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Matar Pulao, also known as Green Peas Pulao, is a staple North Indian rice dish that combines the delicate aroma of basmati rice with the natural sweetness of green peas. The dish is lightly spiced with whole garam masalas like cumin, cloves, and cardamom, which makes it fragrant yet not overpowering.
It is often made in Indian households as a quick lunch or dinner option and is also served as part of festive thalis. The beauty of Matar Pulao lies in its simplicity—it uses very few ingredients but still turns out flavorful.
This pulao can be served on its own with papad and pickle for a light meal, or paired with dal, paneer curry, or chicken curry for a more wholesome spread. It is also perfect for lunchboxes, as it stays soft and aromatic for hours.
Wash and soak basmati rice in water for 20 minutes. Drain before cooking.
Heat ghee/oil in a deep pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté until fragrant.
Add sliced onions and green chili. Cook until onions turn golden.
Add green peas and sauté for 2 minutes.
Add soaked rice. Mix gently so the grains are coated with ghee and spices.
Pour in 2 cups of water. Add salt. Stir once.
Cover and cook on low flame until rice is fluffy and water is absorbed (about 12–15 minutes). If using a pressure cooker, cook for 1 whistle on low heat and let pressure release naturally.
Fluff rice with a fork. Garnish with chopped coriander leaves.
Soaking rice ensures long, separate grains after cooking.
Always cook pulao on low flame after adding water to prevent mushiness.
Frozen peas can be used directly—no need to thaw.
For a richer flavor, cook with ghee instead of oil.
Add a squeeze of lemon juice just before serving for freshness.
Yes, just skip onion and garlic. The pulao will still taste flavorful with whole spices.
Yes, carrots, beans, or corn pair well with peas to make a vegetable pulao.
It goes well with raita, dal, paneer curry, chicken curry, or even plain yogurt and pickle.
Yes, sauté spices and vegetables on sauté mode, then cook rice with water on manual (high) for 5 minutes, with natural release.
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