Quick Aloo Matar Pulao For Busy Chefs

Aloo Matar Pulao is one of the most loved dishes in Indian homes, comforting and fragrant with rice, potatoes, and green peas. This simple yet appealing dish could be for any quick lunch, dinner with the family, or even festive gatherings. Aloo Matar Pulao is more about satiating hunger but bringing together the coziness of home-cooked meals with the richness of Indian spices.

Table of Contents

Aloo Matar Pulao: A Brief History

Aloo Matar Pulao originated in the Indian subcontinent, where rice is a staple food. It is a variant of pulao, which has been part of Indian cuisine since ages. Pulao, popularly known as pilaf, is originally from ancient Persia, where rice was prepared together with spices and meat. As time passed by, this culinary tradition traversed across Central Asia to reach India, where different regional recipes are produced to this day.

In India, pulao is always made with different vegetables and spices, making it a versatile dish that can be made according to one’s taste and preference. One such variation in the preparation of pulao is Aloo Matar Pulao; potatoes in soft-boiled condition and sweet green peas make this particular variation extremely popular due to its simplicity and delightful taste.

Ingredients for Aloo Matar Pulao

To make this succulent dish, you will be requiring the following:

Basmati Rice: 1 cup, washed and soaked for 30 mins
Potatoes (Aloo): 2, medium-sized, peeled and diced into small cubes
Green Peas (Matar): ½ cup, fresh or frozen
Onion: 1 large, thinly sliced
Tomato: 1, medium-sized, finely chopped
Green Chilies: 2, slit lengthwise
Ginger-Garlic Paste: 1 tbsp
Whole Spices:
Cumin seeds: 1 tsp
Bay leaf: 1
Cinnamon stick: 1-inch piece
Cloves: 3-4
Cardamom pods: 2
Spices:
Turmeric powder: ½ teaspoon
Red chili powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Coriander powder: 1 teaspoon
Salt: to taste
Water: 2 cups
Ghee or Oil: 2 tablespoons
Fresh Coriander Leaves: for garnishing

Step-by-Step Instructions to Make Aloo Matar Pulao

Step 1: Get the Ingredients Ready

Before you begin with the actual cooking, get all the ingredients ready. Wash and soak the basmati rice in water for at least 30 minutes. This makes the rice fluffy and does not cling together. Peel and dice the potatoes, slice the onion, chop the tomato, and slit the green chilies.

Step 2: Sauté the Whole Spices

Heat ghee or oil in a heavy-bottomed pan or a pressure cooker over medium heat. When the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, and sauté till it starts giving out its aroma, roughly about a minute. This step is very important because it infuses the oil with all the rich flavors of the whole spices, which will eventually spread to the whole dish.

Step 3: Saute the Onions and Ginger-Garlic Paste

Add thinly sliced onions into the pan and sauté them till they turn golden brown. This may take about 5-7 minutes. Stir occasionally to make sure that they are well-cooked and the onions do not burn. Once the onions have attained a caramelized effect, add the ginger-garlic paste and cook further for 2-3 minutes until its raw smell dissolves.

Step 4: Add the Tomatoes and Spices.

That is, add the chopped tomatoes in the pan along with the green chilies. Cook the mixture of chopped tomatoes until they soften and the oil oozes out of them. This would mean the tomatoes are cooked well. At this stage, add turmeric powder, red chili powder, coriander powder, and salt in the pan. Mix well to combine the spices with the tomato mixture to form an aromatic base for the pulao.

Step 5: Cooking the Potatoes and Peas

Add the diced potatoes to the pan and stir well to combine them with the spice-tomato mixture. Cook the potatoes for about 5 minutes until they are partially cooked. Add green peas and sauté for another 2-3 minutes. Frozen peas can be added straight from the freezer.

Drain the soaked rice and add to the pan. Stir gently in order to coat the rice grains with the spice mixture. Mix well but do not break the rice grains while mixing. After a minute, add 2 cups of water to the pan. Increase heat in order to bring the mixture to a boil.

Step 6: Cook the Pulao

Once boiling, reduce the heat to a minimum, cover the pan with a lid, and let the pulao simmer for about 15-20 minutes. If using a pressure cooker, cook on medium heat until you hear one whistle; then turn off the heat and let the pressure release naturally.

Step 7: Fluff and Garnish

Now, when the cooking time ends, open the lid to check whether the rice is cooked and all water gets dried up. If some water still remains, then continue to cook the pulao without covering it for a few more minutes until the water evaporates. Once ready, gently fluff the rice with a fork to separate the grains. Garnish the Aloo Matar Pulao with freshly chopped coriander leaves, lending an added freshness and colour to the dish.

Serving Suggestions

Aloo Matar Pulao is best served hot, with a bit of cooling raita on the side, such as cucumber or boondi raita, along with a few slices of fresh salad. You may serve it with papad and pickle for an extra crunch and tanginess. Serve the pulao with a side of curry or dal for a more elaborate meal, such as dal makhani or paneer butter masala.

Tips and Variations

Basmati Rice: Good-quality basmati rice is required in preparing a perfect pulao. It presents a peculiar, long, fluffy grain with an aromatic delicate fragrance to the dish.
Vegetable Additions: Even though potatoes and peas are involved in this recipe, other vegetable additions like carrots, cauliflower, or bell peppers can be included for added variety and nutritional value.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spiciness. For a mild pulao, you may reduce or avoid using the chilies altogether.
Ghee vs Oil: Traditionally, pulao is made with ghee because it gives it an extra richness. You can substitute with oil if you want a lighter version or if you are making a vegan pulao.

Aloo Matar Pulao is a spread of flavors since it marries the comfort of rice with the earthy goodness of potatoes, sweetness from peas, right in the heart of Indian spices. And it is sure to satisfy all gatherings, whether the special occasion or meal, while cooking this dish. Also follow our health website.