Name: Peas pulao recipe | How to make matar pulao | Green peas pulav
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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); Salt as needed; 1 teaspoon cumin ((jeera or shahi jeera)); 6 green cardamoms ((elaichi)); 6 cloves; 1 bay leaf; 2 inch cinnamon piece ((if using true cinnamon use three 2 inch pieces)); 1 star anise ((optional)); 2 strands mace ((optional)); small piece nutmeg ((optional)); little Stone flower ((optional))

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.

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.

Step-by-step photos

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 ginger garlic.

2. 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 or pressure cooker. Fry them until golden. Set these aside to a plate. Ghee lends a special aroma.

frying cashews to garnish matar pulao recipe

3. 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,
2 strands of mace/ javitri,
4 to 6 green cardamoms / elaichi,
a small piece of nutmeg / jaiphal (optional),
6 cloves / lavang,
1 tsp jeera / cumin,
little Stone flower / dagad phool (optional)
1 bay leaf / tej patta
2 inch cinnamon stick. If using true cinnamon like me, you can use up to 3 – 2 inch pieces.

sauteing spices to make matar pulao recipe

4. Add sliced onions and slit green chilies.

addition of onions chilies for matar pulao recipe

5. Saute until they turn golden.

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

frying ginger garlic to make matar pulao recipe

7. 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

8. Add 1 cup green peas.

How to make peas pulao

9. Add drained rice.

addition of soaked rice to make peas pulao recipe

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

11. 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.

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

13. Add handful of finely chopped mint leaves.

14. 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. If using pressure cooker, close the lid and cook for 1 whistle on a medium high flame. Switch off the stove and allow to rest for a while.

cooking peas pulao recipe with pot covered

16. Fluff it up with a fork.

garnish peas pulao with coriander leaves

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

Tips to make peas pulao

Usually basmati rice is used to make matar pulao but any premium quality rice can also be used.
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.
mint the main herb used to enhance the flavor. However it can be replaced with coriander leaves.
Adjust the water quantity as needed depending on the kind of rice used. I use aged basmati rice.
peas pulao can be made in a pot, cooker or in a instant pot. I have instructions included for all the 3 methods.

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

More recipes using peas
Matar paneer
Aloo matar
Matar mushroom

Recipe