Matar Pulao | Peas Pulao Recipe

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Peas pulao is a quick and tasty dish that replaces the plain rice on your table and adds some flavours and colours to it. Green peas isn’t available easily throughout the year. It is primarily a winter vegetable so it is great to stock up a few kilos during this time for later use.

The pulao made with fresh peas tastes much better than the one made with frozen peas but most of the year, we don’t have an option and have to go with frozen peas. If you are using frozen peas, thaw it in the microwave and then use it.

Matar pulao does work as a pot dish but it needs some popular accompaniments like raita, paapad, pickle, salad or kachumbar. Because matar pulao finds its origin in Punjabi cuisine, it is had with punjabi gravy dishes easily.

How to make Matar Pulao
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Matar Pulao

Matar or Peas Pulao raises any party menu to fancy as compared to plain boiled rice. When one's party dishes are rich and heavy, the accompanying rice has to be light yet upto the mark. Peas pulao is brimming with subtle and aromatic flavours due to the addition of whole spices. Peas not only give a beautiful look to the rice, but is a rich source of protein. It can additionally be garnished with fried Cashewnuts and caramelized onions.
Course Main Course
Cuisine North Indian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 servings
Calories 502 kcal
Author Anju Bhagnari


  • 1 cup Basmati Rice
  • 1/2 cup Fresh Peas
  • 2 cups Water
  • 1/4 tsp Salt
  • 5 Cloves
  • 5 Black Peppercorns
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 1 Whole Red Chilli
  • 1 tbsp Green Coriander Leaves (chopped)
  • 1 Bay Leaf
  • 2 Green Cardamom
  • 2 tbsp Oil


  1. Wash and soak the rice for 30 min.

  2. Heat 2 tablespoons oil in a pressure cooker on low heat. Add all the spices like cumin seeds, green cardamom, bay leaf, cloves, cinnamon, black peppercorns, and red chilli. Let them fry till a pleasant aroma emanates. (About 10 seconds)

  3. Add the green peas and saute for 2 minutes.

    cook matar for Matar Pulao
  4. Drain the rice and add to the peas mixture. Stir-fry for a couple of minutes so that the rice takes in all the flavors.

    Matar pulao step by step process
  5. Add the water and salt.

  6. Put on the cooker lid and keep the flame high. Cook for 1 whistles and switch off the flame when pressure builds up again after the first whistle.

  7. Let it stand till the pressure releases.

  8. Open the lid and gently toss the rice grains.

    Matar Pulao cooking process
  9. Garnish with green coriander leaves.

  10. Serve with any dal, curry, gravy dish, curd, pickles etc.

    Matar Pulao Recipe
Nutrition Facts
Matar Pulao
Amount Per Serving
Calories 502 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 313mg14%
Potassium 213mg6%
Carbohydrates 81g27%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 345IU7%
Vitamin C 14.5mg18%
Calcium 52mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

To make matar pulao, it is best to use long grain basmati rice. It is important not to overcook it accidently. If you are using a pressure cooker, you need to turn the flame off just before you hear the first whistle when the cooker has full pressure. Then you need to take the cooker off the gas and let it cool before you open. Remove some extra pressure by holding the whistle with a knife or fork. This will prevent the rice from overcooking. If you are using a rice cooker, an automatic timer setting should do the trick. How quickly the rice cooks depends on how long you have soaked it in water before cooking. Soak it no longer than half hour to get an ideal cooking time.

Peas pulao has the matar as the hero. But you can add a little grated carrot and corn to give this an amazing colour. The yellow from the corn, red from the carrot and green from the peas in a white rice background makes it a very visually pleasing dish.  In another variation, you can add a little bit of beetroot while cooking the rice. This gives the rice a pink hue and the pink rice with green matar also looks great.

The whole spices used in the matar pulao infuse actual flavours into the dish. In olden times, the spices were tied into a small cloth and dropped in oil, sauteed and cooked with the rice. When the cooking process is complete, the small bundle of spices is easily picked out. That way when the pulao gets served, people don’t have to pick the spices off their plate. You can try that too.

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Matar Pulao

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