Peas Pulao (Matar Pulao)

This fragrant and flavorful Peas Pulao (Matar Pulao) is a staple in most Indian homes. Basmati rice is cooked with whole spices and green peas. It is delicious and effortless to make in the instant pot or stovetop. Pair this peas pulao as a side dish with any curry or dal for a wonderful meal!

If I eat rice, I love to have it flavored, such as Turmeric Rice, Cumin Rice, Tomato Pulao, or Lemon Rice. And here is another one of our favorites – Peas Pulao.

My mom would make this peas pulao when there were guests, as it looks pretty with the green on the white rice and has a wonderful aroma from the whole spices. Peas pulao has a slight sweetness that complements the spices, making it delightful to eat.

I will share the recipe for this pulao in the Instant Pot and on the stovetop. Either way, it is a one-pot recipe and easy to make in less than 30 minutes.

Watch How to Make Peas Pulao

One-Pot Peas Pulao

Peas Pulao, also known as Matar Pulao, is typically prepared by cooking rice with peas and a blend of fragrant spices. It is a variation of the basic basmati rice recipe.

Peas Pulao can be made with either fresh or frozen peas, and it’s easy to change the flavor to suit your taste.

Of course, the pulao tastes much better with fresh green peas, but I usually don’t find them easily at the store. However, I always have frozen green peas in my freezer, so this pulao is easy to make at any time.

Ingredients

• Basmati rice: I use extra-long-grain basmati rice for this recipe (and many others). After cooking, the long-grain rice remains fluffy and separate. 
• Oil and/or Ghee: You can use ghee or oil, or a combination in this recipe. I love using ghee because it adds a richer flavor to the final dish. To keep the rice vegan, use any plant-based oil you prefer.
• Yellow Onion: I used yellow onions, but you can use red onions if you like too.
• Green chili pepper: Optional, but adds flavor and a slight spice kick.
• Garam masala: A blend of ground spices that adds flavor and depth to the dish. 
• Green peas: I use frozen green peas when making this pulao.
• Whole spices: Use bay leaf, cumin seeds, black cardamom, green cardamom, cinnamon stick, and cloves. They make the pulao aromatic and add a subtle flavor.
• Cilantro leaves: to garnish. 

Variations

Vegetable Pulao: Add more veggies such as carrots, potatoes, sweet corn, or bell peppers to make it a vegetable pulao.

Matar Paneer Pulao: Add lightly sauteed paneer to the cooked pulao. You can also add sauteed tofu to keep it vegan.

Add Nuts: When serving guests, I love adding nuts like cashews or almonds to the pulao.

How To Make Peas Pulao?

Soak the Rice: Place the rice in a small bowl and gently wash it until most of the water is clear. Soak the rice in water for 20 minutes to allow it to soften and absorb the water.

Stovetop Method

Bloom Whole Spices: Heat oil and/or ghee over medium heat in a pan. Add whole spices—bay leaf, cumin seeds, black cardamom, green cardamom, cinnamon stick, and cloves —and sauté for 30 seconds to release their aroma and flavor.

Cook Aromatics: Add thinly sliced onions and chopped green chilies and cook, stirring occasionally, for about 8 minutes or until the onions are golden brown.

Add Green Peas and Spices: Add the frozen green peas, garam masala, and salt, and mix well.

Add Water and Rice: Pour the water into the pot and turn the heat up to high. Bring it to a boil. Then add the rice and stir it well. Let the water and rice come back to a boil.

Cook Pulao: Reduce the heat to low, cover it with a lid, and let the rice cook for 12 to 15 minutes or until it has absorbed all the water. Then, turn off the heat and let it rest for an additional 5 minutes without stirring.

Fluff and Serve: After resting, gently lift the rice from the edges with a paddle or fork to fluff it up. Transfer onto a serving tray.

Garnish with cilantro, if desired. Serve with cucumber raita, mint raita, or plain yogurt.

Instant Pot Peas Pulao

• Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, add the whole spices and saute for about 30 seconds until their aroma is released.
• Add the onions and green chili pepper to the Instant Pot and sauté them until golden brown.
• Add salt, garam masala, and frozen peas to the Instant Pot.
• Add 1 3/4 cups of water to the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.
• Turn off the sauté mode and close the lid on the Instant Pot. Set the Instant Pot for 4 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it.
• Open the lid of the Instant Pot and fluff the Pulao with a rice paddle or fork.
• Transfer the Pulao to a serving tray. Garnish with cilantro.

Note: It is best to remove the steel insert from the Instant Pot so the lower layer of rice does not overcook.

Stovetop Pressure Cooker Method

Follow the same method as the Instant Pot. Pressure cook for 2 whistles on medium flame, then let the pressure release naturally.

Storage Suggestions

Matar Pulao can be kept in an air-tight container in the fridge for up to three days. Here are some storage suggestions to keep in mind: 

• Before refrigerating the pulao, let it cool to room temperature. 
• To warm up the pulao, sprinkle a few drops of water over it and heat it in the microwave for 1–2 minutes, or until it is hot all the way through.
• Don’t freeze the pulao, as freezing can alter how the rice feels and tastes. 
• If you have leftover pulao that you won’t be able to eat in 3–4 days, you could use it to make a new dish, like a stir-fry with vegetables or fried rice.

What to Serve with Matar Pulao?

Matar Pulao is typically served as a side dish with curries, dal, or raita.

Serve it with chana masala or paneer tikka masala. It also goes well with chicken curry.

We love to have cucumber raita, boondi raita, or plain yogurt with this peas pulao. Kachumber salad goes well as a side.

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