Carrot Peas Pulao

Name: Carrot Peas Pulao
Cuisine: Indian

Lunch • India

210

kcal

—

Protein

—

Carbs

—

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Carrot Peas Pulao (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Carrot Peas Pulao, known as Gajar Matar Pulao in many South Indian homes, is a vibrant and flavorful rice dish that brings together the sweetness of carrots (gajar) and the earthiness of green peas (matar) with aromatic basmati rice. Popular during festivals like Pongal and special family gatherings, this one-pot meal is loved for its simplicity, nutrition, and festive appeal. The recipe is seasoned with whole spices like elaichi (cardamom), dalchini (cinnamon), and tej patta (bay leaf), making it fragrant and utterly irresistible. This dish is a staple in many South Indian kitchens, especially during the winter when fresh carrots and peas are in abundance. The subtle sweetness of carrots blends beautifully with the delicate flavor of peas, creating a pulao that is both light on the stomach and rich in taste. Traditionally served with a simple bowl of raita or curd and some papad, Carrot Peas Pulao offers a wholesome lunch option for families across India. Carrot Peas Pulao is not just delicious but also a visually appealing dish, thanks to its colorful ingredients. It's an excellent choice for lunchboxes, potlucks, and festive meals, making it a versatile and healthy addition to your Indian vegetarian recipe collection.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium bowl per person)

1 cup Basmati rice (long-grain, soaked for 15 mins)
1 medium, diced Carrot (gajar) (fresh, peeled)
1/2 cup Green peas (matar) (fresh or frozen)
1 small, thinly sliced Onion (pyaz)
1 tsp Ginger-garlic paste (adrak-lasun)
1, slit Green chili (hari mirch) - optional
1/2 tsp Cumin seeds (jeera)
1 Bay leaf (tej patta)
1 inch Cinnamon stick (dalchini)
2 pods Green cardamom (elaichi)
2 Cloves (laung)
1/4 tsp Turmeric powder (haldi)
to taste Salt
1 tbsp Refined oil or ghee (use coconut oil for vegan version)
2 cups Water (for cooking rice)
2 tbsp, chopped Coriander leaves (dhaniya patta) - optional

Instructions

1
Wash and soak the basmati rice for 15 minutes. Drain and set aside.
15 minutes
Soaking rice ensures fluffier pulao.
2
Heat oil or ghee in a heavy-bottomed kadhai or pressure cooker. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.
2 minutes
Tempering spices releases maximum flavor.
3
Add sliced onions and sauté till golden brown. Then add ginger-garlic paste and green chili. Sauté for another minute.
3 minutes
Do not burn the onions; it affects the pulao's color.
4
Add diced carrots and green peas. Stir-fry for 2-3 minutes to coat the veggies with the masala.
3 minutes
Cut carrots evenly for uniform cooking.

Why This Dish is Healthy

This pulao is a healthy choice because it combines complex carbohydrates from rice, protein from peas, and a variety of micronutrients from vegetables and spices. It's naturally low in fat, especially when made with minimal oil or ghee. The inclusion of fresh vegetables makes it nutrient-dense without adding excess calories, making it perfect for weight management and a wholesome Indian lunch.

Carrot Peas Pulao is packed with dietary fiber, vitamins, and minerals. Carrots are rich in vitamin A, antioxidants, and beta-carotene which support eye health and immunity. Green peas add plant-based protein and dietary fiber, aiding digestion and satiety. Whole spices like cardamom and cinnamon help with digestion and metabolic health. Using minimal oil keeps the fat content low, making this pulao a balanced and nutritious choice for a vegetarian diet.

Pro Tips

💡Tip 1: Use freshly shelled peas and tender carrots for maximum flavor and nutrition.
💡Tip 2: Let the pulao rest after cooking for perfectly fluffy grains.
💡Tip 3: For a vegan option, use coconut oil instead of ghee.

Storage & Serving

Store leftover Carrot Peas Pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently in a kadhai or microwave, sprinkling a little water to restore moisture before serving.

Best served: Breakfast or Lunch