How to Make Carrot Peas Pulao (Traditional & Healthy Version)
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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Wash and soak the basmati rice for 15 minutes
Wash and soak the basmati rice for 15 minutes. Drain and set aside.
Step 2 · Heat oil or ghee in a heavy-bottomed kadhai or pressure cooker
Heat oil or ghee in a heavy-bottomed kadhai or pressure cooker. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.
Step 3 · Add sliced onions and sauté till golden brown
Add sliced onions and sauté till golden brown. Then add ginger-garlic paste and green chili. Sauté for another minute.
Step 4 · Add diced carrots and green peas
Add diced carrots and green peas. Stir-fry for 2-3 minutes to coat the veggies with the masala.
Step 5 · Add turmeric powder and salt
Add turmeric powder and salt. Mix well.
Step 6 · Add soaked rice and gently mix so the grains are well coated with m...
Add soaked rice and gently mix so the grains are well coated with masala.
Step 7 · Pour in water
Pour in water, bring to a boil, then cover and cook on low flame for 12-15 minutes or until rice is done and water is absorbed.
Step 8 · Turn off the heat and let it rest covered for 5 minutes
Turn off the heat and let it rest covered for 5 minutes. Fluff the pulao with a fork and garnish with chopped coriander leaves.
Why this recipe 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.
A note on tradition
In South India, Carrot Peas Pulao is often prepared during the winter months when carrots and peas are in season. It's a popular choice for lunchboxes, family gatherings, and festive occasions like Pongal and Ugadi. The use of whole spices reflects the regional love for aromatic, subtly spiced rice dishes. While every home may have its twist, the core ingredients remain unchanged, making it a beloved classic across generations.