X

peas pulao recipe | matar pulao recipe | how to make peas pulao recipe

Sharing is Caring!

peas pulao recipe with step by step photos – this tasty matar pulao is a simple and easy to prepare 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 for 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 peas 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 peas pulao with curd or onion tomato raita, onion rings, kachumber, papad and pickle.

matar pulao quick video (1.22 minutes video)

if you are looking for more tasty pulao varieties then i would suggest following recipes:

  1. pulao recipe in pot
  2. tawa pulav recipe
  3. paneer pulao

peas pulao or matar pulao recipe below:

3.82 from 11 votes
matar pulao recipe | peas pulao recipe
prep time
10 mins
cook time
15 mins
total time
25 mins
 

matar pulao recipe - aromatic and tasty peas pulao recipe from the punjabi cuisine.

course: main course
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 peas 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 peas pulao recipe:
  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. gently fluff the rice and serve peas 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.


how to make matar pulao or peas pulao recipe:

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 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.

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.




Sharing is Caring!

This post was last modified on May 26, 2018, 6:43 pm

    Categories Dinner RecipesNorth Indian RecipesPopular Indian RecipesRice RecipesVegan Recipes

View Comments (49)

  • 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...

  • 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.

  • 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! ;-)

  • 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

    • thanks deepa. the food cooks fast when added boiling water. i usually add water at room temperature.

  • 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!

  • 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.

  • hi..planning dis for lunch..but I don't have mace? is der a substitute for it or can I skip it? m in UAE and not finding it here !

  • Hi,

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

    • this is a mild and faintly sweet pulao. there are no chilies added in the recipe. if you want you can add 1 or 2 green chilies.

  • 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.

  • 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??

    • thanks divya. cooking canned peas will make them too mushy. yes, you can make with the method you are suggesting.

  • Tried this recipe. It was awesome and very simple to cook, thanks for the detailed explanation. :)

  • 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 simplicity

  • 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.

  • 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.

Comments are closed.