Peas Pulao (Matar Pulao) Recipe

Peas Pulao also known as Matar Pulao is a classic Indian rice pilaf made with basmati rice, whole spices, herbs and of course green peas as they are the star of this dish. “Matar” is the Hindi word for “green peas” and Pulao is a word for pilaf. So this is more commonly known as Matar Pulao.

This easy one pot dish is super simple to make and just takes 35 minutes. It is super flavorful on its own but a Simple raita, Kachumber or a Vegetable salad goes well on the side. For a special meal, serve it with a curry.

About Matar Pulao

This super easy one pot Peas Pulao is made much the same way as any other Indian rice pilaf. It uses pantry staples like onions, green chilies, basmati rice, ginger, garlic, whole spices, ghee or oil & fresh or frozen green peas.

There is no one way it is made in the Indian households. Every family has their own recipe. Some people make it with minimal ingredients and don’t use any onions and herbs. It’s just the whole spices, rice and peas.

But my recipe uses one very aromatic herb – mint (pudina). We personally feel a pulao is incomplete without mint leaves as it adds a whole lot of aroma to the dish. If you do not like the flavor of mint leaves, you can omit them. Peas Pulao can be made in a regular pot, pressure cooker, electric cooker or an Instant pot. I have the instructions covered for all these methods.

This recipe of Matar Pulao is the way my Mom would make for us mostly when fresh peas were in season. Green peas are a seasonal legume and the markets are flooded with fresh pea pods during the winters.

But I make Peas Pulao with frozen peas as I am rarely accessible to the fresh pods. This is one of the dishes I make at least once a week as my boys love it. It goes very well even in school & office lunch box.

I also make sure to cook peas pulao when we have guests home and plan for an elaborate menu. Since there is no chopping of any veggies (except for onion), it is really quick to make this.

Peas pulao can be eaten on its own without any side. But Raita or a nice veg curry like Veg kurma, restaurant style Paneer butter masala or paneer Makhani or non-veg gravy also goes well. I made this peas pulao, a simple Chicken curry and a carrot raita for our lunch during the last weekend.

Photo Guide

How to make Peas Pulao (pressure cooker/instant pot)

1. Wash 1½ cups (275 grams) aged basmati rice a few times until the water runs clear. Soak it while you prepare the rest. Later drain and set aside. Prepare the following :

• Rinse and drain 1 to 1¼ cup (160 grams) fresh or frozen green peas (matar)
• Slice 1 medium onion to make ¾ cup (100 grams, optional)
• Slit 1 to 2 green chilies (omit for low heat)
• 1 tablespoon ginger garlic paste (or use ½ tablespoon each minced or grated)
• Fine chop ¼ cup mint leaves or coriander leaves (cilantro)

2. On a medium flame, heat 2 to 2½ tablespoons oil or ghee in a pressure cooker (or instant pot on saute mode). Optionally fry 10 cashews until golden and remove to a plate. Add the following whole spices:

• 1 bay leaf (Tej patta)
• 1 star anise
• 2 inch cinnamon piece
• 4 to 5 green cardamoms
• 1 strand mace
• 1 teaspoon cumin seeds (or shahi jeera/ Indian caraway seeds)
• 4 to 5 cloves

3. When the spices begin to sizzle, add sliced onions & green chili.

4. Saute the onions on a medium flame until deep golden and begin to caramelize, for 7 to 8 mins. (to cook in instant pot, saute only for 5 mins)

5. Add ginger garlic paste.

6. Saute on a low flame until a nice aroma comes out, for about 30 to 40 seconds.

7. Add green peas and fine chopped mint leaves. Saute for a minute or 2 until the mint leaves begin to smell good.

8. Add drained rice and optionally fry on a high flame for 2 to 3 minutes. Do not over mix or mix vigorously as the rice grains will break.

9. Add ¾ teaspoon salt and 2½ cups (600 ml) water to cook in stovetop pressure cooker or 1¾ cups (420 ml) water to cook in instant pot. Give a good mix and taste the water. It has to be slightly salty.

Pressure cooking

10. Cover the pressure cooker and place the whistle. Pressure cook on a medium flame until you hear 1 whistle & let the pressure drop naturally. To cook in instant pot, pressure cook for 5 mins & wait for 4 to 5 mins, release the rest of the pressure manually. For aldente rice, release immediately.

11. When the pressure drops, open the lid and fluff the peas pulao with a fork. For al dente rice in the stovetop pressure cooker, after 2 mins I release the pressure manually with a wooden spatula. Be cautious if you are doing it. Garnish matar pulao with fried cashews and serve with a rice paddle.

Photo Guide

How to make Matar Pulao in a pot

1. Add 2 to 2½ tbsp oil or ghee to a hot pot. Add 10 cashews, if you want split them and use. Fry them until golden on a medium to low flame and remove to a plate. Reserve to garnish.

2. To the same pot, add the following spices and let them sizzle for a few seconds. Do not burn.

• 1 star anise / chakri phool
• 1 strand mace/ javitri
• 4 to 5 green cardamoms / elaichi
• 4 to 5 cloves / lavang
• 1 tsp jeera / cumin (or shahi jeera)
• 1 bay leaf / tej patta
• 2 inch thin cinnamon piece. If using true cinnamon like me, you can use up to 3 – 2 inch pieces.

3. Add ¾ cup sliced onions and 1 to 2 slit green chilies.

4. Saute until they turn golden, for 6 to 8 mins.

5. Lower the flame and add 1 tablespoon ginger garlic paste.

6. Saute until the raw smell is gone. Add mint leaves here and fry for 2 mins. I forgot at this stage so added later.

7. Add 1 to 1¼ cup green peas.

8. Add soaked and drained rice.

9. Fry on a high heat for 2 to 3 mins without stirring a lot.

10. Pour hot water. Be cautious with the amount of water you use. You will need anywhere from 2½ cups (600 ml) to 3 cups (720 ml) cups. Since I use aged rice, I use 3 cups. If in doubt start with 2.5 cups and add more hot water as you cook.

11. Add salt. Stir and taste the water. It must be medium salty.

12. Since I forgot to add the mint leaves earlier I added them here.

13. Allow to cook on a medium heat for 8 mins, until most of the water is absorbed. But it must be still soggy as you see below.

15. Cover the pot at this stage, lower the flame and cook for 8 to 10 mins until all the water is absorbed and the rice is cooked through. Switch off the stove and allow to rest for a while.

16. Fluff it up with a fork.

Garnish matar pulao with cashews just before serving. Enjoy with a raita or gravy.

More recipes using peas
Matar paneer
Aloo matar
Matar mushroom

Ingredients & Substitutes

Rice: Usually basmati rice is used to make any rice pulao. So this matar pulao is also made with the same. But any other premium quality rice can also be used. Jasmine rice or Sona masuri rice also works well.

Ensure you use aged rice so your matar pulao don’t become mushy or sticky. Avoid using sticky rice or rice that tends to get mushy after cooking.

Green peas: Fresh or frozen peas can be used to make matar pulao. If the green peas are mature and are harder (not tender or young), then you can precook them for 2 to 3 minutes in a pot. Drain and use them in the recipe. This is only if you are using basmati rice.

This recipe is best made with fresh or frozen peas but dried peas work but the flavour won’t be the same. To use them check the tips below.

Fresh herbs: Mint leaves (pudina) enhance the flavour of matar pulao. If you do not have skip them or use the same amount of coriander leaves to garnish at the end.

Whole spices: Use good quality whole spices that are within the shelf period otherwise they impart a bitter taste and flavour to the dish. Star anise, bay leaf, cumin (or shahi jeera), cardamoms, cinnamon and cloves are used.

Other spices like black cardamoms, a single strand of mace & a pinch of nutmeg can also be used. Replacing the whole spices with ground spices won’t give the same flavor to the peas pulao.

Water: Adjust the water quantity as needed depending on the kind of rice used & the cooking method adapted by you. The water quantities I have mentioned work well for aged basmati rice.

If using any other kind, use the same amount of water as you would use to cook plain rice.

Expert Tips

Rinsing rice: Rinsing rice helps to get rid of the excess starch on the surface of the rice. So each grain of rice will be separate and won’t turn turn mushy. So do rinse it thrice in lots of water.

Soaking rice: Ensure rice is soaked for at least 20 to 30 minutes. This way every rice grain expands well to the maximum length. Unsoaked rice usually requires more water so if you still want to cook unsoaked rice, then you may need a few tbsps more water.

To use dried peas, rinse and soak for 8 hours to rehydrate them. Pressure cook for 3 to 4 whistles with double the amount of water. They should be cooked al dente & retain their shape.

Drain the water completely. Discard any loosened skin of the peas as they won’t taste good in the pulao. Use them the same way mentioned in the recipe.

More Rice recipes – Tomato rice, curd rice & lemon rice.

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Peas pulao post first published in June 2016. Updated & republished in January 2021.