North Indian
Matar Pulao (Green Pea Rice)
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Matar Pulao (Green Pea Rice) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the basmati rice and soak it for 20 minutes, then drain.
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Heat the oil in a pot and let the cumin seeds and whole spices sizzle, then cook the onion, ginger, and green chilies until soft.
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Stir in the green peas and cook for 2 minutes.
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Add the drained rice, water, and salt and bring to a boil, then cover and cook on low until tender, about 15 minutes.
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Rest for 5 minutes, fluff, and serve.
Watch how to cook Matar Pulao (Green Pea Rice)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Matar Pulao (Green Pea Rice), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Matar Pulao (Green Pea Rice) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 470 kcal
- Protein
- 10 g
- Carbs
- 83 g
- Fat
- 11 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 580 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Matar Pulao (Green Pea Rice) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.