for about a minute or so.
Add turmeric powder, coriander powder and chilli powder. Stir and fry a bit. If it looks a little dry add a little bit of the chicken stock that you have aside.
Add the garlic and ginger paste, stir fry a minute or two.
Add the peas and chicken stock and let it warm up but not to a boil.
Add rice and salt to taste. Stir well. Increase heat to high. Let the rice come to a boil and let boil for 5 minutes.
Give a quick stir, cover with lid and turn heat down to medium and let cook for 15 minutes.
Turn the stove off. Do not uncover the rice or move it from the stove. Let it sit in its steam for 5-10 minutes as the stove cools down allowing the rice to become fluffy.
Serve hot!

Nutrition Facts : Calories 1179.1, Fat 34.8, SaturatedFat 5.5, Cholesterol 14.4, Sodium 709.1, Carbohydrate 183, Fiber 7.1, Sugar 13.9, Protein 29.7

ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )

Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas ) image

Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.

Provided by SusieQusie

Categories Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basmati rice (or long grain rice)
2 cups water
2 tablespoons butter (or ghee)
1 tablespoon cumin seed
1 tablespoon fresh ginger, grated
1 cup shelled green peas
1 cup potato, peeled and chopped fine
2 tablespoons powdered coriander seeds
1 teaspoon powdered garam masala
1 tablespoon salt
1 teaspoon turmeric
4 cups water

Steps:

Wash rice and soak in 2 cups of water for an hour. Drain well.
In a heavy pan, heat the butter and add the cumin and the ginger.
When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
Serve hot.

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