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You are here: Home / Rice, Pulao,Khichdi / Dill and Pea Pulao Recipe, How To Make Dill Aur Matar Pulao

Dill and Pea Pulao Recipe, How To Make Dill Aur Matar Pulao

2014-06-30 by Anjana Chaturvedi

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Dill and Pea Pulao- Flavorful and aromatic rice and dill pilaf

Dill and pea Pulao – suwa/shepu is a herb from celery family ,it has a very strong and slightly pungent taste .They are rich in iron, good for digestion, anti oxidant properties, low in calories so you can easily include it in your diet.

Dill rice is a a popular recipe of Persian cuisine they use dill and lima beans  to make a fragrant pulao. Suwa is mainly used to make dips,stir fries,soups ,paratha and rice preparations.

Only the tender leaves of Shepu/suwa should be used and discard the leaves which are yellow and avoid using the thick steams as the hard and thick steams will ruin the taste. I have used only peas  but you can also use mixed vegetable or make it just with dill and tomatoes.

Rice is consumed in all the states of Indian specially in the southern parts. Biryani and pilaf are made of different varieties. different types of vegetables, fruits and spices enhance the taste of pulao and biryani.

Do check these delicious Pulao Recipes-

  • Chili and pineapple rice
  •  Kiwi and coriander rice
  • Vegetable biryani pilaf
  • Kabuli Chana Pulao
  • Lemon Rice
  • Kathal Biryani
how to make dill rice

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Dill and Pea Pulao
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Dill and Pea Pulao

Dill and Pea Pulao- A delicious Flavorful and aromatic rice and dill pilaf
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Lunch box Recipe, Rice preparation
Cuisine: Uttar Pradesh Cuisine
Keyword: dill, peas, pulao, rice
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice
  • 2 bunch Dill/ Suwa 130 gm
  • 3/4 cup Peas/ Matar
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 3 cup Water
  • To Taste Water

Tempering/ Tadka

  • 5 tbsp Cooking Oil
  • 1 tsp Cumin seeds/ Jeera
  • 3 Cloves/ Lavang
  • 3 Green Cardamom
  • 1 Black Cardamom
  • 2 Bayleaves/ Tejpatta
  • 1/2 inch Cinnamon/ Daalchini

Instructions

  • Wash and soak rice for 20 minutes.
    Discard the hard steams and wash the dill leaves.
  • Now finely chop the dill leaves and tomatoes.
  • Heat oil in a heavy and broad pan.
  • Add all the tempering and let it crackle .
  • Now add chopped tomatoes and salt,cover and cook till tomatoes become soft.
  • Add dill leaves and all the spices and saute.
  • When oil start separating then add soaked rice and peas and stir for a minute
  • Now add water in the rice and let it come to a boil.
  • When it start boiling cover the pan and let it cook on slow flame till done.
  • When done fluff with a fork and serve hot.
  • Serving suggestions-best served with yogurt , raita and salad

Filed Under: Rice, Pulao,Khichdi, Uttar Pradesh Cuisine Tagged With: biryani, dill, dill recipes, Indian, matar, pulao, Rice, shepu, suwa, Vegan, Vegetable pilaf

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Comments

  1. Pratima says

    2017-05-21 at

    Thank you very much for sharing, teaching your beautiful nutritious recipes. We made Dill pulav and Dill dal, they were hearty, wholesome and wonderful. We love the simplicity and delicate touch you give to the ingredients to make them shine. Thank you for your hard work and efforts in preserving our traditional recipes too, looking forward to making, learning more from you 🙂

    • anjanaskc says

      2017-05-23 at

      Thank you so much Pratima !!

  2. Vidhya says

    2017-01-24 at

    Hi, I made the pulao today and it was excellent. I followed exact recipe and was surprised that a pulao without onion, ginger or garlic tasted so good! Perfect for the fresh green peas season !

  3. Priya Suresh says

    2014-07-03 at

    This pulao looks just simply out of the world,

  4. Nithya Ravi says

    2014-07-01 at

    This looks yummy and different.

  5. traditionallymodernfood says

    2014-06-30 at

    Yummy pulao

  6. Gloria says

    2014-06-30 at

    dill leaves gives this pulao a lovely flavour…looks yumm

  7. Kaveri Venkatesh says

    2014-06-30 at

    Very flavorful and yummy looking rice

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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