This peas pulao or matar pulao recipe is one of the easiest rice recipes to make. Serve it with some spicy or creamy curry to make it a meal.
Peas Pulao is a very simple rice dish, which pairs very well with spicy and creamy side dishes. I always have a rice recipe when I make roti and subzi for lunch or dinner.
This peas pulao recipe is one of the simplest pulao and takes less than 30 minutes to make. We could make it on a stovetop, pressure cooker, or rice cooker. I usually just cook it on the stovetop, but lately have been using my newfound love, the Instant Pot to cook the matar pulao.
I have paired the Matar Pulao with Paneer butter masala and Avocado Paratha . This is a very typical weekend menu at our house and it is a perfect balance of all different flavors.
The Peas Pulao can also be served with Raita or dal . I also add some raisins to my Matar Pulao recipe or for that matter any pulao or biriyani recipe. It adds a very beautiful sweet layer of flavor and more than anything, my boys love it.
I have made this pulao with only peas, but you could add any vegetable or combination to suit your taste. The spice used in this recipe adds a very warm flavor to the dish and hence is a very aromatic pulao.
This is a no-onion , no-garlic recipe . If needed, you could add onions to add a different level of flavor to the dish.
Ingredients to make Peas Pulao
- Basmati rice - 1 cup
- Ghee/butter - 1 tbsp
- Peas - ¾th cup (frozen or fresh)
- Saunf/fennel seeds - 1 tsp
- Cumin seeds - ½ tsp
- Cinnamon - 1-inch piece
- Bay leaf - 1
- Star Anise - 1 (optional)
- Raisin - 3 tbsp
- Salt - as needed
Procedure to make Matar Pulao
Wash and soak rice for about 30 minutes. Drain well and keep aside.
In a pan, heat the ghee/butter and add all the spices. Sauté for about a minute until a nice aroma comes and then add the raisins. Fry for about 2 minutes until the raisins puff up.
- Now add the drained rice and fry for about 5 mins on medium flame. Do not mix too hard. Otherwise, the rice will break.
- Now add the water required to cook the rice. I add 2 cups of water to one cup of rice. Also, add the salt and mix well.
Cook on medium heat until the mixture boils. Now reduce the heat to simmer and cook covered for 15 more minutes or until the rice is done. At this stage, you could also transfer it to a rice cooker to cook.
Once the water is all absorbed and the rice is cooked, do not stir the rice too much. Fluff it with a fork and serve the matar pulao with Raita or any side dish.
More recipes to make with green peas
- Matar Tofu | Green Peas and Tofu in Smooth gravy
- Shahi Aloo Matar | Potatoes And Peas In Rich Tomato Gravy
- Matar Paneer | Mutter Paneer - Paneer and Peas in Smooth Gravy
- Palak Mutter Pulao - Spinach Green Peas Pulao
Recipe
Equipment
- ▢ Pressure Cooker
- ▢ Instant Pot
Ingredients
- ▢ 1 cup Basmati rice
- ▢ 1 tbsp. Ghee/butter
- ▢ ¾th cup Peas Frozen or fresh
- ▢ 1 teaspoon Saunf/fennel seeds
- ▢ ½ teaspoon Cumin seeds
- ▢ 1 inch piece Cinnamon
- ▢ 1 Bay leaf
- ▢ 1 Star Anise Optional
- ▢ 3 tbsp. Raisin
- ▢ as needed Salt
Instructions
- Wash and soak rice for about 30 mins. Drain well and keep aside.
- In a pan, heat the ghee/butter and add all the spices. Sauté for about a minute until a nice aroma comes and then add the raisins. Fry for about 2 mins until the raisins puff up.
- I used frozen peas for the pulao. Now add the peas to the pan and mix well. Saute for about 5 mins.
- Now add the drained rice and fry for about 5 mins on medium flame. Do not mix too hard. Otherwise, the rice will break.
- Now add the water required to cook the rice. I add 2 cups of water to one cup of rice. Also, add the salt and mix well.
- Cook on medium heat until the mixture boils. Now reduce the heat to simmer and cook covered for 15 more minutes or until rice is done. At this stage, you could also transfer it to a rice cooker to cook.
- Once the water is all absorbed and the rice is cooked, do not stir the rice too much. Fluff it with a fork and serve with Raita or any side dish.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Peas Pulao | Matar Pulao
Equipment
- Pressure Cooker
- Instant Pot
Ingredients
- 1 cup Basmati rice
- 1 tbsp. Ghee/butter
- ¾th cup Peas Frozen or fresh
- 1 teaspoon Saunf/fennel seeds
- ½ teaspoon Cumin seeds
- 1 inch piece Cinnamon
- 1 Bay leaf
- 1 Star Anise Optional
- 3 tbsp. Raisin
- as needed Salt
Instructions
- Wash and soak rice for about 30 mins. Drain well and keep aside.
- In a pan, heat the ghee/butter and add all the spices. Sauté for about a minute until a nice aroma comes and then add the raisins. Fry for about 2 mins until the raisins puff up.
- I used frozen peas for the pulao. Now add the peas to the pan and mix well. Saute for about 5 mins.
- Now add the drained rice and fry for about 5 mins on medium flame. Do not mix too hard. Otherwise, the rice will break.
- Now add the water required to cook the rice. I add 2 cups of water to one cup of rice. Also, add the salt and mix well.
- Cook on medium heat until the mixture boils. Now reduce the heat to simmer and cook covered for 15 more minutes or until rice is done. At this stage, you could also transfer it to a rice cooker to cook.
- Once the water is all absorbed and the rice is cooked, do not stir the rice too much. Fluff it with a fork and serve with Raita or any side dish.
