कुकर में Spicy Aloo Matar Pulao बनाएं इतना आसान और टेस्टी की आप उंगलिआं चाटते रह जाओगे
कुकर में SPICY ALOO MATAR Pulao बनाएं इतना आसान और टेस्टी की आप उंगलिआं चाटते रह जाओगे is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by bharatzkitchen HINDI on YouTube.
Prep: 20 min | Cook: 34 min | Total: 1 hr 9 min
Cost: $24.04 total, $6.01 per serving
Ingredients
- 2 cups Basmati Rice (washed 3‑4 times, no soaking)
- 7 pieces Small Potatoes (peeled and quartered)
- 1 cup Green Peas (frozen) (thawed)
- 1 medium Onion (thickly chopped)
- 1 medium Tomato (thickly chopped for the pulao; another hybrid tomato used for chutney)
- 7 pieces Garlic Cloves (peeled)
- 1 inch Ginger (peeled and sliced)
- 5 pieces Dry Red Chili Peppers (adjust to taste; 10 for extra spicy)
- 1 handful Coriander Stems (tied together for boiling)
- 3 cups Water (for chutney) (for boiling chilies, garlic, ginger, tomato, coriander stems)
- 2 tablespoons Oil (neutral oil for tempering)
- 1 tablespoon Unsalted Ghee (adds richness and a non‑stick layer)
- 1 teaspoon Cumin Seeds
- 1 small piece Cinnamon Stick
- 1 piece Bay Leaf
- 7 pieces Black Peppercorns
- 3 pieces Green Cardamom Pods
- 4 pieces Curry Leaves
- 1.5 teaspoons Salt (adjust to taste; potatoes absorb some salt)
- 0.25 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder (optional for extra red color)
- 2 pieces Green Chilies (slit lengthwise)
- 1 handful Fresh Coriander Leaves (chopped for garnish and mixing)
- 1.5 cups Chili Water (from chutney boil) (reserved from step 1; this is the flavored broth)
Instructions
Prepare Spicy Garlic Chutney Base
In a saucepan bring 3 cups of water to a boil over high flame. Add 5 dry red chilies (or 10 for extra heat), 7‑8 garlic cloves, 1‑inch ginger slice, 1 hybrid tomato, and a handful of coriander stems. Boil for 10 minutes until everything is soft.
Time: PT10M
Temperature: high flame
Blend the Chutney
Strain the boiled mixture, discard the skins, and transfer the soft ingredients to a blender. Add just a splash of water (no more than 2 tbsp) and blend to a thick paste. Let it cool slightly.
Time: PT5M
Prep Vegetables and Potatoes
Peel 7 small potatoes and cut each into 4 quarters. Thickly chop 1 onion and 1 tomato. Keep peas ready (thawed).
Time: PT5M
Wash the Rice
Rinse 2 cups of basmati rice 3‑4 times in cold water until the water runs clear. Drain completely; do not soak.
Time: PT5M
Temper Whole Spices
Heat 2 tbsp oil in the pressure cooker on medium flame. Add 1 tsp cumin seeds, 1 small cinnamon stick, 1 bay leaf, 7 black peppercorns, 3 green cardamom pods, and 4 curry leaves. Sauté for 2 minutes until fragrant.
Time: PT2M
Temperature: medium flame
Sauté Onion
Add the chopped onion to the cooker and sauté for 2 minutes until it turns translucent but not browned.
Time: PT2M
Temperature: medium flame
Add Tomato
Stir in the chopped tomato and cook for 1 minute just to soften.
Time: PT1M
Temperature: medium flame
Incorporate Chutney and Spices
Add the blended chutney, 1.5 tsp salt, 0.25 tsp turmeric, 1 tsp coriander powder, and optionally 1 tsp Kashmiri red chili powder. Cook, stirring, for 2 minutes.
Time: PT2M
Temperature: medium flame
Add Peas and Potatoes
Add 1 cup peas and the quartered potatoes. Stir quickly and sauté for 30 seconds.
Time: PT0.5M
Temperature: medium flame
Mix Rice and Aromatics
Add the washed rice, slit green chilies, 1 tbsp ghee, and fresh coriander leaves. Gently toss for 1 minute ensuring each grain is coated.
Time: PT1M
Temperature: medium flame
Add Chili‑Infused Water
Pour the reserved 1.5 cups of chili‑water (from step 1) over the rice mixture. Do NOT add any extra water.
Time: PT0M
Pressure Cook
Close the pressure cooker lid securely. Cook on medium flame until you hear 2 whistles (approximately 10 minutes). Then turn off the heat and let the pressure release naturally for about 5 minutes.
Time: PT15M
Temperature: medium flame
Fluff and Aerate
Open the cooker, gently fluff the rice with a fork. Transfer the pulao to a wide serving plate and let it sit for 5 minutes so air incorporates and grains stay separate.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 65 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Basmati Rice: Long grain white rice
- Instead of Small Potatoes: Yukon Gold potatoes
- Instead of Green Peas (frozen): Fresh peas
- Instead of Onion: Shallots
- Instead of Tomato: Roma tomato
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Dry Red Chili Peppers: Red chili flakes (1 tsp)
- Instead of Coriander Stems: Cilantro leaves
- Instead of Oil: Vegetable oil, Sunflower oil
- Instead of Unsalted Ghee: Butter
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Bay Leaf: None
- Instead of Black Peppercorns: Ground black pepper (¼ tsp)
- Instead of Green Cardamom Pods: Ground cardamom (¼ tsp)
- Instead of Curry Leaves: None
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: None
- Instead of Coriander Powder: Fresh cilantro (1 tbsp, blended)
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Green Chilies: Jalapeño (1)
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Chili Water (from chutney boil): Vegetable broth with extra red chili
Equipment Needed
- Pressure Cooker
- Blender
- Fine Mesh Strainer
- Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Making the spicy garlic chutney without excess water
- Washing rice thoroughly and not soaking
- Using the exact amount of reserved chili water
- Pressure cooking for the correct number of whistles
- Fluffing the rice after cooking to keep grains separate
Chef Tips from the Video
- Use fresh ghee for a richer aroma; it also creates a thin fat layer that keeps rice grains separate.
- If you don’t have a pressure cooker, a heavy‑bottomed pot with a tight lid works—cook on low heat for 15 minutes then let sit covered.
- For extra freshness, garnish with a squeeze of lemon juice just before serving.
Troubleshooting
Rice turns mushy or sticks together.
Ensure you used exactly 1.5 cups of chili‑water for 2 cups of rice and that the rice was well drained after washing. Reduce cooking time if your pressure cooker whistles faster.
Potatoes are undercooked.
Cut potatoes into slightly smaller pieces or increase pressure cooking time by one extra whistle.
Pulao lacks heat.
Add extra red chili powder or a pinch of cayenne during step 8, and ensure the chili‑water is not diluted.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Blend the spicy garlic chutney a day ahead and store in the fridge; it deepens in flavor.
- Pre‑wash and drain the rice; keep it in a sieve covered with a damp cloth.
Frequently Asked Questions
What is the cultural significance and history of Aloo Matar Pulao in Indian cuisine?
Aloo Matar Pulao is a beloved North Indian comfort dish that combines staple vegetables—potatoes and peas—with aromatic rice. Historically, pulao was a royal Mughal preparation, and the addition of potatoes and peas made it a wholesome everyday meal for families across the subcontinent.
What are the traditional regional variations of Aloo Matar Pulao in Indian cuisine?
In Punjab, the pulao is often richer with ghee and a heavier spice blend, while in Gujarat a sweeter version adds a pinch of sugar. Some South Indian homes add curry leaves and mustard seeds, whereas the version on bharatzkitchen adds a fiery garlic‑chili chutney for extra heat.
How is Aloo Matar Pulao traditionally served in Indian households?
It is typically served hot as a main course alongside raita, pickles, or a simple cucumber salad. During festivals or winter gatherings, it is paired with curd‑based dishes and sometimes a side of fried papad.
What occasions or celebrations is Aloo Matar Pulao associated with in Indian culture?
Aloo Matar Pulao is popular during winter festivals like Lohri and Makar Sankranti because its warming spices suit the cold weather. It also appears at family get‑togethers, picnics, and as a comforting weekday dinner.
What makes the Spicy Garlic Aloo Matar Pulao from bharatzkitchen special in Indian cuisine?
The unique element is the homemade spicy garlic‑chili chutney boiled and blended, which infuses the rice with deep heat and flavor without adding extra water. This technique keeps the grains fluffy and the dish intensely aromatic.
What are the authentic traditional ingredients for Aloo Matar Pulao versus acceptable substitutes?
Traditional ingredients include basmati rice, potatoes, green peas, whole spices (cumin, cinnamon, bay leaf, peppercorns, cardamom, curry leaves), and ghee. Substitutes can be long‑grain rice, butter instead of ghee, or frozen peas, but the flavor profile changes slightly.
What are the most common mistakes to avoid when making Spicy Garlic Aloo Matar Pulao at home?
Common errors include soaking the rice (which makes it mushy), adding too much water, over‑browning the onions, and under‑cooking the potatoes. Following the exact water‑to‑rice ratio and pressure‑cooking for the right number of whistles prevents these issues.
Why does this Spicy Garlic Aloo Matar Pulao recipe use chili‑infused water instead of plain water?
The chili‑infused water carries the concentrated flavors of the garlic, ginger, and red chilies into the rice, giving every grain a uniform heat and color. Using plain water would dilute the spice profile and result in a milder pulao.
Can I make Spicy Garlic Aloo Matar Pulao ahead of time and how should I store it?
Yes, you can prepare the chutney a day ahead and keep it refrigerated. After cooking, cool the pulao quickly, store in an airtight container in the fridge for up to 3 days, and reheat gently on low flame with a splash of water to restore fluffiness.
What texture and appearance should I look for when the Spicy Garlic Aloo Matar Pulao is done?
The rice grains should be separate, glossy, and lightly coated with a thin layer of ghee‑fat. Potatoes must be tender but intact, and peas should be bright green. The dish should have a deep reddish‑orange hue from the chili‑garlic chutney.
What does the YouTube channel bharatzkitchen specialize in?
The YouTube channel bharatzkitchen focuses on Hindi‑language Indian home cooking, offering quick, flavorful recipes that blend traditional techniques with modern shortcuts, often using pressure cookers and simple pantry staples.
How does the YouTube channel bharatzkitchen's approach to Indian cooking differ from other Indian cooking channels?
bharatzkitchen emphasizes instant, no‑soak rice methods and bold spice blends like the spicy garlic chutney, aiming for maximum flavor with minimal prep time. Unlike many channels that stick to classic methods, bharatzkitchen often introduces time‑saving hacks while preserving authentic taste.
Last updated: August 25, 2026
