Matar Pulao with Spinach

Matar Pulao Recipe
Matar Pulao

Matar Pulao is my favourite and most awaited winter dish. Matar (Peas) is winter essential vegetables. Although frozen matar (peas) is now available all around the year but I always prefer eating fresh vegetables available.

Matar cooked in desi ghee adds the magic to this dish. The sweetness of caramelized onions along with the kick of ginger makes it super delicious. Sometimes even the humblest of ingredients without adding much of spices does the magic. This is one such dish for me.

You give me a plate of well-cooked matar pulao along with raita and green chilli pickle and I will be happiest. I also have many childhood memories attached to this dish. This is our family favourite dinner in winters. I am a rice person and to have it in any form for lunch, dinner or brunch makes me contented ever.

About the dish –

Desi ghee is the main ingredient of this dish which does the job to make this recipe most delicious. This recipe has very few ingredients so it is better not to avoid any if possible. I have altered the recipe a bit this time by adding spinach to it. The garlic – ginger, onion, peas, spinach, slit green chilli, salt and lime juice are the key ingredients to prepare this dish.

How to Prepare –

Wash rice thoroughly 4 – 5 times till water comes out clean. Soak in enough water for approx. 10 – 15 mins. While rice is soaking keep other ingredients ready to save time. Peel and slice an onion and keep it ready. Peel peas and keep aside. Peel garlic and ginger. Wash all the vegetables thoroughly 2 -3 times. Chop spinach. Finely chop ginger and garlic. Slit green chilli.
I always prefer to keep all the ingredients ready along with spices so that I don’t forget to add any of those. This also helps to concentrate well on the cooking part without having to worry about burning the ingredients in the pot while searching for others.

Matar Pulao with Spinach
Matar Pulao with Spinach
What makes it healthy –

As I mentioned earlier, I am totally a rice person and I love to include rice (Garlic Rice, Jeera Rice, Steamed Rice, Tomato Rice)in at least one of my meals in a day. Also, I am very health freak person and I follow renowned dietician Rujuta Diwekar. I was happy when I got to know that she recommends dal chawal for dinner. Rice is healthy in many ways. It is light and easy to digest. It is very less in fat and is a good source of manganese, phosphorous, folic acid and iron.
Peas are high in protein, fibre and micronutrients and low in fat. Spinach is a rich source of iron and calcium.

Also, a rich source of folic acid, vitamins and fibre.
With all these nutritious ingredients this dish must be healthy and delicious.

Matar Pulao with Spinach
Matar Pulao with Spinach

Other Rice Recipes –
Tomato Rice Recipe
Garlic Rice Recipe
Jeera Rice

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Print Recipe
Matar Pulao with Spinach
Matar Pulao is my favourite and most awaited winter dish. Matar (Peas) is winter essential vegetables. Although frozen matar (peas) is now available all around the year but I always prefer eating fresh vegetables available.
Matar Pulao with Spinach
Prep Time 10 Mins
Cook Time 10 - 15 Mins
Passive Time 10 - 15 Mins
Servings
People
Prep Time 10 Mins
Cook Time 10 - 15 Mins
Passive Time 10 - 15 Mins
Servings
People
Matar Pulao with Spinach
Instructions
Soaking Rice
  1. Wash and soak rice in a bowl for 15 minutes.
  2. Drain and rinse under running water. Keep aside in a strainer.
Cooking Procedure
  1. Heat ghee in a pan (I prepared this in a clay handi).
  2. Add jeera and allow to splutter.
  3. Add finely chopped ginger, garlic and green chili.
  4. Add finely chopped coriander leaves. Mix well and cook for a min.
  5. Add sliced onions. Add peas. Mix well.
  6. Cover and cook for 4-5 minutes or till peas are tender and onions are caramelized.
  7. Add spinach. Mix well and cook for just a min.
  8. Add washed, soaked and rinsed rice. Mix gently.
  9. Add water. Add lime juice and salt. Mix gently.
  10. Bring it to boil. Cover and cook till done. This might take about 10 – 12 mins. Keep check once in between and stir gently.
  11. Serve hot with curd, raita and pickle.
Recipe Notes

1. Soaking rice beforehand takes less time to cook and yields longer grains after cooked.
2. 1 cup of uncooked rice yields 2 cups of cooked rice.
3. Do not overcook spinach.
4. Adding lime juice helps in retaining the white color of rice keeping each grain separate.
5. Cooking in clay handi gives it earthy flavor. Although this dish can also be prepared in pressure cooker or pan.

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