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

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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-

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch, Lunch box Recipe, Rice preparation
Cuisine: Uttar Pradesh Cuisine
Keyword: dill, dill pea pulao, dill rice, pulao
Servings: 4 person
Calories: 208kcal
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

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 21mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg

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Comments

  1. Pratima

    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 🙂

  2. Vidhya

    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 !