What is Pulao?
Pulao is a Pakistani rice dish made with long-grain basmati rice and yakhni. Caramelized onions, meat, chicken, or any other vegetables of your choice. I make yakhni or soup when I’m using meat but for vegetables and chicken, I don’t make separate yakhni. There are many variations of this dish based on its popularity.
Ingredients for Aloo Matar Pulao
Rice
I make pulao with long-grain basmati rice. Basmati rice is makes the best pulao, I will not recommend using short grain rice for this recipe.
Cumin Seeds
I have added cumin seeds as I was browning onions. I did not use any other whole spices which makes this pulao very kid friendly.
Onions
I used thinly sliced yellow onions and they are perfect for the pulao. Thin slicing is important as it will help in the even caramelization of the onions.
Water to Rice ratio
For every 1 cup of rice use 1.5 cups of water. Basically, this rice-to-water ratio works perfectly for any rice dish made on a stovetop or if rice is soaked for at least 30 minutes prior to cooking.
I usually buy rice in bulk and let them age, as they cook better. For new rice the ratio of water will be less. I’ll recommend use 1 and 1/4 cup of water for every one cup of new basmati rice.
Brown rice are another healthier alternative for this recipe. The water ratio will be more. I’ll recommend 2 cups of water for 1 cup of soaked long grain basmati rice.
How to get fluffy rice
Soaking the rice
Soaking the rice for 30 minutes helps the rice grain to plump after absorbing a little bit of water. Soaked rice can fluff, cook better, takes less water and time to cook.
Heavy Bottom Pan
For my rice recipes I use a wide heavy bottom pan with a lid. It is important to use a pan that is wide enough and have plenty of room for the rice to fluff.
How to store left over rice?
I store rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. check my reheating guide in this recipe.
Easy Aloo Matar Pulao
Equipment
- 1 heavy bottom pan with a lid Check my amazon store for the pan
Ingredients
- 2 cups rice
- 3 cups water
- 2 tsp salt
- 2 medium potatoes
- 1 tsp cumin seeds
- 1/2 cup oil
- 1 medium onion peel and thinly sliced
- 1 tbsp ginger paste
Instructions
Rinse and Soak rice
- Take 2 cups of rice in a bowl and wash it at least 3 times.
- Add water and let it soak for a minimum of 30 minutes.
Brown onions
- In a pan add oil and thinly slice onions, cook on high heat until light golden brown.
- Add cumin seeds while onions are browning.
Add peas and rice
- Once onions are light golden brown, add peas and thinly sliced potatoes.
- Add ginger paste and stir everything.
- Add salt and keep cooking for 2-3 minutes.
- Add 3 cups of water and cover the pot.
- Cook on high heat until it comes to a boil.
- Taste test the salt. water should be a bit salty at this point.
- Discard water from the soaked rice and add rice to the boiling water.
- Cook on medium high heat while covering the pot until most of the water is evaporated.
- Now cover with foil paper or paper towel and steam on low heat for 10-15 minutes.
- Open the lid and fluff.
- Enjoy!
Notes
- Soak the rice for a minimum of 30 minutes.
- Adjust the salt according to your likings.
- Add chili, green chili or whatever spice your heart desire.