Peas pulao, also known as matar pulao, is a popular one pot Indian rice dish. Basmati rice is cooked with green peas and spices like cumin, cloves, cinnamon, and cardamom to make green peas pulao . This vegan and gluten-free Indian pulao is served as a main course or as a side dish with curries and yogurt-based dishes.
Similar to Jeera Rice and Curry Fried Rice, this 30-minute basmati rice pulao recipe is my go-to rice dish for everyday cooking. It uses all pantry ingredients. Cooks in one pot and pairs so well with other Indian Curries especially my versatile vegetable curry.
Why You Will Love This Recipe
Nutritious Ingredients: I love how it brings together nutritious ingredients like peas and rice, ensuring a balanced meal packed with essential nutrients. Peas offer a burst of freshness and goodness, while rice provides comforting energy.
Balanced Flavors: One of the things we enjoy most about peas pulao is its balanced flavor profile. The combination of aromatic spices adds earthy rich depth to each bite.
Ease of Preparation: As someone who values both flavor and convenience in the kitchen, peas pulao ticks all the boxes. Its simple preparation method and accessible ingredients make it a go-to dish for busy weeknights or lazy weekends.
Versatility: What's great about peas pulao is its versatility. I often personalize the recipe by adding our favorite veggies or adjusting the spice levels to suit our mood and preferences, making each batch uniquely ours.
Comfort Food: There's something undeniably comforting about a steaming plate of peas pulao. It's like a warm hug on a chilly evening, bringing back fond memories of family gatherings and cozy dinners around the table.
Satisfying and Filling: Every time we indulge in peas pulao, we're left feeling not just satisfied but truly nourished. Its hearty combination of rice and peas fills us up in the most wholesome way.
Green Peas Pulao Ingredients
Basmati Rice: Known for its long grains and aromatic fragrance, basmati rice forms the foundation of this dish, lending a delicate texture and delightful aroma to every bite.
Peas: Whether fresh or frozen, peas bring a vibrant burst of sweetness and color to the pulao, adding both nutritional value and visual appeal to the dish.
Spices: Aromatic spices such as black peppercorn, bay leaf, cumin seeds, cloves, cinnamon, and cardamom infuse the rice with layers of flavor, creating a harmonious blend of warmth and complexity in every mouthful.
Oil: Oil is used for toasting the spices, adding richness and depth of flavor to the pulao while ensuring a moist and tender texture. It helps with keeping rice grain separate and avoid mushy rice.
How to make
Rinse the basmati rice under cold water until the water runs clear. Then drain and set aside.
In a large skillet or pot, heat the ghee or oil over medium heat. Add the bay leaf, cumin seeds, cloves, cinnamon stick, peppercorn and cardamom pods. Sauté for 1-2 minutes until fragrant.
Stir in the peas and sauté for another 2-3 minutes until they are slightly tender. Add the drained rice to the skillet and gently stir to coat the rice with the spices and onions.
Pour in the water and season with salt according to taste. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let the pulao simmer for about 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.
Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh cilantro leaves, if desired, and serve hot as a standalone dish or as a side with your favorite curry or yogurt-based dish. Enjoy !
✨Pro Tips and Helpful Hints
- You want to make peas pulao with fluffy texture. Use best aged long grain basmati rice and adjust the quantity of water. Oil helps with separated grains. Sticky pulao is a no-no.
- After the rice is cooked, remove it from the heat and let it rest, covered, for a few minutes. Then, use a fork to gently fluff the rice, separating the grains to release excess moisture and prevent clumping.
- The ratio of water to rice is crucial for fluffy results. As a general rule, use 1.25 or 1.5 cups of water for every cup of rice. Adjust the ratio slightly based on the specific type of rice and your preferred texture.
How to Make Peas Pulao in Instant Pot?
Start by rinsing the basmati rice under cold water until the water runs clear, then drain well and set aside. Start the Instant Pot, select the "Sauté" mode and heat oil. Add whole spices bay leaf, peppercorn, cumin seeds, cloves, cinnamon, and cardamom, and sauté until fragrant.
Stir in peas and rinsed rice, along with water and salt to taste. Close the Instant Pot lid, set it to "Manual" or "Pressure Cook" mode, and cook on high pressure for 6 minutes. Once done, allow natural pressure release for a few minutes before fluffing the pulao with a fork and serving hot. Enjoy your flavorful peas pulao made effortlessly in the Instant Pot!
Serving Suggestions
- Pair with Indian Curries: Serve peas pulao alongside your favorite Indian curries such as butter chicken, paneer tikka masala, or chana masala for a complete and satisfying meal.
- Yogurt Raita: Accompany the peas pulao with a refreshing side of yogurt raita, made with yogurt, grated cucumber, tomatoes, onions, and a sprinkle of roasted cumin powder and chopped cilantro.
- Pickles and Chutneys: Add a burst of flavor to your meal by serving peas pulao with a variety of pickles and chutneys such as carrot pickle, mint chutney, or tamarind chutney for a tangy contrast.
- Grilled or Roasted Vegetables: Complement the flavors of peas pulao with a side of grilled or roasted vegetables such as cauliflower, bell peppers, or eggplant, seasoned with spices like cumin, coriander, and turmeric.
Storage
Refrigeration: Allow any leftover peas pulao to cool to room temperature before transferring it to an airtight container. Stored properly, peas pulao can last in the refrigerator for up to 3-4 days.
Freezing: If you have a larger batch of peas pulao or want to extend its shelf life, you can freeze it. Allow the pulao to cool completely, then transfer it to a freezer-safe container or resealable freezer bags. Label with the date and store in the freezer for up to 1-2 months.
Reheating: When ready to eat, thaw frozen peas pulao overnight in the refrigerator or defrost it in the microwave. To reheat, you can use a microwave, or stovetop. If using the microwave, sprinkle a little water over the rice to prevent it from drying out, cover loosely with a damp paper towel, and heat in short intervals, stirring occasionally, until heated through.
Fluffing: After reheating, fluff the rice with a fork to separate the grains and restore their fluffy texture. You can also add a splash of water or broth to moisten the rice if needed.
Other One Pot Rice Recipes
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📖 Recipe
Peas Pulao (Matar Pulao)
Equipment
Ingredients
- 1 cup basmati rice washed and rinsed
- 1 cup peas fresh or frozen
- 1 Tablespoons oil
- 1 bay leaf
- ¼ teaspoon whole peppercorns
- 1 teaspoon cumin seeds
- 4-5 whole cloves
- 1 inch cinnamon stick
- 2-3 green cardamom pods
- Salt to taste
- 1¼ cups water add more if you prefer mushy rice
- Fresh cilantro leaves for garnish optional
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Then drain and set aside.
- In a large skillet or pot, heat the oil over medium heat. Add the bay leaf, cumin seeds, cloves, cinnamon stick, peppercorn and cardamom pods. Sauté for 1-2 minutes until fragrant.
- Stir in the peas and sauté for another 2-3 minutes until they are slightly tender. Add the drained rice to the skillet and gently stir to coat the rice with the spices and onions.
- Pour in the water and season with salt according to taste. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let the pulao simmer for about 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.
- Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
- Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh cilantro leaves, if desired, and serve hot as a standalone dish or as a side with your favorite curry or yogurt-based dish. Enjoy !
How to Make matar pulao / Peas Pulao in Instant Pot?
- Start the Instant Pot, select the “Sauté” mode and heat oil. Add whole spices bay leaf, peppercorn, cumin seeds, cloves, cinnamon, and cardamom, and sauté until fragrant.
- Stir in peas and rinsed rice, along with water and salt to taste. Close the Instant Pot lid, set it to “Manual” or “Pressure Cook” mode, and cook on high pressure for 6 minutes.
- Once done, allow natural pressure release for a few minutes before fluffing the pulao with a fork and serving hot. Enjoy your flavorful peas pulao made effortlessly in the Instant Pot!
Notes
- You want to make peas pulao with fluffy texture. Use best aged long grain basmati rice and adjust the quantity of water. Oil helps with separated grains. Sticky pulao is a no-no.
- After the rice is cooked, remove it from the heat and let it rest, covered, for a few minutes. Then, use a fork to gently fluff the rice, separating the grains to release excess moisture and prevent clumping.
- The ratio of water to rice is crucial for fluffy results. As a general rule, use 1.25 or 1.5 cups of water for every cup of rice. Adjust the ratio slightly based on the specific type of rice and your preferred texture.
Nutrition
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