peas pulao | matar pulao

peas pulao recipe with video and step by step photos – this tasty matar pulao is simple and easy to prepare pulao variety. vegan and gluten-free.

matar pulao recipe, peas pulao recipe

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

this pulao is often made in the punjabi homes. i too make matar pulao regularly at home and have learned 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 peas pulao should not look mushy.

i usually pressure cook the green peas 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 are given in the recipe details and step by step pics below.

you can serve green peas pulav with curd or onion tomato raita, onion rings, kachumber, papad and pickle.

how to make peas pulao

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

soaked rice

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 mace, 1 medium bay leaf and 1 tsp cumin seeds. saute till the spices release their aroma and become fragrant.

spices for matar pulao

3. then add ½ cup thinly sliced onions.

sliced onions in the pressure cooker

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.

sauteing onions for matar pulao

5. add ¾ cup of green peas.

adding matar to pressure cooker

6. stir well and saute for a minute.

sauteing matar for matar pulao

7. now add the drained rice and stir gently.

adding rice to pressure cooker

8. saute for a minute.

sauteing matar pulao mixture

9. then add 1.75 cups water.

water for cooking matar pulao

10. season with salt. stir well.

adding salt for matar pulao

cooking peas pulao

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

if cooking peas pulao in a pot or pan, 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.

cooking matar pulao

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

matar pulao, peas pulao

more rice recipes

  1. pulao
  2. tawa pulao
  3. paneer pulao
  4. kashmiri pulao
  5. pudina rice
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Peas Pulao

5 from 9 votes
aromatic and tasty peas pulao from the punjabi cuisine made with green peas, rice, onions and spices.
peas pulao recipe, matar pulao
Author:Dassana Amit
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Course:main course
Cuisine:indian,punjabi
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 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

  • 1 teaspoon cumin seeds
  • 1 inch cinnamon
  • 1 black cardamom
  • 1 or 2 green cardamom
  • 2 to 3 cloves
  • 1 or 2 single strands of mace
  • 1 medium bay leaf (indian bay leaf) - optional

INSTRUCTIONS

preparation

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

making peas pulao

  • heat oil or ghee in a pressure cooker or in a pot.
  • add the cumin seeds along with all the whole spices. saute till the spices release their aroma and become fragrant.
  • then add the sliced onions. stir and saute till the onions are golden or caramelized. do not burn the onions as this will lead to a bitter taste in the pulao.
  • add the green peas and saute for a minute.
  • now add the drained rice and stir gently.
  • saute for a minute. add water and salt. stir.
  • cover and pressure cook pulao for 2 whistles on a high flame. let the pressure settle down on its own and then open the lid of the cooker. 
  • gently fluff the rice and serve green peas pulao hot with onion-tomato raita or green chutney.

RECIPE VIDEO

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.

NUTRITION INFO (approximate values)

Nutrition Facts
Peas Pulao
Amount Per Serving
Calories 531 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 2348mg102%
Potassium 315mg9%
Carbohydrates 87g29%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 415IU8%
Vitamin C 24.8mg30%
Calcium 65mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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55 comments/reviews

  1. Hi Dassana akka,
    I tried this recipe and it turned out really good. Love the way u have presented the instructions.. i also had carrot raita (your recipe )as side dish to go with it.. thank u..
    Harini5 stars

  2. Going to prepare this one pot recipe today… as there’s nothing else but frozen peas at home. I know it will turn out good… I learnt my culinary skills from your blog. thanks for making me so very interested in cooking.

  3. thank you for this wonderful recipe, my husband loves it and even his friends in office are a big fan of this recipe and often ask me to make it when they come home.5 stars

  4. This was the best tasting rice I have ever made!That too it was the first time I cooked rice in a pressure cooker. Thank you so much Dassana!!My husband could not stop raving about it.5 stars

  5. Hi! I was running short of time to prepare the lunch for the feast ,that is when I bumped into this superb recipe! Thank You so much! It was simply exotic & enjoyable.The guests was so much in praise for thi
    Peas pulav with ball curry.5 stars

  6. I just made it this morning for the first time today .my husband loved it..and so did I.It turned out amazin..d best part about the recipe is d simplicity5 stars

  7. Tried this recipe. It was awesome and very simple to cook, thanks for the detailed explanation. 🙂

  8. hi… looks easy and yummy. my doubt is i have canned peas… so can i use it?? i was thinking of making the rice separately and then adding it to the kadhai with other ingredients sauted, since these canned peas are already cooked.

    Adding them to the rice while boiling may make them mushy right??5 stars

  9. I never get the water right while using pressure cooker…just started this whole cooking thing… Don’t get the fluffy texture… Anyways let’s see how it turns up tonight…
    Thank u…with love..

    • for 1 cup of pre soaked rice, you can use 1.5 to 2 cups of water. some rice grains get done in 1.5 cups of water and some require 2 cups. thanks and hope the recipe comes out well.

  10. Hi,

    Can you clarify what are we adding for spice..? I don’t see chillies has been mentioned anywhere in the post.

  11. Hello dear,
    Your recipes are always a treat. Have tried so many recipes and they turn out to b excellent.
    Thank you so much .
    The most helpful part is the way you have explained the recipe stepwise and with pictures.

  12. I have tried couple of recipes here with the exact proportion given and the dishes turned out exactly like in the pictures and have been appreciated taste wise as well. I’m still trying the newer recipes and thoroughly enjoying each. Great work!

  13. 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) ?

    Thanks5 stars

  14. 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! 😉

  15. i am d lvr of rice dis an very easy recipe thks a lot for giving me a such a good &tasteful rice

  16. 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.

    • 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.

  17. Wow, you pressure cooked it and it looks perfect and every grain is separate. My mum too pressure cooks a lot of her rice varieties, but I am a little apprehensive about it…