Matar Pulao Recipe: Matar Pulao also known as Green Peas Pulao, is a popular and comforting Indian dish made with basmati rice, fresh or frozen green peas (matar), and a blend of aromatic spices. It is a flavorful one-pot meal that combines the subtle sweetness of peas with the warmth of spices like cumin, cardamom, and cinnamon. Often prepared for lunch or dinner, it is a quick, nutritious, and versatile dish that can be served with raita, curry, or even pickles.
Matar Pulao is easy to make so it is a good option for busy days or special occasions. The rice is cooked with whole spices, giving it a delicate fragrance and flavour. It’s a perfect example of how simple ingredients, when combined correctly, can create a delightful and satisfying meal.
Matar Pulao is easy to prepare and is often enjoyed as a main dish or a side with curries, raita (yoghurt), or pickles. It’s a nutritious and comforting meal, providing a good balance of carbohydrates from the rice and protein and fibre from the peas. Versatile and simple, Matar Pulao is a staple in many Indian households and is loved for its rich taste and quick preparation.
For more recipes you might like please do check
Lobia Masala curry
Paneer Butter Masala
Matar Paneer
Chana Curry
Watch my latest YouTube video 🎥🎞
Essential Ingredients for Matar Pulao Recipe
Basmati Rice: Gives a fragrant and fluffy base for the pulao.
Always Rinse thoroughly to remove excess starch, and soak for 20-30 minutes to ensure even cooking and prevent clumping.
Green Peas (Matar): For the best taste, use fresh peas when in season, or frozen peas for convenience. There is no need to thaw before cooking.
Onion: Slice thinly for even cooking and sauté until golden for the best results.
Green Chili: Adjust the quantity based on your spice tolerance—De-seed for a milder flavour.
Whole Spices (Bay Leaf, Cloves, Cinnamon, mace, black pepper, green & black Cardamom): Infuse the dish with a rich, aromatic flavour.
Cumin Seeds: Adds a warm, earthy flavour to the dish.
Ghee or Oil: Adds richness and enhances the overall flavour.
Tip: Ghee is traditional and provides a nutty flavour, but neutral oils like sunflower or coconut oil work well too.
Water: Cook the rice to perfection. For fluffy grains, stick to the 1:1.5 ratio of rice to water. Adjust slightly based on the type of rice and cooking method.
Salt: Enhances and balances the flavours of the pulao.
Coriander Leaves: Adds a fresh, herbal note and a pop of colour to the finished dish.
How To Make Matar Pulao
Prepare the Rice
- Rinse the basmati rice under running water until the water runs clear.
- Soak it for 20-30 minutes, then drain.
Temper the Spices
- Heat ghee or oil in a deep pan or pressure cooker.
- Add cumin seeds and whole spices (1 bay leaf, 2 cloves, 2-3 stands of mace, 1-inch cinnamon stick, 1/2 tsp whole black pepper, 2 green and 1 black cardamom). Sauté until aromatic.
- Add 10-15 cashew nuts and Sauté until turns light golden.
- Then add one medium-sized sliced onion and Saute for a few seconds then add salt to taste and cook onion until it turns translucent.
- Mix in the green chillies. Sauté for another minute.
- Add Green Peas and stir in the peas and sauté for 2-3 minutes over medium flame.
Cook the Rice
- Finally, add the soaked rice to the pan, Pour in 2 cups of water, add chopped 10-12 chopped mint leaves, 1/2 tsp garam masala and 1 tsp ghee, and mix gently.
- Don’t let the rice to break.
- Simmer, Cover and cook on low heat for 20 minutes (or for 2 whistles in a pressure cooker).
- Add chopped coriander and mix gently.
- Let it rest for 8-10 minutes.
Matar Pulao is ready to serve, served hot with curry and raita.
Reasons to LOVE This Recipe💖
Quick and Easy: Perfect for busy days when you want a wholesome meal in minutes.
Nutrient-Rich: Green peas are a great source of vitamins, fibre, and protein.
Versatile: Serve it as a main dish or a side with curries and raita.
Want to save this recipe?
Enter your email address and we’ll send it straight to your inbox.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
Tips for Perfect Matar Pulao Recipe
Rice Choice: Always use good-quality basmati rice for a fragrant pulao.
Water Ratio: Stick to the 1:1.5 rice-to-water ratio for perfectly cooked, fluffy rice.
Fresh vs. Frozen Peas: Fresh peas are ideal, but frozen ones work just as well. There is no need to thaw them.
FAQs About Matar Pulao
Absolutely! Carrots, beans, or corn make great additions to this dish.
Replace ghee with a neutral oil like sunflower or coconut oil.
Yes! Use the sauté function for the spices and follow the same steps. Cook on high pressure for 5 minutes and allow a natural release for 10 minutes.
🧾Recipe Card
Matar Pulao Recipe: How to make Green Peas Pulao
Materials
- 1 cup basmati rice rinsed and soaked for 20 minutes
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 15-20 cashewnuts
- 1 medium onion thinly sliced
- 1-2 green chilies slit
- Salt to taste
- 1 cup green peas fresh or frozen
- 2 cups water
Whole Spices:
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 1 black cardamom
- 2 green cardamoms
- 1/2 tsp black pepper whole
- 1-2 strand mace
- 10-12 mint leaves, chopped
For Garnish:
- handful of Fresh coriander leaves
Instructions
Prepare the Rice
- Rinse the basmati rice under running water until the water runs clear.
- Soak it for 20 minutes, then drain.
Temper the Spices
- Heat ghee or oil in a deep pan or pressure cooker.
- Add cumin seeds and whole spices (bay leaf, cloves, mace, cinnamon, whole black pepper, green and black cardamoms). Sauté until aromatic.
- Add cashew nuts and Sauté until turns light golden.
- Then add the sliced onions and salt to taste and cook onion until it turns translucent.
- Mix in the green chillies. Sauté for another minute.
- Add Green Peas and stir in the peas and sauté for 2-3 minutes.
Cook the Rice
- Finally, add the soaked rice to the pan, Pour in 2 cups of water, add chopped mint, garam masala and ghee, and gently mix.
- Simmer, Cover and cook on low heat for 15-18 minutes (or for 2 whistles in a pressure cooker).
- Add chopped coriander and mix gentely.
- Let it rest for 5-8 minutes before fluffing the rice with a fork.
- Matar Pulao is ready to serve, serve hot with curry and raita.
Notes
Serving Suggestions
Matar Pulao pairs wonderfully with Punjabi Lobia Masala Curry, Paneer butter masala, Dal Maharani, Methi matar malai and Chana Curry. You can also serve it alongside a refreshing cucumber raita, Boondi Ka Raita or salad.
If you try this recipe and love it, Don’t forget to share your feedback in the comments below!
Like this recipe? Rate and comment below!
