matar pulao or 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 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 below.
peas pulao or matar pulao recipe below:
- 1.5 cups basmati rice
- ¾ cup matar/peas, preferably fresh or frozen
- ½ cup thinly sliced onion
- 1 tsp cumin seeds/jeera powder
- 2 to 3 tbsp oil or ghee
- 2.5 cups for pressure cooking and 3 to 3.5 cups for cooking in a pot
- salt as required
- 1 inch cinnamon (dal chini)
- 2 black cardamom (badi elaichi)
- 1 or 2 green cardamom (hari elaichi or choti elaichi)
- 2-3 cloves (laung)
- a pinch of mace (jayitri or javitri)
- 1 small bay leaf (optional)
- wash the basmati rice till the water runs clear.
- soak the rice for 30 minutes. drain and keep aside.
- heat oil or ghee in a pressure cooker or in a pot.
- crackle the cumin first. then add all the whole spices.
- fry till the spices release their aroma and become fragrant.
- add the sliced onions. stir and fry till the onions are golden or caramelized.
- do not burn the onions as this will lead to bitter taste in the pulao.
- add the matar/peas and saute for 2-3 minutes.
- now add the drained rice and stir gently.
- saute for a minute. add water and salt. stir.
- cover and pressure cook for 2 whistles on a high flame.
- 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.
- 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.
- fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.