Matta Rice Peas Pulao Recipe – A Hearty Kerala Delight
Matta Rice Peas Pulao, also known as Kerala Matta Rice Pulao, is a rustic and flavorful rice dish that brings together the earthy taste of Kerala’s famous red rice, aromatic spices, and the natural sweetness of peas. With its vibrant color and rich texture, this pulao makes a perfect side dish to complement a variety of curries or can stand alone as a satisfying main course. Whether you’re serving it for lunch or dinner, this pulao is sure to become a favorite in your kitchen.
Ingredients for Matta Rice Peas Pulao:
| Ingredient | Quantity |
|---|---|
| Kerala Matta Rice | 2 cups (soaked in water for 30 minutes) |
| Green Peas | 1 cup |
| Cardamom (Green) | 2 pods |
| Cinnamon Stick | 1-inch piece |
| Bay Leaf | 1 leaf |
| Cumin Seeds | 2 teaspoons |
| Salt | As per taste |
| Sugar (Optional) | 1 teaspoon |
| Ghee | As required |
Preparation Time:
- Soaking Rice: 30 minutes
- Cooking Time: 15 minutes
Total Time:
- 45 minutes
Servings:
- 4 servings
Cuisine:
- Indian
Course:
- Lunch/Dinner
Diet:
- Vegetarian
Instructions to Make Matta Rice Peas Pulao:
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Prepare the Rice: Start by soaking the Kerala Matta rice in water for 30 minutes. Once soaked, take a pressure cooker and add the soaked rice along with 4 cups of water. Close the lid and cook for 6 whistles (approximately 10-12 minutes). Allow the pressure to release naturally. After opening the cooker, fluff the rice gently with a fork and set it aside to cool for about 15 minutes.
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Prepare the Spice Tempering: In a large pan or wok, heat ghee (clarified butter) on medium heat. Add the green cardamom pods, cinnamon stick, and bay leaf to the hot ghee. Sauté the spices for about 20 seconds to release their aromatic flavors.
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Cook the Peas: Add the green peas to the pan and sauté them for about 30 seconds, allowing them to absorb the flavors of the spices. Fresh or frozen peas work equally well for this dish.
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Combine Rice and Seasoning: Once the peas are cooked, gently add the cooled rice to the pan. Season with salt and, if desired, add a teaspoon of sugar to balance the flavors. Mix everything carefully, making sure the rice is evenly coated with the spices and peas.
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Final Cooking: Let the mixture cook together for an additional 1 to 2 minutes, stirring gently to ensure the flavors are well combined.
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Serving Suggestions: Serve your flavorful Matta Rice Peas Pulao as a perfect side dish to a rich curry like Mixed Vegetable Kurma or alongside a refreshing Boondi Raita for a complete meal. This pulao also pairs wonderfully with grilled meats or lentil-based dishes.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200-220 kcal |
| Carbohydrates | 45-50 g |
| Protein | 5-6 g |
| Fat | 6-8 g |
| Fiber | 4 g |
| Sodium | Varies with salt added |
Tips for Perfect Matta Rice Peas Pulao:
- Ghee: The use of ghee adds a deep, rich flavor to the dish, but you can substitute it with vegetable oil if you prefer.
- Rice Texture: Since Kerala Matta rice has a chewy texture and is slightly more robust than regular rice, ensure it is cooked well but not too soft, to retain the grains’ integrity.
- Spices: Feel free to adjust the quantity of cardamom and cinnamon according to your taste preferences. For a more aromatic dish, you can also add a few whole black peppercorns.
- Vegan Option: To make this dish vegan, simply use coconut oil in place of ghee. It complements the flavors of the rice beautifully.
Why You’ll Love This Recipe:
Matta Rice Peas Pulao brings together the unique taste and texture of Kerala’s signature rice variety with the comforting simplicity of peas. It’s a balanced dish that captures the essence of Indian cuisine: fragrant, flavorful, and nourishing. Whether enjoyed as part of a larger meal or as a standalone delight, this dish will surely impress your guests and become a staple in your kitchen.
