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

By swasthi , on December 10, 2020, 25 Comments, Jump to Recipe

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.

peas pulao matar pulao

Table of contents

  • About this recipe
  • Step-by-step photos – Peas pulao
  • Tips
  • Recipe card

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.

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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.

drain soaked rice to colander for peas pulao

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

saute spices in ghee for peas pulao

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

frying onions for peas pulao

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

golden onions in a pressure cooker

5. Then add ¾ tablespoon ginger garlic paste.

add ginger garlic paste to cooker
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6. Saute on a low flame until a nice aroma comes out. This takes about a minute.

saute ginger garlic paste

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

saute mint and peas to make pulao

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.

Fry rice to make matar pulao
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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.

pour water and add 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.

pressure cooking matar pulao

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 ready to serve in cooker

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.

frying cashews to garnish matar pulao

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.

sauteing spices to make matar pulao recipe
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3. Add sliced onions and slit green chilies.

addition of onions chilies for matar pulao recipe

4. Saute until they turn golden.

golden fried onions to make peas pulao

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

frying ginger garlic to make matar pulao recipe
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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.

fry pudina or mint leaves to make peas pulao

7. Add 1 cup green peas.

addition of peas to make matar pulao

How to make peas pulao

8. Add drained rice.

addition of soaked rice to make peas pulao recipe

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

frying rice to make green peas pulav

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.

pouring water to make matar pulao

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

addition of salt

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

addition of mint

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.

cooking rice in pot to make matar pulao

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.

cooking peas pulao recipe with pot covered

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 peas pulao with coriander leaves

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

peas pulao recipe

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

Recipe card

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

Matar pulao or peas pulao is a aromatic one pot rice made with green peas, spices & rice. Instructions for regular pot, instant pot & traditional cooker.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1½ cups basmati rice
  • 2½ cups water for pressure cooker (1¾ cups for instant pot, 3 cups for pot)
  • 1 heaped cup green peas (matar)
  • 1 tablespoon ginger garlic chopped or paste
  • 1 to 2 green chilies slit
  • ¼ cup mint leaves (coriander leaves chopped)
  • 1 medium onion (optional) or ½ cup sliced or chopped
  • 2 tablespoon ghee or oil
  • 10 cashews or as needed
  • ¾ teaspoon salt (adjust to taste)

Whole spices

  • 1 teaspoon cumin seeds (jeera or shahi jeera)
  • 4 to 5 green cardamoms (elaichi)
  • 4 to 5 cloves
  • 1 bay leaf
  • 2 inch cinnamon piece (if using true cinnamon use three 2 inch pieces)
  • 1 star anise (optional)
  • 1 to 2 strands mace (optional)
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Instructions

Preparation for peas pulao

  • Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
  • Slice the onions (if using) and mint leaves. Slit the green chilies. Make the ginger garlic paste. Set them aside.

How to make peas pulao

  • Heat ghee or oil in a pot or cooker. 
  • Saute cashews if using. When they turn golden set them aside. 
  • Then add cumin, cardamoms, mace, cloves, cinnamon, bay leaf and star anise. Saute them for a minute.
  • Add onions if using and fry until golden.  You can also skip onions.
  • Then add ginger garlic paste and fry until the raw smell goes off.
  • Saute pudina or mint for 2 mins.
  • Next add peas and rice. Saute for 3 to 4 mins.
  • Pour water and add salt. Stir well and check salt. Add more if needed. The water must taste medium salty.
  • For pressure cooker, cook for 1 whistle on a medium high flame. Turn off and remove from stove immediately. For al dente rice I release the pressure manually with a spatula.
  • If cooking in a pot, cook covered on a low heat until the water is absorbed.
  • Fluff up with a fork once done. Allow to rest for sometime.
  • Garnish peas pulao or matar pulao with nuts. Serve with raita or a gravy.

Instant pot peas pulao

  • Press the saute button and pour oil to the inner pot of instant pot.
  • Add the spices & saute for 30 seconds.
  • If using onion, add them along with green chilli and fry until they turn light golden.
  • Then add ginger garlic paste and fry just for 30 seconds.
  • Quickly add in peas & mint leaves. Fry for 2 mins.
  • Add 1 ½ cup soaked & drained rice.
  • Optionally you can also fry the rice for 2 mins.
  • Pour 1¾ cups water. Stir in some salt & taste it. If needed add more.
  • Press cancel. Secure the lid of the instant pot & set the pressure release handle to sealing.
  • Press the pressure cook button (high pressure) and set the timer for 5 mins.
  • When the IP beeps, wait for 4 to 5 mins and then do a manual pressure release by moving the vent from sealing to venting.
  • Peas pulao is ready. Fluff up with a fork.
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Notes

Adjust the amount of water as needed depending on the rice. I use aged basmati rice.
Recipe tested in a 6 qt Instant pot.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Video of peas pulao recipe in pressure cooker

NUTRITION INFO (estimation only)

Nutrition Facts
Peas pulao recipe | How to make matar pulao | Green peas pulav
Amount Per Serving
Calories 493 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 509mg22%
Potassium 224mg6%
Carbohydrates 83g28%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin C 7.3mg9%
Calcium 57mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. NA says

    April 24, 2020

    5 stars
    Swasthi, all your recipes are excellent and simple! I made peas pulao today with the exact proportions you provided in here. Turned out fantastic, pure restaurant style 😎 thank you very much!! Keep it up πŸ‘πŸ»

    Reply
    • swasthi says

      April 27, 2020

      You are welcome!
      Glad to know it turned out good. Thank you!

      Reply
  3. Ranjana_samy says

    April 16, 2020

    4 stars
    Hi mam, your recipe’s always clear tasty n actually amazing…πŸ‘Œthanx a lot ..πŸ˜€

    Reply
    • swasthi says

      April 18, 2020

      You are welcome Ranjana
      Thank you

      Reply
  4. M.Arathi says

    November 25, 2019

    5 stars
    Be it any recipe, I always open your site because it’s very simple and easy to cook. Thanks for making it easier for us.

    Reply
    • swasthi says

      November 25, 2019

      Hi Arathi,
      You are welcome. Glad to know! Thanks much for the comment!
      πŸ™‚

      Reply
  5. Nirmal Berry says

    October 18, 2019

    Super and easy

    Reply
    • swasthi says

      October 21, 2019

      Thank you!

      Reply
  6. Shikha says

    September 4, 2019

    5 stars
    Made it with by just watching pictures of pot peas pulao,you explained it very clear, thanks for sharing it, share more instant recepies like this

    Reply
    • swasthi says

      September 6, 2019

      Hi Shikha
      You are welcome. Thank you! Glad you liked it. Yes sure will be sharing more recipes.

      Reply
  7. Naveen says

    August 30, 2019

    5 stars
    Going to try this today. Your recipes are always crystal-clear.

    Reply
    • swasthi says

      August 30, 2019

      Thanks Naveen!
      Hope you enjoy it!.

      Reply
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  9. Kolapoppy says

    July 18, 2019

    5 stars
    This is a very tasty recipe and I have made it twice now without the chilli as cannot eat due to gut issue. It is so delicious with plain yogurt, mango chutney and poppadums. This recipe is a keeper. Thank you x

    Reply
    • swasthi says

      July 19, 2019

      Hi,
      You are welcome. Glad you liked the peas pualo. Thanks for the comment.

      Reply
  10. Mani says

    July 7, 2019

    Hi
    Can I use dried peas for this recipe? Should I boil them first or add directly

    Reply
    • swasthi says

      July 7, 2019

      Hi Mani,
      I am not sure how dried peas will flavor the pulao. However you can try by soaking them well and pressure cooking until soft and then add them to make the peas pualo. 3 to 4 whistles on a medium flame should be good enough to cook them.

      Reply
  11. Anita says

    May 19, 2019

    5 stars
    It’s so easy to make; even a novice will find it easy to follow.

    Just made it and my husband and I thoroughly enjoyed it. Love all your recipes. Thank you

    Reply
    • swasthi says

      May 19, 2019

      Hi Anita,
      You are welcome. So glad you both loved it. Thank you so much!
      πŸ™‚

      Reply
  12. Sowmya says

    March 11, 2019

    5 stars
    Simple and tasty

    Reply
    • swasthi says

      March 11, 2019

      Thanks Soumya

      Reply
  13. Hiral says

    August 23, 2018

    Hi, made this pulao today without onion garlic. And it came out very yummy. Thank you so much for this simple n tasty recipe.

    Reply
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  15. rita gupta says

    June 23, 2018

    V nice well explained

    Reply
    • swasthi says

      June 23, 2018

      Thank you

      Reply
  16. vidya says

    November 18, 2016

    5 stars
    Wow, look so tasty recipe.Will try this very soon.

    Reply
  17. Jenifer Pit says

    July 6, 2016

    4 stars
    Amazing! Looks Tasty! Thanks for sharing. I am defiantly going to try this. I think rice should be of fine quality for this recipe to make it tastier. I always prefer to buy basmati rice. Great aroma and fine quality to make any recipe more stunning.

    Reply

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