Peas Pulao | Matar Bhaat | Peas Rice | Green Peas Pulao | Green Peas Rice | Matar Pulao | Peas

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a protein boost, while long-grain rice is more economical.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame provides similar nutrition, while frozen peas are often cheaper.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: coriander seeds

Ground cumin is a healthier option, while coriander seeds can be less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a healthier herb, while green onions can be a budget-friendly substitute.

Make two masala pastes: one rough grind without water and one fried masala paste with fried onions, dried coconut, and garlic.

Fry the dried coconut until golden, then fry the garlic until golden.

Blend the fried masala paste with very little water to make a thick paste and set aside.

Saute spices to release their flavor.

Saute onions until translucent.

Add both prepared masala pastes and saute for a minute to mix well.

Add washed and drained basmati rice, mixing very lightly to avoid breaking the grains.

Add frozen peas and mix again very lightly.

Add 1 cup of thick coconut milk and mix lightly.

Add ghee for flavor and hot water, then mix and allow to come to a boil.

Cook on medium flame, half covering the lid to allow moisture to escape, for 10 to 15 minutes.

Once moisture is absorbed, close the lid tightly, lower the flame, and cook completely.

Check for doneness by pressing a rice grain; it should break easily without being mushy.

Garnish with coriander leaves and fresh grated coconut before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary