Peas pulao recipe | How to make matar pulao (Green peas pulav)

Peas pulao recipe or matar pulao recipe with video – A simple aromatic one pot dish that can be made just under 30 minutes. Green peas are known as matar in hindi and Pulao is a Indian rice pilaf . This matar pulao is made with basmati rice, whole spices, herbs & of course green peas as it is the star ingredient of this recipe.

About this recipe

This super easy one pot peas pulao is made much the same way as any other Indian rice pilaf. It uses pantry staples like whole spices, onions, chilies, basmati rice & fresh or frozen green peas.

My recipe also uses one very aromatic herb – mint (pudina). You may skip it if you don’t like. But we personally feel a pulao without mint leaves has not enough flavor.

Peas pulao can be made in a regular pot, pressure cooker, electric cooker or an Instant pot. I have the instructions covered to make in all of these.

This recipe of matar pulao is the way my mom would make for us mostly when fresh peas were in season. Green peas are a seasonal legume and the markets are flooded with fresh pea pods during the winters.

But I make peas pulao with frozen peas as I am rarely accessible to the fresh pods. This is one of the dishes I make at least once a week as my boys love it. It goes very well even in school & office lunch box.

I never fail to make peas pulao when we have guests home and plan for a elaborate menu. Since there is no chopping of any veggies it is really quick to make this.

Peas pulao goes well with a yogurt raita or a nice veg curry like veg kurma, restaurant style paneer butter masala or paneer makhani or non-veg gravy. I made this peas pulao, a simple chicken curry and a carrot raita for our lunch during the last weekend.

Preparation for matar pulao

1. Wash 1.5 cups rice a few times until the water runs clear. Soak it for at least 30 mins. Drain and set aside. Slice 1 medium onion and slit 2 green chilies. Make a fine paste of 1 inch ginger & 3 cloves garlic. We need about ¾ tablespoon of paste. Also if using mint leaves, rinse, drain and fine chop them.

Pressure cooker method

2. Pour 2 tablespoons oil or ghee to a hot pressure cooker. When the ghee becomes hot, add
1 bay leaf
1 star anise
2 inch thin cinnamon piece
4 green cardamoms
1 strand mace
1 teaspoon cumin seeds (or shahi jeera)
4 to 5 cloves

3. When the spices begin to sizzle, add sliced onions & green chili.

4. Saute the onions on a medium flame until deep golden and begin to caramelize.

5. Then add ¾ tablespoon ginger garlic paste.

6. Saute on a low flame until a nice aroma comes out. This takes about a minute.

7. Then add 1 cup green peas and fine chopped mint leaves. Saute for a minute until the mint leaves begin to smell good.

8. Then add drained rice and fry on a slightly high flame for 2 to 3 minutes. Do not over mix or mix vigorously as the rice grains will break.

9. Then add ¾ teaspoon salt and pour 2½ cups water. Give a good mix and taste the water. It has to be slightly salty. If not add more salt.

10. Cover the pressure cooker and place the whistle. Pressure cook for 1 whistle on a medium high flame. Turn off and remove from the stove. Leaving it on the hot burner will further cook the rice.

11. When the pressure drops naturally, open the lid and fluff the peas pulao. For al dente rice, after 2 mins I release the pressure manually with a wooden spatula.

Peas pulao in pot

1. This step is optional, you can also skip it. We usually prefer cashews in peas pulao so used it. Add 2 tbsp oil or ghee to a hot pot. Ghee lends a special aroma. Fry them until golden. Set these aside to a plate.

2. To the same pot, add spices and saute for a minute or 2. You can skip whatever you don’t have. Spices to use are –

1 star anise / chakri phool
1 strand mace/ javitri
4 to 5 green cardamoms / elaichi
4 to 5 cloves / lavang
1 tsp jeera / cumin (or shahi jeera)
1 bay leaf / tej patta
2 inch thin cinnamon piece. If using true cinnamon like me, you can use up to 3 – 2 inch pieces.

3. Add sliced onions and slit green chilies.

4. Saute until they turn golden.

5. Lower the flame and add 3/4 tbsp ginger garlic paste.

6. Fry until the raw smell goes off. Add mint leaves here and fry for 2 mins. I forgot at this stage so added later.

7. Add 1 cup green peas.

How to make peas pulao

8. Add drained rice.

9. Saute everything well for 3 to 4 mins. Handle the rice gently otherwise grains will break.

10. Pour 2.5 cups water. If you are using rice from new harvest or sticky rice, you will need to heat water separately in a different pot and pour here.

11. Add salt. Stir and taste the water. It must be medium salty.

12. Since I forgot to add the mint leaves earlier I added them here.

13. Allow to cook on a low to medium heat until the water is almost absorbed. But it must be still soggy as you see below.

15. Cover the pot at this stage , lower the flame and cook for 5 to 7 mins. Switch off the stove and allow to rest for a while.

16. If the rice is undercooked and needs more water, then pour little hot water and give a stir. Cover and cook until it is done. Fluff it up with a fork.

Garnish with cashews just before serving peas pulao. Enjoy with a raita or gravy.

Tips to make peas pulao

Choice of rice: Usually basmati rice is used to make matar pulao but any premium quality rice can also be used. Jasmine rice or Sona masuri rice also works well. Avoid using sticky rice or rice that tends to get mushy after cooking.

Green peas: If the green peas are not tender or young, then you can also precook them for 2 to 3 minutes, drain and add in the recipe here.

Pudina – mint is the main herb used to enhance the flavor of any Indian pulao. However if you don’t like the flavor skip it.

Whole spices: The use of whole spices is key to make any Indian pilaf. Replacing them with ground spices won’t give the same flavor to the peas pulao.

Water: Adjust the water quantity as needed depending on the kind of rice used & the cooking method adapted by you. The water quantities I have mentioned work well for aged basmati rice. If using any other kind, use the same amount of water as you would use to cook plain rice.

More Rice recipes – Tomato rice, curd rice & lemon rice.

More recipes using peas
Matar paneer
Aloo matar
Matar mushroom

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