اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Peas pilau rice, or pilaf rice as it’s called in the US, is one of my favourite dishes to make. Matar pilau is one of the few things that I have made so many times that I can basically make it with my eyes closed. There are so many different pilaus that you can make. It basically goes with everything. You can make it with chicken, lamb, beef, minced meat, vegetables.
Whenever I make pilau, I always have to make raita with it. It adds a refreshing taste to this warm pilau recipe. Raita is really easy to make, and you can literally make it whilst the pilau is cooking. Technically matar pulao is a side dish that is usually served alongside some form of curry like chicken tikka masala or lamb curry, but in my family, we always treat it like the main dish.
This recipe actually makes a lot. I would give a serving number, but the thing is my brothers eat a lot and their serving counts for at least double the normal amount, which I suppose isn’t very healthy for them. You can adjust the ratio of peas, chickpea and rice to suit it to your personal preference. Overtime you will get accustomed to making it your own way. Some people prefer to have their pilau rice browned and some prefer for it to have less colour. How to make pilau brown all depends on how you brown your onions at the beginning. The browner the onions are the deeper the colour of the rice. You can omit the peas to give you a chana pulao or leave out the chickpeas to make pea pilau or get rid of both for a simple plain pulao recipe. Any leftover of this Indian rice can be stored in the fridge for up to days.
This pilau rice recipe is perfect for a weeknight curry night that will definitely impress all your friends. I have tasted a lot of Indian takeaways pilau rice and they never taste as good as some homemade pulao rice. Trust me on this one. One you get the hand of making your own pilau rice then you won’t ever go back to takeaways again.
If you’ve never made peas pilau before, then stick to this recipe to show you how to make pulao.
This peas pilau rice, otherwise known as matar pilau or matar pulao, is a dish that can be found in every Pakistani household. This matar pulao recipe is the ultimate comfort food and can be made with ease. The combination of chickpea and rice, with the addition of peas to make the perfect pilau. Serve with some raita or alongside some curry to add to your Indian or Pakistani buffet.
- 50g Butter
- 50ml Vegetable Oil
- 3 Medium Onions (finely sliced)
- 5 Garlic Cloves
- 1 Green Chilli (finely chopped)
- 1 tsp. Garam Masala
- 2 tsp. Salt
- 1 tbsp. Cumin Seeds / Jeera
- 240g Canned Chickpeas / Chana (drained)
- 200g Frozen Peas
- 750g Rice (soaked)
- 2l Water
- In a large pan heat the oil and melt the butter
- Add the onions, garlic cloves, green chilli and salt
- Cook the onions until softened and browned – the browness of the onions will determine the colour of the rice at the end
- Add the garam masala and cumin seeds and cook for 10 minutes
- Add the canned chickpeas and frozen peas
- Cook for 5-10 minutes on medium heat
- Boil the water and add the boiled water to the pan then cook for a further 10-15 minutes
- Drain the soaked rice and add into the pan
- Cook for 20-30 minutes until the majority of the water has evaporated
- Preheat the oven to gas mark 8
- Cover the pan with a lid and cook for a further 30 minutes in the oven