Matar Pulau: Ayurvedic Spiced Rice with Peas

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Ayurveda has its own comfort foods--and what could be more comforting than matar pulau, fragrant basmati rice with warming, vata soothing spices and shiny green peas and cilantro! Coconut milk adds a touch of vata and pitta blancing flavour. Enjoy this delicious recipe with dal and sabji or as a simple supper in its own right.

Alandi Images Matar Pulao 1.JPG

Spices for matar pulao

Matar Pulao

Serves 6 as a main dish

8 with dal and sabji


  • 2 cups basmati rice, soaked and drained
  • 2 Tbsp. ghee
  • 2 bay leaves
  • 4 cloves
  • 1 tsp. cumin powder
  • ½ tsp. black peppercorns
  • 4 green cardamoms, crushed
  • 1 cinnamon stick
  • 2 star anise
  • Small piece mace
  • 1 green chilli, slit
  • 2 cups frozen green peas, defrosted
  • 1 tsp. grated ginger
  • 1 tsp. turmeric powder
  • 1 tsp. mild chilli powder
  • 1 tsp. coriander powder
  • ½ tsp. garam masala powder
  • 1.5 cups coconut milk
  • 2 cups water
  • Salt to taste
  • 2 Tbsp. chopped cilantro


  • Heat ghee in heavy bottomed pan, add the bay, clove, cumin, peppercorns, cardamom, cinnamon, star anise and mace and sauté for a minute or two until the cumin seeds sputter and darken a shade (take care not to burn).
  • Add green chilli and ginger, and sauté for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala mix and cook for a minute.
  • Add rice gently and sauté for 1-2 minutes, stirring. Add water and coconut milk, salt, and cilantro and mix. Bring to boil; cover and cook for about 30 minutes, until the water is absorbed and the rice grains stand on end.
  • Add the defrosted peas on top and cook 4-5 minutes more.
  • Take off heat, allow a few minutes for the fragile grains to firm up, then stir gently with a fork, taking care not to mash the rice.

Menu suggestion: pairs beautifully with Bitter Gourds Stuffed with Paneer!

Adapted from

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About this Entry

This page contains a single entry by Alakananda Ma published on May 30, 2016 2:38 PM.

Bitter Gourds Stuffed with Paneer was the previous entry in this blog.

Make your own garden-to-table saag paneer: with a vegan option is the next entry in this blog.

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