Matar pulao also known as peas pulao is an aromatic one pot rice made with green peas, spices & rice. Instructions for regular pot, instant pot & traditional cooker included in the recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1½ cups (275 grams) aged basmati rice
- 1 to 1¼ cup (160 grams) green peas ((/matar, fresh or frozen, rinse & drain well))
- ¾ cup (100 grams, 1 medium) onion ((optional, sliced))
- 1 to 2 green chilies ((slit, omit for low heat))
- 1 tablespoon ginger garlic paste ((or ½ tablespoon each minced or grated))
- ¼ cup mint leaves ((or coriander leaves fine chopped))
- 2 tablespoons (30 ml) ghee (or oil)
- 10 cashews ((optional))
- ¾ teaspoon salt ((adjust to taste))
- 1 teaspoon cumin seeds ((jeera or shahi jeera - Indian caraway seeds))
- 4 to 5 green cardamoms ((elaichi))
- 4 to 5 cloves
- 1 bay leaf
- 2 inch cinnamon piece ((or Ceylon cinnamon three - 2 inch pieces))
- 1 star anise ((optional))
- 1 to 2 strands mace ((optional))
- 2½ to 3 cups (600 to 720 ml) hot water (to cook in a regular pot/ saucepan)
- 1¾ cups (420 ml) water (to cook in instant pot)
- 2½ cups (600 ml) water (to cook in a stovetop pressure cooker)
Method
- Rinse rice in a bowl thrice and soak while you prep up the ingredients, for no longer than 20 to 25 mins. After preparing the ingredients, drain the water completely. (I use a strainer)
How to make Peas Pulao (regular pot & stovetop pressure cooker)
- On a medium flame, heat ghee in a pressure cooker or a pot. Fry the cashews until golden and remove to a plate to garnish later.
- Stir in the whole spices - cumin, cardamoms, mace, cloves, cinnamon, bay leaf and star anise. When they begin to sizzle, add onions and green chilies.
- Saute until golden for about 7 to 8 mins. Stir in the ginger garlic paste and saute until aromatic, for a minute.
- Add the mint leaves and saute until wilted and aromatic for a minute or 2. Add the peas and rice. (optional - Increase the heat and fry the rice if you want for 2 mins, without stirring a lot.)
- Add salt and pour water (hot water if cooking in a pot). Mix well and taste test to adjust salt. It should taste slightly salty as it will reduce once the rice is cooked.
- To cook in regular pot: Bring to a rolling boil on a high heat, reduce to medium and cook partially covered for 7 to 8 mins. Later reduce the flame to low and cover. Cook until the water is absorbed completely and the matar pulao is cooked. It should take you about 8 to 10 mins or so.
- To cook in stovetop pressure cooker: Cover and cook on a medium heat, until you hear 1 whistle. Turn off. For al dente rice I release the pressure manually by lifting the whistle with a spatula. (do this with caution)
- Fluff up the matar pulao with a fork once done. Garnish peas pulao with fried nuts and serve with a rice paddle. A raita or a curry goes well with this.
Instant pot Matar Pulao
- Press the saute button and pour ghee/oil to the inner pot of instant pot. Add the whole spices followed by the onions and green chilies. Saute until golden for 4 to 5 mins. Add the ginger garlic paste and saute for 30 to 40 seconds.
- Stir in the peas & mint leaves. Saute for 2 mins, until the leaves begin to smell aromatic and add the rice and salt.
- Pour 1¾ cups water and press cancel. Mix well at the bottom, to release any chunks of food stuck and taste test to adjust salt.
- Secure the lid and position the steam vent to sealing. Press the pressure cook button (high pressure) and set the timer for 5 mins.
- When the IP beeps, wait for 4 to 5 mins and then do a manual pressure release by moving the vent from sealing to venting. For softer rice, you can let the pressure drop naturally for 8 mins & then release the rest.
- Peas pulao is ready. Fluff up with a fork. Serve with raita
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.