Bombay Rice and Peas
Bombay Rice and Peas, also known as 'Matar Pulao', is a popular rice dish from the Indian state of Maharashtra. It is often served with raita or a side salad.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 cup Basmati rice
- 1 cup Peas
- 1 medium Onion
- 2 medium Tomato
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoon Vegetable oil
- 4 cup Water
- 2 tablespoon Fresh coriander leaves
- 4 piece Lemon wedges
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
- Heat vegetable oil in a large pan. Add sliced onions and cook until golden brown.
- Add ginger and garlic paste and cook for a minute.
- Add chopped tomatoes and cook until they become soft.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Add peas and cook for 2 minutes.
- Drain the soaked rice and add it to the pan. Mix well.
- Add water and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for 15 minutes or until the rice is cooked.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 2g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.