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.
Peas pulao recipe | How to make matar pulao | Green peas pulav
For best results follow the step-by-step photos above the recipe card
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)
- 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)
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.
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 of peas pulao recipe in pressure cooker
NUTRITION INFO (estimation only)
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