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Matar Pulao - Rice Pulao with Peas
When rice forms a major part of a cuisine then there are infinite recipes using rice. Contrast this with cuisines in which it isn’t so important.
When growing up, rice was used mainly for rice pudding and an even rarer rice salad. Apart from that it was unusual to have rice with a meal. I guess my mother bought rice only when she wanted to make a pudding – whereas I keep the pantry stocked with several different types of rice. Sticky rice, black and/or red rice, basmati, short grain rice, risotto rice and perhaps pongal rice are fairly standard pantry items.
These days I love rice cooked with spices and a vegetable or with lentils. It forms a great addition to any meal, especially Indian meals. It is also a great way to use up any vegetables sitting at the bottom of the fridge on a Friday night – prior to doing the next week’s shopping.
Peas Pulao or Matar Pulao is a popular dish which is made especially during the cooler months in northern parts of India.
It can be made in a pressure cooker or rice cooker as well as stove top.