Matar Pulao / Aromatic Peas Rice with Tzatziki by @samsweetandspicetreats

1h25
Hard

4 servings

🫛

150 g

Peas

🧂

12 g

Salt

🫚

10 ml

Ginger Garlic Paste

🌶️

0.5 tsp

Red Chilli Powder

🍛

2 g

Curry Powder

🫚

8 g

Whole Garam Masala

🧅

150 g

Onion

🍅

90 g

Tomato

🌶️

20 g

Green Chilli

🥛

2 tbsp

Yoghurt

🍗

10 g

Chicken Stock Cube

🫗

45 ml

Oil

🍚

480 g

Rice

💧

1.2 l

Water

🥣

240 g

Greek Yoghurt

🌿

9 g

Dill Leaves

🧄

9 g

Garlic Cloves

🥒

150 g

Cucumber

🍋

30 ml

Lemon Juice

⚫

0.6 g

Black Pepper

Preparation Steps

  1. Step 1/24

    Rinse 2 1/2 cups basmati rice under cold water until the water runs mostly clear.

    basmati rice
    water
    🧺colander

  2. Step 2/24

    Soak the rinsed basmati rice in enough water to cover it for 30 to 60 minutes.

    basmati rice
    water
    🥣mixing bowl

  3. Step 3/24

    Slice 1 onion, 1 small tomato, and 2 green chilies.

    onion
    tomato
    green chili
    🔪chef's knife
    🪵cutting board

  4. Step 4/24

    Deseed and grate 1/2 cucumber.

    cucumber
    🔪chef's knife
    🪵cutting board
    🧀box grater

  5. Step 5/24

    Crush 3 garlic cloves and finely chop 3 tablespoons fresh dill.

    garlic cloves
    fresh dill
    🧄garlic press
    🔪chef's knife
    🪵cutting board

  6. Step 6/24

    Combine 1 cup Greek yogurt, grated cucumber, crushed garlic, dill, 2 tablespoons lemon juice, black pepper, and a pinch of salt.

    Greek yogurt
    cucumber
    garlic cloves
    fresh dill
    fresh lemon juice
    black pepper
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  7. Step 7/24

    Cover the tzatziki and refrigerate it until serving.

    🥣mixing bowl

  8. Step 8/24

    Heat 3 tablespoons cooking oil in a large heavy pot over medium-high heat.

    cooking oil
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/24

    Fry the sliced onion in the hot oil until deep golden brown, about 8 to 10 minutes.

    onion
    cooking oil
    🥄wooden spoon

  10. Step 10/24

    Add 2 teaspoons ginger garlic paste and 1 tablespoon whole garam masala to the pot.

    ginger garlic paste
    whole garam masala
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/24

    Cook the spices for 1 minute, stirring until fragrant.

    ginger garlic paste
    whole garam masala
    🥄wooden spoon

  12. Step 12/24

    Add the sliced tomato and green chilies to the pot.

    tomato
    green chili
    🥄wooden spoon

  13. Step 13/24

    Cook the tomato mixture until the tomato is soft and the oil begins to separate, about 5 minutes.

    tomato
    cooking oil
    🥄wooden spoon

  14. Step 14/24

    Stir in 2 tablespoons plain yogurt, 1/2 teaspoon red chili powder, and 2 teaspoons salt.

    plain yogurt
    red chili powder
    salt
    🥄wooden spoon
    🥄measuring spoons

  15. Step 15/24

    Add 1 cup green peas and stir them through the spiced yogurt mixture.

    green peas
    🥄wooden spoon
    🥛measuring cups

  16. Step 16/24

    Pour 5 cups water into the pot and stir in 1 teaspoon curry powder.

    water
    curry powder
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  17. Step 17/24

    Bring the liquid to a boil, then crumble in 1 chicken pulao stock cube.

    chicken pulao stock cube
    🥄wooden spoon

  18. Step 18/24

    Simmer the peas until almost tender, about 5 minutes.

    green peas
    water
    🥄wooden spoon

  19. Step 19/24

    Drain the soaked rice and add it to the boiling pea broth.

    basmati rice
    🧺colander
    🥄wooden spoon

  20. Step 20/24

    Cook the rice uncovered over high heat until most of the liquid has evaporated.

    basmati rice
    water
    🥄wooden spoon

  21. Step 21/24

    Cover the pot tightly and reduce the heat to low.

  22. Step 22/24

    Steam the pulao on low heat for 15 to 20 minutes until the rice is fluffy and tender.

    basmati rice
    green peas

  23. Step 23/24

    Rest the pulao covered for 5 minutes, then fluff it gently with a fork.

    basmati rice
    🍴fork

  24. Step 24/24

    Serve the hot matar pulao with chilled tzatziki.

    basmati rice
    Greek yogurt
    🍴fork

Composition

Ingredients

Types

Seasonings, Vegetables, Liquids

Ingredients

Peas, Salt, Ginger garlic paste, Red chilli powder, Curry powder, Whole garam masala, Onion, Tomato, Green chilli, Yoghurt, Chicken stock cube, Oil, Rice, Water, Greek yoghurt, Dill leaves, Garlic cloves, Cucumber, Lemon juice, Black pepper

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free

Calories

510 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 89g, Fat: 12g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 3.5mg, Potassium: 420mg, Sodium: 1280mg

Vitamins

Vitamin C: 19mg, Vitamin A: 70µg, Vitamin K: 30

Preparation

Time Information

Preparation

40 minutes

Cooking

45 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

24 steps

Equipments

Utensils

measuring cups, measuring spoons, colander, chef's knife, cutting board, wooden spoon, mixing bowl, box grater, garlic press, fork

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Main Course, Side Dish, Rice Dish

Occasions

Iftar, Ramadan, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Middle Eastern

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Creamy, Crisp

Flavors

Aromatic, Savory, Spicy, Tangy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave rice out longer than 2 hours), fridge : 3 days (Store pulao and tzatziki separately,Use airtight containers,Cool rice promptly before refrigerating), freezer : 2 months (Freeze pulao only,Do not freeze tzatziki,Use freezer-safe airtight containers)