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Matar pulao/green peas pulao prepared in pressure cooker

Matar Pulao (Peas Pulao)

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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.
Course Dinner, Lunch
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 550
Author Sangeetha Vel

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
US Customary - Metric

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.
    Adding spices and saueting
  • 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.
    Adding onion, green chili and sautéing
  • 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.
    Adding ginger garlic past and mixing
  • Sprinkle in the chili powder, coriander powder, and salt to taste. Stir well to blend these spices with the onion mixture.
    Adding masala powders and mixing
  • 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.
    Adding mint leaves and combining
  • 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.
    Adding green peas and combining
  • 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.
    Adding basmati rice and mixing
  • Pour in the measured amount of water to achieve perfectly cooked grains. Give everything a gentle stir to evenly distribute the ingredients.
    Adding water and mixing well
  • 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.
    Cooking in pressure cooker
  • 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!
    Cooked peas pulao

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.
    serving green peas/matar pulao

Notes

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

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

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