Matar Pulao, also known as Peas Pulao, is a delicious, aromatic rice dish that is quick and easy to prepare. Made with basmati rice, green peas, and a blend of fragrant spices, this one-pot meal is a staple in Indian households. It is perfect for a simple lunch or dinner and pairs well with yogurt, raita, or any curry. Let’s dive into the step-by-step recipe to make this flavorful dish.
Why You’ll Love This Matar Pulao Recipe
- Quick & Easy: Takes less than 30 minutes to prepare.
- Healthy & Nutritious: Peas are a great source of protein, fiber, and essential vitamins.
- Aromatic & Flavorful: Infused with whole spices, ghee, and basmati rice for a rich taste.
- Perfect Side Dish: Complements a variety of Indian curries, dals, and raitas.
Ingredients for Matar Pulao
Main Ingredients:
- 1 cup basmati rice (soaked for 20 minutes & drained)
- ¾ cup fresh or frozen green peas (matar)
- 2 cups water
- 1 medium onion (thinly sliced)
- 1 green chili (slit)
- 1 teaspoon ginger-garlic paste
- 2 tablespoons ghee or oil
- Salt to taste
Whole Spices:
- 1 bay leaf
- 2 green cardamoms
- 1-inch cinnamon stick
- 3-4 cloves
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
Step-by-Step Instructions
1. Preparing the Rice
- Rinse basmati rice thoroughly under running water until the water runs clear.
- Soak the rice for 20 minutes, then drain and set aside.
2. Cooking the Pulao
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker.
- Add cumin seeds and let them splutter.
- Toss in the whole spices (bay leaf, cardamom, cinnamon, cloves, and black peppercorns) and sauté for a few seconds until fragrant.
- Add sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chili. Cook until the raw aroma disappears.
- Add green peas and sauté for a minute.
- Mix in the soaked rice and gently stir to coat the grains with the aromatic spices.
- Pour in 2 cups of water and add salt to taste.
- Cover and cook:
- In a pan: Cook on low heat for 15 minutes until the water is absorbed.
- In a pressure cooker: Cook for 2 whistles on medium heat, then let the pressure release naturally.
3. Fluff & Serve
- Once cooked, gently fluff the pulao with a fork to separate the grains.
- Garnish with fresh coriander leaves and serve hot with raita, pickle, or curry.
Tips for the Best Matar Pulao
- Use Aged Basmati Rice: It ensures long, fluffy grains.
- Ghee for Authentic Flavor: Using ghee enhances the richness and aroma.
- Proper Water Ratio: 1:2 rice-to-water ratio is ideal for perfect texture.
- Spice Level Adjustment: Adjust chilies and spices as per your preference.
Serving Suggestions
Matar Pulao tastes best with:
- Raita: Cucumber raita or boondi raita
- Dal: Dal Tadka or Dal Makhani
- Curry: Paneer Butter Masala, Aloo Matar, or Chana Masala
- Pickle & Papad: A side of mango pickle and roasted papad for a complete meal.
Health Benefits of Matar Pulao
- Rich in Fiber & Protein: Green peas provide essential nutrients.
- Gluten-Free & Vegan-Friendly: Substitute ghee with oil for a vegan version.
- Good for Digestion: Spices like cumin and cloves aid digestion.
