How much cooking time?

40 min — 15 min prep, 25 min cooking.

Baisakhi Matar Pulao

Name: Baisakhi Matar Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 2tbsp Coriander Leaves; 150g green peas; 0.5tsp Turmeric Powder; 250g rice; 1tsp Red Chilli Powder (Lal Mirch); salt; 1tsp Cumin Seeds; 2tbsp oil

Fragrant rice with fresh green peas and whole spices for Baisakhi. Light celebratory dish marking Punjab new year.

Time 40 min · Serves 4 · 323 kcal · Central Punjab, Punjab

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

green peas — 150 g (chopped)
Turmeric Powder — 0.5 tsp (ground)
rice — 250 g (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
salt (optional) (whole)

Tempering

Cumin Seeds — 1 tsp (whole)
oil — 2 tbsp (whole)

Method

Wash the rice well and soak it in water for 20 minutes, then drain completely.
Heat the oil in a heavy-bottomed pot and add the cumin seeds, letting them sizzle and turn fragrant.
Add the green peas and stir-fry for a couple of minutes.
Add the turmeric powder and red chilli powder, and mix well so the peas are evenly coated.
Add the drained rice and gently stir-fry for a minute so the grains get coated with the spices without breaking.
Pour in the right amount of water, add salt, and bring it to a boil, then cover and cook on low heat until the rice is fully cooked and the water is absorbed, about 12 to 15 minutes.
Let the pulao rest covered for 5 minutes, then fluff gently with a fork.
Garnish with chopped coriander leaves and serve hot.

Common questions

How many calories in one plate of Baisakhi Matar Pulao?: 323 kcal per plate.
How much cooking time?: 40 min — 15 min prep, 25 min cooking.

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