Peas pulao also known as Matar pulao is an Indian rice preparation or pilaf made with aromatic long-grained basmati rice, green peas and whole spices. You can make this classic Matar pulao in a pressure cooker Instant pot or a pan. I am sharing with you all 3 methods of making matar pulao.
In Punjabi homes, matar pulao is mostly known as matar wale chawal. It’s a gluten-free and delicious rice recipe cooked with classic Indian flavours and spices.
Quick and easy recipe for Indian matar pulao is full of veggies and nutrients. That makes it a perfect light entrée or a hearty side dish.
Basmati rice, caramelised onions, and tender sweet peas combine to make a rustic and hearty meal that you'll adore. Peas pulao is not only vegetarian and vegan-friendly, but it is also gluten-free.
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Why do we love this recipe?
- Healthy, full of veggies and nutrients
- Vegan and gluten-free, perfect for fitness freaks
- Could be paired with tons of vegetables and curries, the list is neverending
- Plus, it can be made using your choice of methods, either in a pan on the stovetop or in a pressure cooker.
Ingredients
- Green peas (matar): Fresh or frozen peas both work fine in this recipe.
- Basmati rice: Long grained basmati rice. For better aroma, taste and texture use aged basmati rice.
- Onions: thinly sliced
- Water
- Oil or ghee (clarified butter)
- Salt as needed
- Whole spices: Cloves, bay leaf, cinnamon, cumin seeds, Mace, Star anise. You may use black cardamom and green cardamom as well.
- Herbs: Coriander leaves, mint,
See the recipe card for quantities.
Instructions
Recipe notes
- Rice to water proportion: When using a stove-top pressure cooker, 1 ½ to 1 ¾ cups of water for 1 cup of basmati rice works nicely. In a pan or kadai adding double the amount of rice works better. 1:2 Rice to water ratio works great.
- However, depending on the quality of the rice, you may need to add less or more water – anywhere from 1 to 2 cups.
- Caramelised onion: Because of the caramelization that occurs when the onions are fried, the colour of the matar pulao is slightly brown. I recommend caramelising the onions since it gives the meal a beautiful sweet undertone.
- Instead of caramelising the onions, you may sauté them until translucent if you want a white pulao. You may also add a few drops of lemon juice to help keep the white colour of the rice.
Substitutions
Rice: There are a variety of rice options you can choose from. I would recommend using basmati rice but if you wish to make a healthier version of matar pulao you can go for brown rice. However, the taste will vary.
Spices: If any of the whole spices aren't easily accessible, feel free to omit them. The meal may lack the smokey and earthy flavour of the original, but it will still be wonderful!
Herbs: Herbs such as coriander leaves (cilantro) or mint, or equal amounts of each, provide a pleasant herby flavour and taste but these can be omitted too. You can add fresh parsley if you have that at hand.
Variations
While I prefer to keep my version basic to highlight the peas, the recipe is easily adaptable to your preferences. You may add chopped potatoes or carrots, as well as almost any other vegetable.
- Veggies: You can include other vegetables in your recipe of matar pulao such as shredded carrots/cauliflower/beans.
- Some people like to make pulao without onions, you can choose to omit the onions.
- Add some spice: this recipe does not make the matar pulao spicy however if you wish to you can add spiciness to the peas and onion pulao by adding some chopped green chillies and a tablespoon of ginger garlic paste.
Serving Suggestions- Sides for Peas Pulao
Serve Peas pulao with a bowl of chilled yogurt, or raita and onion ring on the side.
Other sides you can serve with peas pulao are Indian onion-tomato salad (Kachumber), and/or mango or lemon pickle. My favourite way to serve Peas pulao is with this light Tomato curry or with homemade yogurt and some crunchy Pakora.
Storage
Though I prefer to make it fresh leftovers can be stored well in the fridge. If you have any leftovers, put them in an airtight jar in the refrigerator for up to two days.
In the freezer, it stays good for 2 months if sealed properly.
Reheating Pulao
Unlike other curries and many other dishes when you are reheating any rice dish in the microwave sprinkle a few drops of water. This creates steam and rice does not dry up.
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📖 Recipe
Peas Pulao
Equipment
Ingredients
- 1 cup green peas fresh or frozen
- 1 cup basmati rice ½ cup onions thinly sliced
- 1.75 cups water
- 2 tablespoons ghee clarified butter
- salt as needed
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 15 black peppercorns whole
- 2 to 3 cloves
- 1 mace flower
- 1 tej patta Indian bay leaf
- 10 mint leaves
- 15 cashew
Instructions
- Rinse basmati rice in water 3-4 times or until water runs clear. Then soak rice for 10 minutes drain the water after that and keep it aside. This step ensures that each grain cooks evenly, resulting in the fluffiest rice dish possible.
In a Pan on Stovetop
- In a pan or kadai heat 2 tablespoons ghee.
- Add the whole spices cinnamon stick, bay leaf (tej patta), cumin seeds, 2–3 whole cloves, 10-15 black peppercorns 1 mace flower, 1 star anise.
- Fry the spices for a few seconds on low to medium-low heat, until they become aromatic. Keep the heat low while frying, be cautious not to burn the spices.
- Now, add the sliced onions.
- Cook the onions on slow heat till they are golden brown caramelized. Keeping the heat low is the key here. Otherwise, burnt onions can make the matar pulao bitter.
- Now add the peas and saute it for another two minutes with the onions
- In the end, add the soaked and drained basmati rice and gently stir. Do not over-stir or put too much pressure on the rice grains to prevent the breaking of grain.
- Now add hot water and salt it according to your taste.
- Add fresh mint leaves and lime juice.
- Cover with a lid and keep the heat to low once the mixture comes to a boil.
- Cook for 8-9 minutes on low heat.
- Switch off the heat and allow the pot or kadai to stand without opening the lid for another 5-7 minutes.
- Then take the cover off.
- Add fried cashews and it is ready to serve.
- Before serving, fluff the rice with a fork. Serve with coriander (cilantro) sprigs of mint leaves as garnish.
Peas Pulao in Pressure Cooker
- In a Pressure cooker heat 3 tablespoons ghee.
- Add the whole spices cinnamon stick, bay leaf (tej patta), cumin seeds, 2–3 whole cloves, 10-15 black peppercorns 1 mace flower, 1 star anise.
- Fry the spices for a few seconds on low to medium-low heat, until they become aromatic. Keep the heat on low while frying, be cautious not to burn the spices.
- Now, add the sliced onions.
- Cook the onions on slow heat till they are golden brown caramelized. Keeping the heat low is the key here. Otherwise, burnt onions can make the matar pulao bitter.
- Now add the peas and saute it for another two minutes with the onions
- In the end, add the soaked and drained basmati rice and gently stir. Do not over-stir or put too much pressure on the rice grains to prevent the breaking of grain.
- Now add water and salt it according to your taste.
- Add fresh mint leaves and lime juice.
- Cover and pressure cook for 2 whistles or 6 to 7 minutes on medium to high heat.
- Allow 4-5 minutes for the pressure cooker to settle before performing a manual pressure release.
- Then take the cover off.
- Add fried cashews and it is ready to serve.
- Before serving, fluff the rice with a fork. Serve with coriander (cilantro) sprigs of mint leaves as garnish.
Video
Notes
- Rice to water proportion: When using a stove-top pressure cooker, 1 ½ to 1 ¾ cups of water for 1 cup of basmati rice works nicely.
- In a pan or kadai adding double the amount of rice works better. 1:2 Rice to water ratio works great. However, depending on the quality of the rice, you may need to add less or more water – anywhere from 1 to 2 cups.
- Caramelised onion: Because of the caramelization that occurs when the onions are fried, the colour of the matar pulao is slightly brown. I recommend caramelising the onions since it gives the meal a beautiful sweet undertone.
- Instead of caramelising the onions, you may sauté them until translucent if you want a white pulao. You may also add a few drops of lemon juice to help keep the white colour of the rice.
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