Winter is the season for warm, comforting foods, and Aloo Matar Pulao fits the bill perfectly. It’s a dish that will not only fill your stomach but also keep you cozy and satisfied during the colder months. The spices used in this recipe—like cinnamon and cloves—are known for their warming properties, making this pulao the perfect comfort food to enjoy after a cold day.
Nutritional Value of Aloo Matar Pulao
For those mindful of their calorie intake, Aloo Matar Pulao offers a balanced combination of carbohydrates, fiber, and a small amount of healthy fats from the ghee used in cooking. The calorie content per serving is approximately 320 calories, making it a relatively light yet fulfilling meal. If you want to make the dish lighter, you can reduce the amount of ghee used.
Ingredients for Aloo Matar Pulao
Here’s what you’ll need to prepare this delicious winter special Aloo Matar Pulao:
Main Ingredients:
- 2 cups basmati rice (washed and soaked for 30 minutes)
- 1 cup fresh green peas
- 2 medium-sized potatoes (peeled and cubed)
- 1 onion, finely sliced
- 2 tomatoes, finely sliced
Spices:
- 4-5 cloves
- 2 bay leaves
- 5-6 black peppercorns
- 1 small cinnamon stick
- 1 teaspoon ginger-garlic paste
- 2-3 green chilies (slit)
Dry Spices:
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon pav bhaji masala
Others:
- 1 tablespoon oil
- 1 tablespoon ghee
- 2.5 cups water (adjust based on rice quality)
How to Make Aloo Matar Pulao: Step-by-Step Instructions
Prep the Ingredients
Before you begin cooking, prepare the ingredients:
- Wash the basmati rice thoroughly 2-3 times to remove the excess starch and soak it in water for 30 minutes.
- Peel and cube the potatoes into small pieces for even cooking.
- Slice the onions and tomatoes finely to ensure they blend well into the rice mixture.
Prepare the Masala Base
- Heat 1 tablespoon of oil in a cooker or deep pan over medium heat.
- Once the oil is hot, add cloves, bay leaves, black peppercorns, and cinnamon. Sauté for a few seconds until fragrant.
- Add the sliced onions and sauté them until golden brown.
- Add green chilies and ginger-garlic paste, and sauté for an additional minute, allowing the flavors to blend well.
- Stir in salt, turmeric powder, red chili powder, and pav bhaji masala, ensuring the spices coat the onion mixture evenly.
Add Vegetables
- Now, add the sliced tomatoes, green peas, and cubed potatoes to the pan.
- Cook for 3-4 minutes, stirring occasionally, until the potatoes are slightly tender.
Add Rice and Water
- Pour in 2.5 cups of water, bringing the mixture to a boil.
- Drain the soaked basmati rice and gently add it to the pan. Be sure not to stir too much to avoid breaking the rice grains.
- Mix everything gently and allow it to cook on high heat until most of the water evaporates.
Simmer and Finish
- Once the water level is reduced, cover the pan with a lid. Reduce the heat to low and let the pulao simmer for 10 minutes.
- After 10 minutes, add 1 tablespoon of ghee to the pulao for richness and flavor.
- Gently fluff the rice with a fork, and let it simmer for an additional 2-3 minutes to ensure the rice is fully cooked.
Tips for Making the Perfect Aloo Matar Pulao
- Use Basmati Rice: Basmati rice is ideal for this dish because of its long grains and aromatic flavor. Soaking the rice helps it cook more evenly and prevents it from becoming sticky.
- Adjust the Spice Level: You can adjust the spice level of this dish by increasing or decreasing the amount of green chilies and red chili powder.
- Ghee for Extra Flavor: Using ghee at the end of cooking adds a rich flavor and enhances the dish’s aroma. However, if you’re looking for a lighter version, you can use oil instead.
- Let the Pulao Rest: Allowing the pulao to rest for a few minutes before serving helps the flavors to meld together and enhances the overall taste.
Variations of Aloo Matar Pulao
While this recipe is already a classic, here are a few variations you can try:
- Add Cashews or Raisins: For a touch of sweetness and crunch, add some cashews or raisins when cooking the pulao.
- Use Coconut Milk: For a creamier version, replace some of the water with coconut milk to give the pulao a unique flavor.
- Add Mint or Coriander Leaves: Fresh herbs can elevate the dish and add a refreshing flavor.
Serving Suggestions
Aloo Matar Pulao pairs beautifully with a variety of accompaniments. Here are a few ideas for serving this winter special dish:
- Raita: A refreshing yogurt-based raita (such as cucumber or boondi raita) complements the spiced flavors of the pulao.
- Pickle: A tangy Indian pickle like mango or lime pickle enhances the taste of the pulao.
- Crispy Papad: Serve alongside crispy papad for an added crunch.
Conclusion
Winter Special Aloo Matar Pulao is a comforting and flavorful dish that can easily become a family favorite. The simple combination of basmati rice, potatoes, peas, and aromatic spices creates a meal that’s both hearty and satisfying. This dish is easy to prepare, yet its flavors are sure to impress. Whether you serve it for a quick weeknight dinner or on a special occasion, this pulao will always be a hit!
