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 Pakistani Matar Pulao
Rice
I make pulao using long-grain basmati rice. If you can’t find basmati rice, you can use other kinds of rice as well but long grain basmati rice will give you the best results.
Cumin Seeds VS Caraway Seeds
In this recipe, I use cumin and caraway seeds. Caraway seeds, commonly known as black cumin seeds or Persian cumin, have a different flavor than regular cumin seeds, but you can substitute regular cumin seeds if necessary.
Onions
I slice yellow onions thinly, which works perfectly for the pulao. Thin slicing plays a crucial role in achieving even caramelization of the onions.
Whole Spices
I add whole spices directly into the pan. Sometimes, I make a spice pouch by placing them in a spice cloth so you can remove it easily before serving. If you prefer, you can skip the whole spices, but do add cumin seeds.
Water to Rice Ratio
For every 1 cup of rice, use 1.5 cups of water. This rice-to-water ratio works perfectly for any rice dish cooked on a stovetop, especially if you soak the rice for at least 30 minutes before cooking.
Why soaking rice is important?
Soaking the rice for 30 minutes helps the rice grain to plump up after absorbing a little bit of water. Soaked rice can fluff and cook better.
How to store 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.
How to reheat rice?
Microwave Method
To reheat the frozen rice, put them into a glass container, add a splash of water, and cover it with a wet paper towel. Leave it in the microwave for 2-3 minutes. You’ll have your rice ready to eat.
Rice cooker Method
To reheat the frozen rice, put them into the rice cooker, add a splash of water, and cook on the rice settings for 4-5 minutes. You’ll have your rice ready to eat.
Instant-pot Method
To reheat the frozen rice, put them into the instant pot, add a splash of water, and cook on the warm settings for 4-5 minutes. You’ll have your rice ready to eat.
On stove top
To reheat the frozen rice, put them into a pot, add a splash of water, and cover it with a wet paper towel. Leave it on the stovetop for 5-6 minutes. You’ll have your rice ready to eat.
Matar Pulao
Equipment
- A heavy bottom stainless steel pan
Ingredients
- 2.5 cup Long grain basmati Rice See note 4
- 1/2 cup Oil
- 1 medium Yellow Onion thinly sliced
- 2 tsp Salt
- 4 cups Water
- 1 cup Peas/Matar
- 1 tsp Ginger paste I freeze my ginger paste. See note 3
Whole Spices
- 3 Bay leaves
- 5-6 whole Black pepper
- 5-6 whole Cloves
- 1 whole Black Cardamom
- 1 tsp Cumin seeds
- 1 tsp Caraway seeds also known as black cumin seeds
Instructions
- Wash and soak basmati rice for 30 minutes.
- Peel and thinly slice onions.
- Heat oil in a pan. Add bay leaves, cloves, black peppers, and cumin seeds. Cook the whole spices for a minute.
- Now add your sliced onions and cook them until light brown. Don’t over-brown them.
- Add 1 cup of peas/matar and ginger paste.
- Add salt, stir everything and cook on medium heat for 5-6 minutes.
- Now add 4 cups of water. Cover, and cook until water comes to a boil.
- Drain all of the water from your soaked rice. Add rice to the boiling water.
- Taste test for salt and adjust. It should be a bit salty at this point.
- Mix and cook on high heat until most of the water is evaporated. Keep the pot covered during this time.
- Once most of the water is dry, sprinkle Caraway seeds and cover with a paper towel or aluminum foil, and steam for 5-10 minutes.
- Fluff your rice and enjoy
Video
Notes
- Thinly slice your onions, this will help the onions to dissolve and brown evenly.
- Once onions are slightly caramelized add peas and ginger. Overbrowning the onions will affect the color and taste.
- I make a fine ginger paste and put it into ice cube trays. Then I freeze it to use as needed.
- Use good quality long-grain basmati rice.
- I soak my rice and then start with the rest of the preparations. By the time, my steps 2-8 are complete. The rice will be soaked and ready.