Mutter Pulao Rice Pilaf with Peas
Mutter Pulao, also known as Rice Pilaf with Peas, is a fragrant and flavorful one-pot dish that's perfect for a quick weeknight meal or an elegant side for festive gatherings. Made with aromatic basmati rice, sweet green peas, and a medley of whole spices like cumin, cardamom, and cinnamon, this recipe creates a symphony of warm, earthy flavors. Golden, sautéed onions and a hint of turmeric elevate the dish, while a garnish of fresh cilantro and optional slivered almonds or cashews adds a touch of brightness and crunch. Ready in under 30 minutes, this vegetarian and gluten-free recipe is versatile enough to enjoy on its own or paired with rich curries, cooling yogurt, or crisp salads. Perfectly balanced and irresistibly aromatic, Mutter Pulao is a must-try for fans of Indian cuisine or anyone looking to elevate their rice game with minimal effort.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup green peas (fresh or frozen)
- 2 tablespoons ghee or vegetable oil
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 4 pods green cardamom pods
- 4 whole cloves
- 1 inch cinnamon stick
- 1 whole bay leaf
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons slivered almonds or cashews (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the ghee or vegetable oil in a heavy-bottomed pan or pot over medium heat.
Add the cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf to the pan. Sauté for 1-2 minutes until fragrant.
Add the sliced onion to the pan and cook until golden brown, stirring occasionally, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell dissipates.
Add the green peas and turmeric powder. Mix well and cook for 2-3 minutes, allowing the peas to soften slightly.
Add the drained basmati rice to the pan and gently sauté for 1-2 minutes, ensuring the rice is coated with the spices and oil.
Pour in 2 cups of water and add the salt. Stir gently to combine. Allow the mixture to come to a boil.
Once the water begins to boil, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for 15 minutes or until all the water is absorbed and the rice is tender.
Turn off the heat and let the pulao sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork. Garnish with chopped cilantro and slivered almonds or cashews, if using.
Serve hot as a main dish or alongside curries, yogurt, or a side salad.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
