Savory rice and green pea pilaf (Masala hari matar pulau) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 11) by Yamuna Devi

  • fresh ginger
  • mixed herbs
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, almonds or peanuts for raw cashew nuts, and currants for raisins.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried whole wheat bread (Poori); Glazed carrots (Gajar sabji); Butter soft zucchini and tomatoes (Louki tamatar tarkari); Tomato broth with spicy paparh noodles (Paparh shorba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, almonds or peanuts for raw cashew nuts, and currants for raisins.

  • Ganga108 on December 29, 2023

    Made a simpler version of this to go with a curry, dal and chickpea/greens dish. Omitted the garam masala and cumin seeds due to the accompaniments, kept the peas, herbs and raisins.

  • Ganga108 on February 22, 2022

    Green Pea Pilaf is a great 1-pot meal or the basis of a larger meal, and, of course, it is delicious. It is great lunch food and also good comfort food for sensitive times, you know what I mean. Eye-catching, it is perfect for a buffet, or a light dinner. Rich in texture and flavour.

  • kimslist on September 13, 2010

    Follow Yamuna's notes on rice at the beginning of the chapter. It's worth it to get the perfect texture. This is a lovely blend, though it's so flavorful I would serve it with a simpler main dish.

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