Matar Pulao with Tzatziki by @samsweetandspicetreats

1h20
Hard

4 servings

🫛

240 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

🧅

1 medium

Onion

🍅

1 small

Tomato

🌶️

2

Green Chilli

🥛

2 tbsp

Yoghurt

🧊

1

Chicken Stock Cube

🫗

45 ml

Oil

🍚

590 g

Rice

💧

1.2 l

Water

🥣

240 ml

Greek Yoghurt

🌿

9 g

Dill Leaves

🧄

9 g

Garlic Cloves

🥒

0.5

Cucumber

🍋

30 ml

Lemon Juice

⚫

0.5 g

Black Pepper

Preparation Steps

  1. Step 1/13

    Rinse 2 1/2 cups basmati rice in a fine mesh strainer until the water runs mostly clear. Soak the rice in water for 30 to 60 minutes.

    Basmati rice
    💧Water
    🫗Fine mesh strainer
    🥣Mixing bowl

  2. Step 2/13

    Slice 1 onion, dice 1 small tomato, and slice 2 green chilies. Crush 3 garlic cloves, finely chop 3 tablespoons dill leaves, and grate the deseeded half cucumber.

    🧅Onion
    🍅Tomato
    Green chili
    Garlic
    🌿Dill leaves
    🥒Cucumber
    🔪Chef's knife
    🪵Cutting board
    🧀Vegetable grater

  3. Step 3/13

    Heat 3 tablespoons cooking oil in a pot over medium-high heat. Fry the sliced onion until deeply golden brown, about 8 to 10 minutes.

    Cooking oil
    🧅Onion
    🥄Wooden spoon
    🥄Measuring spoons

  4. Step 4/13

    Add 2 teaspoons ginger garlic paste and 1 tablespoon whole garam masala to the pot. Stir for 30 to 60 seconds until fragrant.

    🫚Ginger garlic paste
    🌿Whole garam masala
    🥄Wooden spoon
    🥄Measuring spoons

  5. Step 5/13

    Add the diced tomato and sliced green chilies. Cook until the tomato softens and the oil begins to separate, about 5 minutes.

    🍅Tomato
    Green chili
    🥄Wooden spoon

  6. Step 6/13

    Stir in 2 tablespoons plain yogurt, 1/2 teaspoon red chili powder, and 2 teaspoons salt. Cook for 2 minutes until the yogurt is incorporated.

    Plain yogurt
    Red chili powder
    🧂Salt
    🥄Wooden spoon
    🥄Measuring spoons

  7. Step 7/13

    Add 1 cup green peas and stir to coat them in the spiced mixture. Cook for 2 minutes.

    Green peas
    🥄Wooden spoon
    🥛Measuring cups

  8. Step 8/13

    Pour 5 cups water into the pot and add 1 teaspoon curry powder. Bring the liquid to a boil.

    💧Water
    🟡Curry powder
    🥄Wooden spoon
    🥛Measuring cups
    🥄Measuring spoons

  9. Step 9/13

    Crush 1 chicken stock cube and add it to the boiling liquid. Simmer until the peas are almost tender, about 5 minutes.

    🧊Chicken stock cube
    Green peas
    🥄Wooden spoon
    🍴Fork

  10. Step 10/13

    Drain the soaked basmati rice and add it to the pot. Cook uncovered over high heat until the water has almost fully evaporated and craters appear on the surface.

    Basmati rice
    🫗Fine mesh strainer
    🥄Wooden spoon

  11. Step 11/13

    Cover the pot tightly and reduce the heat to very low. Steam the pulao on dum for 15 to 20 minutes, then gently fluff the rice with a fork.

    Basmati rice
    Green peas
    🍴Fork

  12. Step 12/13

    Combine 1 cup Greek yogurt, the grated cucumber, chopped dill leaves, crushed garlic, 2 tablespoons lemon juice, and black pepper in a mixing bowl. Season the tzatziki with salt to taste.

    Greek yogurt
    🥒Cucumber
    🌿Dill leaves
    Garlic
    🍋Lemon juice
    ⚫Black pepper
    🧂Salt
    🥣Mixing bowl
    🥄Wooden spoon
    🥛Measuring cups
    🥄Measuring spoons

  13. Step 13/13

    Refrigerate the tzatziki until serving. Serve the hot matar pulao with chilled tzatziki, optionally alongside hari chutney and Shami kebabs.

    Greek yogurt
    Basmati rice
    🥣Mixing bowl

Composition

Ingredients

Types

Seasonings, Condiments, Spices, Vegetables, Liquids, Herbs, Fruits

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, Pescatarian

Calories

590 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 95g, Fat: 18g, Fiber: 8g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 160mg, Iron: 3.2mg, Potassium: 510mg, Sodium: 1330mg

Vitamins

Vitamin C: 25mg, Vitamin K: 45mcg, Folate: 120mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

40 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Fine mesh strainer, Chef's knife, Cutting board, Wooden spoon, Measuring cups, Measuring spoons, Vegetable grater, Mixing bowl, Fork

Appliances

Stovetop, Refrigerator

Type

Type

Type Of Dish

Main Course, Rice Dish, Side Dish, Sauce

Occasions

Lunch, Dinner, Ramadan, Iftar, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Indian, Mediterranean

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Fluffy, Tender, Creamy, Crisp

Flavors

Aromatic, Savory, Spicy, Tangy, Herbal, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

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