Matar Pulao Recipe (Easy Green Pea Rice)
Meet this classic Indian rice dish, i.e., Matar Pulao. Contains fragrant basmati rice, sweet green peas, and aromatic whole spices. Light and packed with flavor, this one-pot matar pulao recipe is perfect for busy weekdays, festive meals, or whenever you want a comforting and satisfying meal without spending hours in the kitchen.
About matar pulao
Matar is green peas, and pulao is rice cooked with spices and loaded with fresh veggies. The pulao is prepared in a single pot, whether in a pressure cooker, an instant pot, or on the stovetop. But the most convenient and easy option is a pressure cooker, I feel.
Although all pulao recipes are similar, this pulao is loaded with green peas, which makes it distinct and gives it a unique taste. It’s also a time-consuming dish because you don’t spend time chopping different veggies. You can also add a matar paneer curry to your meals to add extra nutrients.
It all starts with soaking rice in enough water, which helps it become fluffy and long. Then prepare tempering with whole spices and sliced onion. Saute them until caramelized, then add the peas to saute in the onion masala to absorb the flavours.
Then add rice with water or salt and cook until they are soft and separate. Every grain of rice remains separate and fluffy, making it a versatile dish that pairs with curries, dals, raita, and salad.
If you’re planning a special guest meal or preparing a quick family dinner, this easy matar pulao recipe comes together in a few minutes and delivers a restaurant-style flavour at home.
More pulao recipes you can try:
Ingredients
- Rice- I have used long-grained basmati rice for fluffy and separate grains.
- Green Peas- Fresh or frozen peas both work well in this recipe. If you’re short of time, add frozen peas, as they can be used without peeling.
- Oil- I have used mustard oil for a lighter version, but you can use ghee instead for a rich and authentic flavour.
- Whole Spices- Cumin seeds, cloves, green cardamom, and cinnamon are used in my recipe. You can add others of your choice, like black pepper, bay leaf, and star anise.
- Onions- Add two medium-sized thinly sliced onions for a mild sweetness.
- Ginger Garlic Paste- Use a teaspoon of this paste to increase the aroma in the pulao.
- Green Chili- A thinly chopped green chili is used for a mild heat. Adjust the amount to your taste.
- Water- I have used 1.25 cups of water for 1 cup of rice. If the rice is not soaked before cooking, then use 2 cups of water.
How to make matar pulao recipe
1. Take one cup of rice in a mixing bowl, wash it twice or thrice until the white starch is removed properly. Then soak it in enough water for 20 minutes.
2. Now take 1/2 cup of frozen peas in a bowl and rinse them in clean water.
3. Then heat 1 tbsp oil with 1 tsp cumin seeds, 2 cloves, 2 green cardamom, and 1 cinnamon in a pressure cooker on medium heat. Let them sizzle for a few seconds.
4. Now add sliced onions to them and sauté until light golden.
5. After a minute, add 1 tsp of ginger garlic paste to them. Saute it too.
6. When they are light golden, add the washed green peas to them.
7. Mix them and sauté together for a minute. This step helps the green peas absorb the flavour properly.
8. Now add the soaked rice to them.
9. Next, pour 1.25 cups of water, green chili, and 1 tsp of salt, or as needed.
10. Mix all the ingredients well and cover the cooker lid. Pressure cook for 2 whistles on high heat, then turn off the flame.
11. When the pressure calms down, open the lid and fluff gently.
Serving
- Serve matar pulao hot with boondi raita, mint raita, cucumber raita, or plain curd for a simple and refreshing meal.
- Pair this peas pulao with your favorite Indian curry, such as dal fry, whole masoor dal, or chana masala, for a wholesome lunch or dinner.
- Serve this green pea rice alongside a glass of masala chaas or lassi for a classic Indian meal.
- Garnish with fresh coriander leaves or a drizzle of ghee before serving.
- Finish the meal with a bowl of makhana kheer as dessert.
Pro Tips
- Always soak the rice for 15 to 20 minutes before cooking.
- Saute the green peas in onion masala for a few minutes for a rich flavour.
- Let the pulao rest for 5 to 10 minutes after cooking before fluffing it with a fork.
- Drizzle some ghee just before serving on peas pulao for extra aroma and flavour.
- After cooking, add some coriander leaves for some freshness.
Matar Pulao Recipe (Easy Green Pea Rice)
Ingredients
- 1 cup basmati rice
- ½ cup green peas (frozen or fresh)
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 cardamom pods
- 2 cloves
- 1 cinnamon
- 2 medium sliced onions
- 1 green chili, finely chopped
- 1 tsp ginger garlic paste
- 1 tsp salt
- 1⅓ water
Instructions
- Wash the rice and soak it in enough water for 20 minutes.
- Take green peas in a bowl and wash them in clean water.
- Now heat oil with cumin seeds, cloves, cardamom pods, and cinnamon for a few seconds.
- When they start to splutter, add the sliced onions. Saute them for a few minutes.
- Now add 1 tsp of ginger-garlic paste and saute together until they are light golden.
- When they reach a golden color, add washed green peas.
- Mix well and saute them for a minute.
- Now add soaked rice, green chili, salt, and water.
- Mix them all well and cover the cooker with the lid.
- Cook on high heat for 2 whistles, then turn off the flame.
- After releasing the pressure, open the lid, fluff gently, and serve.
Notes
- Always soak the rice for 15 to 20 minutes before cooking.
- Saute the green peas in onion masala for a few minutes for a rich flavour.
- Let the pulao rest for 5 to 10 minutes after cooking before fluffing it with a fork.
- Drizzle some ghee just before serving for extra aroma and flavour.
- After cooking, add some coriander leaves for some freshness.
