Matar Pulao is a simple, flavorful Indian rice dish that’s perfect for a quick, satisfying meal. This one-pot recipe combines aromatic basmati rice with green peas and spices, making it both nutritious and delicious. Ready in under 30 minutes, it's great for busy weeknights, lunch boxes, or as a comforting meal with raita.
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This dish is adaptable for vegan diets—just swap ghee with oil. Whether you're new to cooking or experienced, Matar Pulao is a straightforward recipe that delivers tasty results every time.
Explore a Variety of Rice Recipes:
- Biryani Rice
- Pudina Rice
- Vegetable Biryani
- Chicken Biryani
- Fried Rice
- Egg Fried Rice
- Mushroom Biryani
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Matar Pulao (Peas Pulao)
Matar Pulao is a one-pot Indian dish that combines fragrant basmati rice with green peas and aromatic spices. Ready in just 30 minutes, it's a great option for lunch, dinner, or even a quick addition to party feasts.
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Ingredients
- ¾ cup Basmati Rice, soaked 15 minutes, or other rice of your choice
- ¼ cup Ghee
- 2 Bay Leaves
- 3 Cinnamon Stick, small
- 2 Star Anise
- 4 Cloves
- 4 Cardamom
- 1 tsp Cumin Seeds
- 1 Onion, chopped
- 3 Green Chili, slited
- 1 tsp Ginger Garlic Paste
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- Salt, to taste
- ¼ cup Mint Leaves
- ¼ cup Green Peas
- 1½ cup Water
Instructions
Making Matar or Peas Pulao
- Start by heating ghee in a pressure cooker over medium heat. Once the ghee is warm, add bay leaves, a cinnamon stick, star anise, cloves, cardamom, and cumin seeds. Sauté for a few minutes until the spices start to release a rich aroma, which helps deepen the pulao’s flavor. Take care not to over-brown the spices, as this can make them bitter.
- Add finely chopped onions and green chili to the cooker. Sauté them until the onions turn soft and start to caramelize. This step adds a mild sweetness to balance the spices and gives the pulao a more rounded flavor.
- Add ginger-garlic paste to the mixture. Stir it thoroughly, letting it cook until the raw aroma fades, which usually takes about 1-2 minutes. Make sure not to rush this part, as undercooked ginger-garlic paste can leave a raw taste in the dish.
- Sprinkle in the chili powder, coriander powder, and salt to taste. Stir well to blend these spices with the onion mixture.
- Add fresh mint leaves and sauté for a minute until they release their aroma. The mint leaves add a refreshing, herbal note to the pulao, complementing the richness of the spices.
- Next, add the green peas. Stir and cook for 2 to 3 minutes. This allows the peas to absorb some of the spice flavors, giving them a more flavorful taste in the finished dish.
- Add the soaked and drained basmati rice to the cooker. Gently stir to coat the rice grains with the spices and oil. Be careful not to stir too vigorously, as basmati rice can break easily and you want to keep the grains intact for a fluffy pulao.
- Pour in the measured amount of water to achieve perfectly cooked grains. Give everything a gentle stir to evenly distribute the ingredients.
- Close the lid of the pressure cooker, making sure the regulator is set. Cook for two whistles; this should be enough to cook the rice while keeping it fluffy. Turn off the heat and let the pressure release naturally. The natural release allows the rice to finish steaming gently, making each grain light and separate.
- Once the pressure has fully released, carefully open the lid. Letting the pulao sit for a minute before fluffing it allows any residual steam to finish cooking the rice without over-softening. Gently fluff the Peas Pulao with a fork to separate the grains without mashing them. Your Matar Pulao is now ready to serve!
Serving
- Enjoy your delicious Matar Pulao with a side of cooling raita, crispy papad, and your choice of vegetable or non-vegetarian curries. For more serving ideas, check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some essential tips to help you make Matar Pulao just the way you like it:
Cooking Tips:
- Rice Choice Matters: Basmati rice is ideal for its aroma and fluffy texture, but you can also use any non-sticky variety, such as long-grain white rice. For the fluffiest texture, look for aged rice, often noted on the package. Aged rice has lower moisture, which helps keep the grains separate when cooked.
- Soak the Rice: Soaking basmati rice for about 20-30 minutes before cooking helps make the grains softer and fluffier. It also prevents the rice from breaking when cooked, resulting in separate, non-sticky grains.
- Proper Rice-Water Ratio: In this recipe, I’ve used a 1:2 ratio for a slightly softer texture (one cup of rice to two cups of water). When cooking basmati rice in a pressure cooker, a 1:1½ ratio yields great results. Adjust the ratio slightly if you prefer firmer or softer rice.
- Adding a Little Oil with Ghee: If you’re using ghee, adding a teaspoon of oil along with it can prevent the ghee from burning, especially in high-heat steps like sautéing spices and onions.
- Optional Chili and Coriander Powder: Adding chili and coriander powder is optional, but it’s worth considering. The chili powder brings a mild heat, and coriander powder adds a warm, earthy depth, enhancing the overall flavor and adding a lovely color.
- Vegan Adaptation: Simply swap ghee for oil to make this dish vegan-friendly. This easy switch lets you enjoy the same delicious pulao while accommodating vegan dietary preferences.
- Cooking Methods: I’ve used a pressure/rice cooker here, but you can also make this dish in a wide-bottomed pan or an Instant Pot if that’s more convenient. Specific steps for each method are included in the sections below, so be sure to check them out if you’re using an Instant Pot or stovetop instead of a pressure cooker.
Variations of Matar Pulao:
- The Classic Version: The traditional Matar Pulao uses green peas, basmati rice, spices, onions, ginger-garlic paste, green chili, and fresh herbs like mint or cilantro. This version has a nice balance of flavors—soft peas, fluffy rice, and aromatic spices that make each bite tasty.
- Simplified Version: For a simpler option, you can skip the onions and green chili. This allows the mild flavors of the rice, peas, and spices to stand out. It’s perfect if you want a lighter, easier version of Matar Pulao.
- Vegetable-Loaded Pulao: To make it more nutritious, add vegetables like carrots, potatoes, or green beans. These not only add color but also make the pulao heartier and more filling.
- Coconut Milk Twist: For a creamy, slightly sweet version, replace the water with coconut milk. This gives the pulao a rich taste and is especially nice if you enjoy the mild sweetness of coconut. It goes well with both mild and spicy dishes.
Nutrition Info
Serving: 1serving | Calories: 550kcal | Carbohydrates: 78g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 263mg | Potassium: 372mg | Fiber: 11g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 23mg | Calcium: 156mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Matar Pulao is so versatile that it goes well with so many sides! Here are some of my favorite pairings to round out your meal:
- Raita: Cool and creamy yogurt-based raita, like cucumber or boondi raita, complements the spices in pulao perfectly.
- Indian Curries: For a hearty touch, pair it with a rich curry like paneer tikka masala, dal makhani, or a simple chicken curry.
- Grilled or Tandoori Proteins: Tandoori chicken, grilled fish, or paneer tikka add a smoky depth that goes perfectly with pulao.
- Vegetable Sides: Sautéed or roasted vegetables, like mixed veggie stir-fry or aloo gobi, make a tasty and nutritious addition.
- Salads: A quick kachumber salad or simple green salad gives a fresh, crunchy contrast.
- Pickles and Chutneys: Tangy pickles or chutneys, such as mango pickle or mint chutney, bring a flavorful addition to the rice.
- Papadums or Naan: Crispy papadums or soft naan bread are great for scooping up the rice and curries.
- Lentil Soups (Dal): A comforting bowl of dal, like tadka dal or dal palak, adds protein and balances the meal.
- Indian Sweets: Finish with a traditional Indian dessert like gulab jamun, halwa or kheer for a sweet touch.
- Beverages: Refreshing drinks like mango lassi or spiced buttermilk (chaas) complement the flavors and aid digestion.
Storage Suggestions
As always, I recommend enjoying the rice fresh. But if you’d like to save some for later, here are a few storage tips to keep your leftovers tasting great:
- Cooling Before Storage: Allow the Matar Pulao to cool to room temperature before storing. This prevents condensation inside the container, which can make the rice soggy.
- Airtight Containers: Store the pulao in airtight containers to maintain freshness and prevent it from absorbing odors from other foods in the fridge.
- Refrigerating: Matar Pulao can be refrigerated for up to 2-3 days. Ensure it's properly sealed in the container to retain its flavors and prevent drying out.
- Freezing: For longer storage, you can freeze Matar Pulao. Place it in freezer-safe containers or bags. It can last up to a month in the freezer.
- Reheating: When reheating, add a little water or sprinkle some to prevent the rice from drying out. You can reheat it in a microwave, or stovetop. If frozen, thaw it in the refrigerator overnight before reheating.
- Avoid Multiple Reheatings: Try to reheat only the portion you plan to eat. Repeated heating and cooling can affect the texture and flavor of the rice.
Method 2: Matar Pulao In Instant Pot
If you don’t have a pressure cooker but have an Instant Pot, here’s how you can easily prepare Peas Pulao using this modern convenience. Follow these simple steps for a quick and delicious meal with traditional flavors.
- Set Instant Pot to Sauté Mode: Start by turning on your Instant Pot and selecting the 'Sauté' mode. Heating up the pot before adding ingredients helps bloom the spices and intensify their flavors. Allow it to fully heat up according to your instant pot settings.
- Cook Spices and Aromatics: Once the pot is hot, pour oil or ghee, and add your spices (like cumin seeds or bay leaves), stirring until they sizzle. Sauté the onions with green chili until they turn golden and translucent, which usually takes about 3-4 minutes. Then add the ginger garlic paste, chili, coriander powder, and a pinch of salt. Saute everything until it turns aromatic. This step helps release the natural sweetness in onions and intensifies the aroma of the spices, making the pulao extra flavorful.
- Add Peas, Rice, and Water: Add the green peas and stir them into the mixture to coat them well with spices. Then, add rinsed basmati rice; rinsing removes excess starch, which helps the rice grains cook up light and separate. Pour in the measured water, stirring everything together gently. Scrape down any rice sticking to the sides of the pot to prevent it from burning during cooking.
- Secure the Lid and Cook: Now cancel the saute mode place the lid on your Instant Pot and lock it securely. Set the Instant Pot to 'Pressure Cook' mode on high pressure for 4 minutes. This timing works well for basmati rice, but if you’re using a different rice variety, you might need to adjust the cooking time slightly.
- Natural Pressure Release: After the cooking cycle completes, allow the Instant Pot to naturally release pressure for 10 minutes. This step is essential as it gently finishes the cooking, making the rice fluffy and evenly cooked. Avoid releasing pressure immediately, as it can lead to unevenly cooked rice.
- Release Remaining Pressure and Serve: After the 10-minute natural release, carefully turn the valve to 'Venting' to release any remaining pressure. Once it’s safe to open, remove the lid and let some steam escape. Gently fluff the Peas Pulao with a fork to separate the grains without mashing them. If desired, you can garnish with freshly chopped cilantro for a burst of freshness. Your Peas Pulao is now ready to be served—perfect on its own or paired with raita or a simple salad!
Method 3: Matar Pulao In Stovetop
If you don’t have a pressure cooker or an Instant Pot, no worries! You can easily make this simple dish on the stovetop. Here’s how to prepare it:
- Heat Oil and Sauté Spices: In a large, heavy-bottomed pan, heat some oil or ghee over medium heat. Add whole spices like cumin seeds, cloves, cinnamon, and cardamom pods. Sauté until the spices start to crackle and release a fragrant aroma, about 1-2 minutes. This step infuses the oil with warm, earthy flavors that will carry through the entire dish.
- Add Aromatics: Stir in finely chopped onions and sauté until they turn translucent and golden, around 3-4 minutes. Then add ginger-garlic paste, cooking until the raw smell disappears—this brings out a rich, savory base for the pulao. You can also add chili and coriander powder if you’re after a bit of heat and warmth, similar to the pressure cooker version mentioned earlier.
- Cook Peas and Rice: Add the green peas and sauté them for a minute or two, allowing them to absorb the flavors. Then, add the washed and drained basmati rice. Stir gently, making sure they are well coated in oil and spices.
- Add Water and Seasonings: Pour in the water (typically 1.5 to 2 times the amount of rice). Season with salt to taste. You can add a bay leaf for an extra layer of aroma. Stir everything once to combine, but avoid over-stirring, which can make the rice mushy.
- Simmer the Rice: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let the rice cook partially, uncovered, until it’s about 70% done. At this point, the rice should be firm and may break slightly when pressed.
- Cover and Cook: Once the rice is partially cooked, reduce the heat to the lowest setting. Cover the pan tightly with a lid and let the rice steam for about 15 minutes. This gentle steaming makes the rice fluffy and fully cooked without over-boiling.
- Rest and Serve: Turn off the heat and let the pulao rest, still covered, for 5-10 minutes. This resting time lets the grains settle, making the pulao light and fluffy. Fluff the rice gently with a fork before serving, and enjoy!
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