Matar Pulao or Peas Pulao is a quick, filling, one-pot, flavorful rice dish that is nutritious as well as takes care of your carb cravings. Made using fresh green peas, long grain rice, and a few spices, you can have it with any Indian curry or lentils.
What is Matar Pulao?
Matar in Hindi is Green Peas and Pulao refers to a flavourful rice dish, so this dish is basically a flavourful one pot dish made using fresh green peas, long grain basmati rice and a few spices.
Also called Matar wale Chawal, this peas pulao is a quick (under 30 minutes) one pot dish which is prepared especially in winters when fresh peas are in season. However, with the availability of frozen peas all round the year, you can make this mutter pulao any time you want.
Matar Pulao is a beautifully lightly spiced North Indian Pulao that has a crunch from browned onions and a soft bite from green peas. This one is definitely a great accompaniment for your festive meals and if you like Jeera Rice, you are definitely going to love this pulao too.
This Matar Pulao is,
- Can be made vegan
- Quick + Easy
- Perfect to include in festive meals
Rice – I prefer to use long grain Basmati Rice to make my all-time favorite Matar Pulao, as they turn out so aromatic, fluffy, and separate. But you can use any other rice, that is used in your everyday cooking.
You can also use quinoa or brown rice to make matar pulao. Check out my Brown Rice Pulao to know about the Rice: Water ratio.
Onions – Thinly slice the onions to add in the Pulao. I like to caramelise or brown the onions a bit, as it adds a nice flavour.
Green Peas – Use fresh green peas, if it’s available. If they are not you can use frozen green peas too.
Add frozen green peas in a bowl of warm water for about 5 to 10 minutes, discard the water and they are ready to use. I freeze my peas every year and keep good throughout. Do check out How to Freeze Green Peas and store some in winters.
If the fresh peas are not tender, you can boil them with little salt and sugar before adding in the matar pulao.
Whole Spices – Whole spices when added into ghee, adds a beautiful fragrance and flavor. I have used cumin seeds, cloves, black cardamom, and black peppercorns. You can skip the ones which are not available to you.
Also crushing the spices gently before adding in the ghee or oil makes the pulao even more fragrant.
Ghee – I use ghee to make my pulao, but you can also use vegetable oil, olive oil, or butter instead. Use oil if you want to make the pulao vegan.
Others – Apart from the above ingredients, we will need lemon juice and salt. Lemon juice adds a refreshing taste along with a little hint of tanginess in Green Peas Pulao.
You can also garnish it with some fried cashews and finely chopped coriander leaves.
How to make Peas Pulao?
Wash the rice and soak in water for 20 minutes.
Heat ghee in a pan. Add cumin seeds and fry for a few seconds.
Slightly crush cloves, black cardamom and black peppercorns and add them in the ghee.
Add onions and fry till it is golden brown.
Drain the rice. Add soaked rice along with lemon juice, salt, and 4 cups of water in the pan.
Add the peas.
Cover the pan and cook the pulao on low heat till rice is done.
Remove the pan from heat and let the pulao rest for 5 minutes. Fluff the pulao with a fork.
Frequently asked Questions:
To make Peas Pulao in a pressure cooker, follow the steps until adding rice and water and then put the lid of the pressure cooker.
Pressure cook for 2 whistles on high heat and then turn off the heat. Let the pressure release on its own and then open the lid and fluff the pulao.
To make Matar Pulao in microwave, heat ghee in a microwave-safe pan for 2 minutes.
Add cumin seeds and micro on high for 30 seconds.
Add whole spices and micro for 30 minutes. Now add soaked rice, water, peas, and salt and micro for 10 minutes. If pulao is not cooked, micro for another 3-4 minutes. Cover the pan while cooking.
To make green peas pulao with coconut milk, replace water with thin coconut milk, and follow the remaining process as mentioned below.
To make it vegan, just substitute ghee with vegetable oil or olive oil in this recipe. All the other ingredients used in this Matar Pulao recipe are vegan friendly.
To make this pulao in Instant Pot, Press SAUTE. Add ghee and when the ghee is hot, add cumin seeds and whole spices and fry them for a few seconds. Add onion and fry until they turn brown. Add the drained rice, peas, salt, and lemon juice. Add 1.25 cups of water for a cup of rice. Close the lid and set the valve to sealing. Press PRESSURE COOK. Set the timer to 5 minutes and once the timer goes off, let the pressure release automatically for 10 minutes. Release the remaining pressure manually and open the lid. Fluff the pulao using a fork. and serve.
Pro Tips by Neha
Use long grain basmati rice to make Matar Pulav. The grains are long and very fragrant giving this peas pulao a lovely aroma and texture. If the rice is old, it’s best for making pulao. So choose rice that is at least 2 years old.
You can use fresh or frozen peas to make peas pulao. If using fresh peas, cook them until they are softened before adding them in the rice.
You can add some garam masala powder and fried onion to your pulao to give it a slightly different taste.
Adding a few lemon drops while cooking the rice makes it fluffy and whiter. So do add a few drops while cooking it.
Washing the rice prior to cooking makes it fluffier too.
Try adding some fried Paneer cubes to make a nice Matar Paneer Pulao. You can also add potatoes and veggies to this rice.
Crush the whole spices a bit to release their aroma in the dish to their best.
You can serve it on its own with just Pickle and a Raita of your choice.
You can serve it as a side dish with your special or festive meals.
This Green Peas Pulao will last in the fridge for about 2 days when stored in an airtight container. Reheat it in a pan or microwave, until nice and warm.
If you feel it has become a little dry, then sprinkle a little water and add a little ghee and mix well while reheating.
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Matar Pulao Recipe
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 3-4 Cloves
- 2 Black Cardamom
- 5-6 Black Peppercorns
- 2 Bay Leaves
- 2 cups Long Grain Basmati Rice
- 1 Onion (peeled and thinly sliced)
- 2-3 drops Lemon Juice
- 2 tsp Salt
- 1 cup Peas (Boiled until soft)
- Wash the rice and soak in 3-4 cups of water.
- Heat ghee in a pan.
- Add cumin seeds and fry for a few seconds.
- Slightly crush cloves, black cardamom and black peppercorns and add them in the ghee.
- Add bay leaf.
- Add onions and cook till golden brown.
- Drain the rice.
- Add soaked rice along with lemon juice, salt, peas and 4 cups of water in the pan.
- Cover the pan and cook the pulao on low heat till rice is done.
- Remove the pan from heat and let the pulao rest for 5 minutes.
- Fluff the pulao with a fork.
- Serve hot with Raita or Curry.