matar pulao recipe or peas pulao recipe, how to make matar pulao


matar pulao or peas pulao

matar pulao recipe with step by step photos – peas pulao is a simple and easy pulao recipe.

the matar pulao is aromatic and has sweet tones because of peas or matar. this pulao can be made with fresh or frozen peas. for best results, i would suggest you to use good quality fresh matar or peas for this recipe. frozen peas loose their flavor and taste over a period of time and so their flavors don’t come through in this rice pulao.

this matar pulao is often made in punjabi homes. i too make matar pulao regularly at home and have learnt this recipe from my mil. as a variation, some people also add potatoes in this pulao. after cooking, the rice grains should be separate and the pulao should not look mushy.

i usually pressure cook the matar pulao, but you can cook the pulao in a pot. if cooking in a pot, then the water quantity should be increased a bit. measurements given in the recipe details and step by step pics below.

you can serve matar pulao with curd or onion tomato raita, onion rings, kachumber, papad and pickle.

if you are looking for more pulao recipes then do check veg pulao, mushroom pulao, paneer pulao, veg pulao in pressure cooker, chana pulao and methi pulao recipe.

peas pulao or matar pulao recipe below:

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matar pulao recipe | peas pulao recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
matar pulao recipe - aromatic peas pulao recipe from punjabi cuisine.
AUTHOR:
RECIPE TYPE: main
CUISINE: punjabi, indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1 heaped cup basmati rice
  • ¾ cup matar/peas, preferably fresh or frozen
  • ½ cup thinly sliced onion
  • 2 to 3 tbsp oil or ghee
  • 1.75 cups for pressure cooking and 2 to 2.5 cups for cooking in a pot
  • salt as required
whole spices/whole garam masala:
  • 1 tsp cumin seeds/jeera
  • 1 inch cinnamon/dalchini
  • 1 black cardamom/badi elaichi
  • 1 or 2 green cardamom/hari elaichi/chotti elaichi
  • 2 to 3 cloves/lavang
  • 1 or 2 single strands of mace (jayitri or javitri)
  • 1 medium bay leaf/indian bay leaf (optional)
INSTRUCTIONS
  1. wash the basmati rice till the water runs clear.
  2. soak the rice for 30 minutes. drain and keep aside.
  3. heat oil or ghee in a pressure cooker or in a pot.
  4. add the cumin seeds along with all the whole spices.
  5. saute till the spices release their aroma and become fragrant.
  6. then add the sliced onions. stir and saute till the onions are golden or caramelized.
  7. do not burn the onions as this will lead to bitter taste in the pulao.
  8. add the matar/peas and saute for a minute.
  9. now add the drained rice and stir gently.
  10. saute for a minute. add water and salt. stir.
  11. cover and pressure cook for 2 whistles on a high flame.
  12. if cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
  13. if cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. cover and cook the rice for a few minutes.
  14. fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.

matar pulao recipe with step by step pics:

1. wash 1 cup heaped basmati rice till the water runs clear. soak the rice for 30 minutes. drain and keep aside.

rice for matar pulao recipe

2. heat 2 to 3 tbsp oil or ghee in a pressure cooker or in a pot. add the following spices – 1 inch cinnamon, 1 black cardamom, 1 or 2 green cardamoms, 2 to 3 cloves, 1 to 2 single strand of of mace, 1 medium bay leaf and 1 tsp cumin seeds. saute till the spices release their aroma and become fragrant.

spices for matar pulao recipe

3. then add ½ cup thinly sliced onions.

onions for matar pulao recipe

4. stir. saute till the onions get golden or caramelized. do not burn the onions as this will lead to a bitter taste in the pulao.

onions for matar pulao recipe

5. add the ¾ cup matar/peas.

matar for matar pulao recipe

6. stir well and saute for a minute.

matar for matar pulao recipe

7. now add the drained rice and stir gently.

rice for matar pulao recipe

8. saute for a minute.

making matar pulao recipe

9. then add 1.75 cups water.

water for matar pulao recipe

10. season with salt. stir well.

salt for matar pulao recipe

11. cover and pressure cook for 2 whistles on a medium to high flame or for 10 to 12 minutes. if cooking in a pot, then add 2 to 2.5 cups water. cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked. also check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few more tablespoons of water. cover and cook the rice for a few minutes.

matar pulao recipe, peas pulao recipe

12. let the pressure settle down on its own and then open the lid of the cooker. fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.

matar pulao or peas pulao





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  1. Deepa says

    Hi Dassana,
    Thanks for the easy recipe. For cooking in a pot, do we need to add boiling water or just normal temperature water would do ? I normally add hot water for any rice related recipes. Is this a good practice or of any advantage (other than the fact that the food cooks fast) ?

    Thanks

  2. MG says

    I have a question…What is the numerical cooking time in regards to “cook for two whistles”? Looks delicious and I can’t wait to try it! 😉

  3. bhanu says

    Hi,

    I tried this dish in a different way and it come out very nicely.
    as in stay in mess, i took a bowl of boiled rice as explained in the recipe. i prepared the onion fry with ingredients, before that i boiled the fresh peas in water, then mixed boiled rice, peas and fried onions and poured little amount of water say half cup and allowed for cook with lid cover.

    believe me the taste was yummy.

    • says

      thanks bhanu for sharing your version of matar pulao recipe. there are many ways of making peas pulao. my brother in law makes it differently and use a lot of oil. although in his method the pulao is very oily but at the same time very tasty also. somewhere oil adds to the taste.