Mutter Pulao or Green Peas rice
Mutter Pulao a One Pot Meal
A simple but exotic dish, Mutter Pulao or Green peas Rice is a one pot meal and just what we singles need on a hungry and lazy day. It is ready in a jiffy and as delectable as a royal serving.
Pulao is a dish in which rice is cooked in a seasoned broth with many ingredients; it could be vegetables, fish or meat. The rice used is white long grained, fragrant basmati rice.
History says that Pulao was served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Samarkand. It is believed that it was liked so much that soldiers from Alexander’s army brought the preparation of pulao back to Macedonia, after which it spread throughout Ancient Greece.
Pulao must have been introduced in India during the Mughal era; hence, it is popular in North India. Even in homes, Pulao was cooked on special occasions like weddings, festivals or holidays. My recipe is quite simple although I know how to make it a rich, heavy dish! You can use saffron, fried cashews, cook it in coconut milk and serve it with a rich curry.
Healthy Mutter Pulao
But since I like to eat healthy, I refrain from using these extra ingredients. I added onion too today but generally I do away with onion too. I have my pulao with curd or yogurt onion raita. (Like a dip) When my mom made mutter pulao my dad would say he wanted a gravy accompaniment for the rice and my mom would make this tasty, tangy tomato rasam or soup and we all used to lap it up. Good, I remembered this tomato rasam, will surely make it soon and share the recipe. It used to be my favorite lunch box food! Comfort food now when I miss my mom!
This mutter pulao is slightly sweet as peas are sweet and it is so aromatic that the aroma just wafts through the house. It can be made with fresh or frozen peas but nothing can beat good quality fresh peas for this recipe. Punjabis are known to make mutter pulao very often and I think it is one thing that is Punjabi in me.
Mutter Pulao cooked in Rice Cooker
My mom used to cook it in a regular pot but I prefer cooking it slow in the rice cooker or crock pot. The secret behind a good pulao is that the rice grains should be separate and the pulao should not look mushy after being cooked.If you measure the rice-water right nothing can go wrong with your pulao.
1 cup Long Grained Aromatic Basmati Rice
1/2 cup Green Peas (fresh or frozen)
1 small piece of Cinnamon
1 medium Onion, finely sliced (optional)
2 Star anise
2 bay leaves
Few, pepper corns
1 Green Chilli cut in half
1 3/4 cup Water
2 tablespoon Ghee
Wash and soak long grained rice in water for 15 minutes. Drain water and keep them aside.
Heat 1 tbsp ghee in a pan. Add cinnamon, cardamom, star anise, bay leaves, pepper corns and cloves; add the sliced onion and sauté till pink. Wash green peas and add to the onions.Mix and sauté for a couple of minutes.
Add the salt and add the soaked and drained rice. Gently mix the rice and green peas. I say gently as the long grained rice are very brittle and would break easily.
Transfer this rice/peas mixture to the rice cooker and add the water. If cooking in a regular pan then add 1:2 ratio of water. Rice 1 cup then water is 2 cups.
Let the rice cook with the lid on. Do not open the lid in between as the flavors will escape. In the rice cooker once the rice is cooked the light automatically comes down to keep warm. Lift the lid and drizzle one tbsp of ghee over the hot, steaming rice. This gives a boost to all the flavors to waft in the air and has one drooling.
Transfer the steaming mutter pulao onto a dish and serve hot with raita, soup, rasam, pickle or it can be eaten just on its own.
Onion Raita or Yoghurt-
Raitas are often used as a side dish to beat the Indian summer heat. Grated cucumbers are best for the summer or boiled cubed potatoes or even a grated and boiled gourd.
1 small cup yoghurt, whisked
1 small onion chopped finely.
½ tsp sugar
Pinch of salt
Pinch of black salt
Pinch of cumin powder
Pinch of red chilli powder.
Sprinkle a little salt on the chopped onion and leave aside for a few minutes. Then wash the onion in lots of water and squeeze the water out. I do not like the pungent onion in my raita and I do this to remove the acerbic taste. Add these onions to the whisked yoghurt.
Now add the sugar and salt and mix thoroughly. Sprinkle the cumin powder, chilli powder, pepper powder and black salt. Garnish with mint leaf or coriander leaves and serve.
Mutter Pulao or green peas rice recipe and others I have shared are close to my heart. If you want me to share any recipes of your choice do leave a note.