Matar pilau is a popular North Indian rice dish that combines fragrant basmati rice with tender peas and a blend of aromatic spices. This wonderful matar pilau recipe is often enjoyed as a main course or as a side dish at special occasions and celebrations. The vibrant colors and bold flavours of mater pilau make it a delicious and satisfying meal that can be enjoyed by both vegetarians and non-vegetarians alike.
Serves 4 people
Preparation time 10minutes, cooking time 30 minutes,
Recipe Difficulty level - Beginner-Friendly
Special equipment - none
The exact origins of matar pilau are not well-documented, but it is believed to have originated in North India, where rice is a staple food. Over time, the dish has evolved with various regional influences and adaptations. Matar pilau is a popular and versatile dish that has been passed down through generations, enjoyed in homes and restaurants alike for its delicious flavours and simple preparation. The combination of rice, peas, and aromatic spices in matar pilau reflects the rich culinary heritage of Indian cuisine and continues to be a beloved dish in households around the world. This could be combined with a chicken bhoona to make an easy restaurant style biryany.
Matar Pilau Recipe
Ingredients:
1 cup of basmati or long grain rice
1½ cups of water
1 onion medium sliced
1 tablespoons of unsalted butter or ghee
1 tsp of Anise seeds
½ tsp of ground turmeric
4 cardamon pods split open
2 bay leaves
2 cinnamon sticks broken
½ cup of frozen peas
1 tsp Himalayan or Celtic sea salt
How to cook Matar Pilau
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Step 1:
Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for at least half an hour, whilst you prep the rest of the ingredients. Once the rice has soaked rinse again
Step 2:
In a pan with tight fitting lid melt the first 2 tbsp of butter or ghee, and add the anise seeds fry gently until they crackle then add the sliced onions and cook until the onions are lightly browned.
Step 3:
Now Add the whole spices along with the frozen peas and cook for a minute or two
Step 4:
Now add the rice along with the turmeric and stir so that all the butter and spices coat the rice grains.
Step 5:
Now add the water and and salt and bring to the boil for a minute or two then give one last good stir.
Step 6:
Place the tight fitting lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when the timer goes off remove the pan from the heat. Set another timer for 15 more minutes, try not to lift the lid during this cooking process.
Step 7:
Remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains, and serve hot.
Goes well with;
Please note:
Rice should always be stored correctly in the fridge or freezer. Thoroughly re - heat, before eating.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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