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

matar pulao recipe with step by step photos – this tasty 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. i prefer to use fresh matar to make this pulao or other green peas recipes like:

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, tawa pulaopaneer pulao, veg pulao in pressure cooker and chana pulao.

matar pulao quick video (1.22 minutes video)

peas pulao or matar pulao recipe below:

4.72 from 7 votes
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matar pulao recipe | peas pulao recipe
prep time
10 mins
cook time
15 mins
total time
25 mins
 
matar pulao recipe - aromatic peas pulao recipe from punjabi cuisine.
course: main
cuisine: Indian, Punjabi
servings: 2 to 3
calories: 531 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for matar pulao:
  • 1 cup heaped basmati rice
  • ¾ cup matar (peas) - preferably fresh or frozen
  • ½ cup thinly sliced onion
  • 2 to 3 tablespoon oil or ghee
  • 1.75 cups water for pressure cooking OR 2 to 2.5 cups water for cooking in a pot
  • salt as required
whole spices (whole garam masala) for matar pulao:
  • 1 teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 1 black cardamom (badi elaichi)
  • 1 or 2 green cardamom (hari elaichi or 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
how to make recipe
preparation for matar pulao recipe:
  1. wash the basmati rice till the water runs clear.
  2. soak the rice for 30 minutes. 

  3. drain and keep aside.

making matar pulao:
  1. heat oil or ghee in a pressure cooker or in a pot.
  2. add the cumin seeds along with all the whole spices.
  3. saute till the spices release their aroma and become fragrant.
  4. then add the sliced onions. stir and saute till the onions are golden or caramelized.
  5. do not burn the onions as this will lead to bitter taste in the pulao.
  6. add the matar (green peas) and saute for a minute.

  7. now add the drained rice and stir gently.
  8. saute for a minute. add water and salt. stir.

  9. cover and pressure cook matar pulao for 2 whistles on a high flame.

  10. let the pressure settle down on its own and then open the lid of the cooker. 

  11. fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.
recipe notes

how to make matar pulao in a pot or pan:

  1. follow the above recipe till step 8 (or till we add water and salt).
  2. then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
  3. 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.

this approximate nutrition info is per serving of matar pulao:

Nutrition Facts
matar pulao recipe | peas pulao recipe
Amount Per Serving
Calories 531 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Sodium 2348mg 98%
Potassium 315mg 9%
Total Carbohydrates 87g 29%
Dietary Fiber 4g 16%
Sugars 4g
Protein 10g 20%
Vitamin A 8.3%
Vitamin C 30%
Calcium 6.5%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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.

3. then add ½ cup thinly sliced onions.

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.

5. add the ¾ cup matar/peas.

6. stir well and saute for a minute.

7. now add the drained rice and stir gently.

8. saute for a minute.

9. then add 1.75 cups water.

10. season with salt. stir well.

11. cover and pressure cook peas pulao for 2 whistles on a medium to high flame or for 10 to 12 minutes.

if cooking matar pulao 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.

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 boondi raita or masala raita.




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This post was last modified on November 13, 2017, 1:52 pm

    Categories Main CourseNorth Indian RecipesPopular Indian RecipesRice RecipesVegan Recipes