Ingredients for Aloo Matar Ka Pulao Indian Rice With Potatoes And Peas
- 1 cup Basmati Rice
- 4 cups Water
- 2 tablespoons Butter
- 1 teaspoon Cumin Seeds
- 1-inch piece grated Fresh Ginger
- 1 cup frozen Green Peas
- 1 cup diced Potato
- 0 units Coriander Seeds
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon chopped Fresh Coriander
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How to Make Aloo Matar Ka Pulao Indian Rice With Potatoes And Peas
- Wash 1 cup basmati rice thoroughly and soak in 2 cups of water for at least 1 hour.
- Drain the soaked rice completely.
- In a heavy-bottomed pan or pot, heat 2 tablespoons of butter over medium heat. Add 1 teaspoon cumin seeds and 1-inch piece of grated ginger. Sauté until the ginger is lightly browned (about 1 minute).
- Add 1 cup frozen peas, 1 cup diced potatoes, 1 tablespoon chopped fresh coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Stir-fry for 3-4 minutes until the potatoes are slightly softened.
- Add the drained rice and 4 cups of water to the pan. Bring the mixture to a boil uncovered.
- Once boiling, reduce the heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed. Do not lift the lid during simmering.
- Fluff the rice gently with a fork before serving. Garnish with extra coriander if desired.
- Serve hot as a delicious and satisfying main course.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
12g
Fat
21g
Carbs
28g
