Peas Pulao

Simple and easy recipe to make Peas pulao. Also known as Matar pulao this is an Indian rice preparation or pilaf made with aromatic long-grained basmati rice, green peas and whole spices.

5 from 1 vote

Course: entree, Main Dish, Side Dish

Cuisine: Indian, indiancuisine

Keyword: 30 minutes, Chickpeas, matar, matar pulao, one pot meal, peas, peas rice, pulao, rice

Prep Time: 5

Cook Time: 15

Setting time: 15

Servings: servings

Calories: 300kcal

Author: Rekha Kakkar

Equipment

Kadai (Indian wok)

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.

Nutrition