Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

I love peas! No, I mean I LOVVVEEE peas – always have, and hopefully, always will. I go through a 2 lb bag of frozen peas every 2-3 weeks.

With the cold weather creeping up so steadily, I find that my cravings for rice has increased tremendously. Maybe its the comfort that comes from a big bowl of warm rice, I really don’t know. So its no surprize that I find myself cooking more varieties of rice-based dishes in winters as compared to warmer months.

Matar Pulao

Often, I make a big batch of plain rice over the weekend, and spruce it up during the week. Of the many variations of rice dishes I make from (purposely) left-over rice, some of my all-time easy-breezy favourites can be seen here, here and here.

When I decided to make dinner last night, I knew I would once again be cooking what else, but rice. So I settled for a recipe that was simple and so delicious – Pulao or as some call it, Pilaf. Pulao is very common in the North Indian cuisine. It is often served as a side to exotic curries and salads.

So that was it then, I was craving for Pulao. But not just any Pulao, I wanted Peas Pulao!

Matar Pulao (Peas Pilaf)


  • 2 cups Basmati rice
  • 1 cup frozen peas
  • 4 cups water
  • 1 small onion, thinly sliced
  • 5-6 cloves
  • 5-6 black peppercorns
  • 1-2 bay leaves
  • 1 tsp cumin seeds
  • salt, to taste
  • a pinch of saffron, mixed in 2 tbsp water
  • 1 tbsp cooking oil
  • Method:

    1. Heat oil in a non-stick pan and saute cumin seeds and sliced onions, till tender and slightly browned.
    2. Add rice, water, salt, peppercorns, cloves, and bay leaves, and cover cook on medium-low heat till rice is tender.
    3. Add in peas and saffron water and cover cook for another 5-6 minutes till peas heat through.

    Best eaten warm with any curry or on its own!

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