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While matar pulao might be considered too pale a rice dish in comparison to the mighty biryanis of the Indian subcontinent, it is a wonderful pulao to have at the height of spring . My family always ate matar pulao for lunch on Eid. On a day where one tends to overeat at festive gatherings, this was our choice of a light, one-pot meal that didn’t overwhelm both maker and eater after a month of fasting and skipping lunch. This version of matar pulao is made on a dum, with yogurt moisturizing the contents of the pulao and lemon juice gives the rice some gloss. Serve the pulao with a fresh chutney of mint, cilantro and green chilies, a raita or your favourite achaar.