Matar Pulao, a flavorful and easy-to-make Indian rice dish, is the perfect choice for a quick and satisfying meal. This one-pot delight combines aromatic basmati rice with a blend of spices, herbs, and masala, creating a dish that's both healthy and appealing. Taking less than 30 minutes to prepare, it's ideal for busy weeknights, lunch boxes for both kids and adults, or as a comforting meal paired with raita.
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Rich in taste and vibrant with green peas, Matar Pulao is also adaptable for vegan diets – simply switch out the ghee for oil. Whether you're a novice in the kitchen or a seasoned cook, this straightforward recipe promises a delicious result every time.
Explore a Variety of Rice Recipes:
- Biryani Rice
- Pudina Rice
- Vegetable Biryani
- Chicken Biryani
- Fried Rice
- Egg Fried Rice
- Mushroom Biryani
- Spanish Rice
Matar Pulao (Peas Pulao)
Ingredients
- ¾ cup Rice, basmati, soaked 15 minutes
- ¼ cup Green Peas
- ¼ cup Ghee
- 1 Onion, chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- Salt, as needed
- 2 Bay Leaves
- 3 Cinnamon Stick, small
- 2 Star Anise
- 4 Cloves
- 4 Cardamom
- 1 tsp Fennel Seeds
- 3 Green Chili, slited
- ¼ cup Mint Leaves
- 1½ cup Water
Instructions
To Prepare Peas or Matar Pulao
- Heat ghee in a pressure cooker over medium heat. Add bay leaves, cinnamon stick, star anise, cloves, cardamom, and fennel seeds. Sauté until they become aromatic.
- Incorporate onions and green chili into the cooker. Continue to sauté until the onions turn soft and start to caramelize.
- Add ginger garlic paste to the mixture. Stir well until the raw aroma disappears.
- Sprinkle in chili powder, coriander powder, and salt. Combine them well with the mixture.
- Add mint leaves and sauté until they become aromatic.
- Put green peas or matar into the cooker. Stir and cook for 2 to 3 minutes.
- Add the soaked basmati rice to the cooker. Gently mix everything together.
- Pour in the required amount of water and give the contents a final stir.
- Close the lid of the rice cooker, ensuring the regulator is on. Cook for two whistles, then switch off the heat and allow the pressure to release naturally.
- Once the pressure has released, open the lid and gently fluff the Peas Pulao. Your delicious Peas or Matar Pulao is now ready to be served and enjoyed.
To Serve
- Enjoy your delectable Matar Pulao paired with cooling raita, crispy pappad, and your choice of vegetable or non-vegetarian curries. For additional serving ideas, be sure to refer to the serving suggestions section.
Recipe Video
Chef's Notes and Tips
Cooking Basics:
- Rice Choice Matters: While basmati rice is preferred for its aroma and fluffy texture, you can substitute it with white rice or any non-sticky rice variety for equally good results.
- Proper Rice-Water Ratio: For this recipe, I've used a 1:2 ratio, which means one cup of rice to two cups of water. However, when cooking basmati rice in a pressure cooker, a 1:1½ ratio is ideal.
- Optional Chili and Coriander Powder: Adding chili and coriander powder is optional but recommended. They not only add a vibrant color but also enhance the flavor of the dish.
- Vegan Adaptation: For a vegan version, simply use oil instead of ghee. This small change makes the dish suitable for vegan dietary preferences.
- Cooking Methods: While I've used a pressure/rice cooker, you can also prepare this dish in a wide-bottomed pan or an Instant Pot, depending on your convenience.
Variations of Matar Pulao:
- The Classic Version: The traditional Matar Pulao is a harmonious blend of green peas, aromatic basmati rice, a medley of spices, onions, ginger-garlic paste, green chili, and fresh herbs. This version is cherished for its balance of flavors and textures.
- Simplified Variant: For a more straightforward approach, some opt to leave out onions and green chili. This variant puts the spotlight on the subtle flavors of the spices, rice, and peas, creating a dish that's both simple and elegant.
- Vegetable-Enriched Pulao: To boost the nutritional value, many add a variety of vegetables like carrots, potatoes, and beans. This not only enhances the health quotient but also adds color and diversity in taste and texture.
- Coconut Milk Infusion: In certain adaptations, coconut milk is introduced to the recipe, replacing water. This lends the pulao a creamy texture and a rich, nuanced flavor, making it a delightful variation for those who enjoy a twist in traditional recipes.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Matar Pulao is a versatile dish that pairs wonderfully with a variety of accompaniments. Here's a list of the best pairing suggestions to enhance your Matar Pulao experience:
- Raita: A cooling and creamy yogurt-based side, like cucumber raita or boondi raita, complements the spices in the pulao perfectly.
- Indian Curries: Rich and flavorful curries like paneer butter masala, dal makhani, or chicken curry add a robust flavor contrast.
- Grilled or Tandoori Proteins: Tandoori chicken, grilled fish, or paneer tikka can add a smoky dimension to the meal.
- Vegetable Side Dishes: Sautéed or roasted vegetables, such as mixed vegetable stir-fry or aloo gobi (potato and cauliflower), offer a nutritious and tasty side option.
- Salads: A fresh, zesty Indian kachumber salad or a simple green salad can add a refreshing crunch.
- Pickles and Chutneys: Tangy and spicy Indian pickles or chutneys like mango pickle or mint chutney can elevate the flavors with their zing.
- Papadums or Naan Bread: Crispy papadums or warm naan bread are perfect for scooping up the rice and any accompanying curries.
- Lentil Soups (Dal): A bowl of comforting dal, such as tadka dal or dal palak, pairs well, adding both protein and a liquid element to balance the meal.
- Indian Sweets: For dessert, traditional Indian sweets like gulab jamun or kheer can be a delightful end to the meal.
- Beverages: Pair with refreshing drinks like mango lassi or spiced buttermilk (chaas) to balance the flavors and aid digestion.
These pairings are designed to complement the flavors of Matar Pulao, creating a well-rounded and satisfying meal experience.
Storage Suggestions
Ensure your Matar Pulao remains delicious with these storage tips, perfect for enjoying leftovers at their best.
- Cooling Before Storage: Allow the Matar Pulao to cool to room temperature before storing. This prevents condensation inside the container, which can make the rice soggy.
- Airtight Containers: Store the pulao in airtight containers to maintain freshness and prevent it from absorbing odors from other foods in the fridge.
- Refrigerating: Matar Pulao can be refrigerated for up to 2-3 days. Ensure it's properly sealed in the container to retain its flavors and prevent drying out.
- Freezing: For longer storage, you can freeze Matar Pulao. Place it in freezer-safe containers or bags. It can last up to a month in the freezer.
- Reheating: When reheating, add a little water or sprinkle some to prevent the rice from drying out. You can reheat it in a microwave, stovetop, or oven. If frozen, thaw it in the refrigerator overnight before reheating.
- Avoid Multiple Reheatings: Try to reheat only the portion you plan to eat. Repeated heating and cooling can affect the texture and flavor of the rice.
Method 2: Matar Pulao In Instant Pot
Effortlessly prepare Peas Pulao in an Instant Pot, combining traditional flavors with modern convenience. Follow these easy steps for a quick and delicious meal.
- Set Instant Pot to Sauté Mode: Start by turning on your Instant Pot and selecting the 'Sauté' mode. This step is crucial for releasing the flavors of your spices and aromatics.
- Cook Spices and Aromatics: Once the pot is hot, add your selected spices, chopped onions, a sprinkle of masala powder, and a pinch of salt. Sauté these ingredients until the onions become translucent and the spices are fragrant, usually taking a few minutes.
- Add Peas, Rice, and Water: Next, incorporate the green peas into the pot, stirring them with the spice mixture. Then, add the basmati rice. Ensure you've rinsed the rice beforehand to remove excess starch. Pour in the measured amount of water, stirring everything together to combine.
- Secure the Lid and Cook: Place the lid on your Instant Pot, ensuring it's locked in place. Turn the valve to the sealing position. Switch the Instant Pot from 'Sauté' mode to 'Manual' or 'Pressure Cook' mode. Set it to cook on high pressure for 5 minutes.
- Natural Pressure Release: After the cooking time is complete, allow the Instant Pot to naturally release its pressure for 10 minutes. This step is essential as it continues to cook the rice gently, ensuring it's fluffy and not overcooked.
- Release Remaining Pressure and Serve: After the 10-minute natural release, carefully turn the valve to 'Venting' to release any remaining pressure. Once the pressure is fully released, open the lid. Fluff the Peas Pulao with a fork and it's ready to be served. Enjoy your perfectly cooked Peas Pulao as a delightful meal!
Method 3: Matar Pulao In Stovetop
Master the art of traditional stovetop cooking with this detailed guide to making Peas Pulao. Embrace the simplicity and richness of flavors in this classic method:
- Heat Oil and Sauté Spices: In a large, heavy-bottomed pan, heat some oil or ghee over medium heat. Add whole spices like cumin seeds, cloves, cinnamon, and cardamom pods. Sauté until they start to crackle and release their aroma.
- Add Aromatics: Next, stir in finely chopped onions, and sauté until they turn translucent. Add ginger garlic paste, and continue to sauté until the raw smell disappears.
- Cook Peas and Rice: Add the green peas to the pan and sauté for a couple of minutes. Then, add the washed and drained basmati rice. Gently stir the rice and peas with the aromatics, ensuring the rice is well coated with the oil and spices.
- Add Water and Seasonings: Pour in the appropriate amount of water (usually 1.5 to 2 times of the amount of rice). Season with salt to taste. You can also add a bay leaf for extra flavor.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to medium-low. Allow the rice to cook partially, uncovered, until it's about 70% done.
- Cover and Cook: Once the rice is partially cooked, reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid and let the rice simmer for about 15 minutes. This will allow the rice to steam and become fluffy.
- Rest and Serve: Turn off the heat and let the pulao rest, covered, for about 5-10 minutes. This helps the grains to settle and firm up. Fluff the rice gently with a fork before serving.
Following these steps on the stovetop will give you a Peas Pulao that is aromatic, fluffy, and full of flavor, perfect for pairing with your favorite side dishes.
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