Peas pulao recipe | Matar pulao recipe | Green peas pulao

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Peas pulao or matar pulao recipe – mild flavored pulao recipe. Goes perfect with any raita or any dal recipe.

Peas pulao recipe | Matar pulao Recipe | Green peas pulao

This is simple and easy pulao recipe. When you are in short of time for cooking a meal. This green peas pulao will come to your rescue. While pulao is cooking, quickly whip up the onion-tomato raita. Also roast some papad if you like. And dinner’s ready. Yes, matar pulao and raita is the heavenly delicious and satisfying combination.

I have added the mint leaves at the end. It gives very refreshing flavors. You don’t have mint leaves available in your fridge, just skip it. But I would not recommend skipping coriander leaves.

Peas pulao recipe | Matar pulao Recipe | Green peas pulao

— Checkout other pulao recipes —
Vegetable pulao  — Mushroom pulao  — Tawa pulao

This peas pulao is dear hubby’s favorite. So I make it once in two weeks and pack him in his lunch box. As this is mild pulao, this will be perfect for kid’s lunch box as well.


Basic Info:


Preparation time: 20 minutes
Cooking time: 20 minutes

Servings: 2

Cuisine: Indian
Category: Main course – Rice

 


Ingredients:


Basmati rice – ¾ cup
Oil – 2 tablespoon
Cinnamon stick – ¼ inch
cloves – 2
Peppercorns – 3
Green cardamom – 2
Mace (Javitri) – 2 strands
Onion – ⅓ cup, chopped finely
Green chili – 1, chopped finely
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Green peas (fresh or frozen) – 1 cup
Salt – to taste
Lemon juice – 1 teaspoon
Water – 1 ½ cups
Cilantro or coriander leaves – ¼ cup, chopped finely
Mint leaves – 2 tablespoons, chopped finely


How to make peas pulao (Step by Step Recipe with Photos):


1) Wash the rice under running cold water till water runs clear. Then soak the rice in enough water for at least 20 minutes.

2) While rice is soaking prep other ingredients for the pulao. After soaking time, drain the rice and discard water.
soak and drain rice

3) Heat the oil in a saucepan on medium heat. Once hot, add whole spices (cinnamon stick, cloves, peppercorns, green cardamom and mace). Saute for a minute, you will get nice aroma of spices.

4) Then add chopped onions. Cook till onions get translucent.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

5) Then add green chili, ginger and garlic paste.

6) Mix and saute for 30-40 seconds. Or till the raw smell of ginger garlic goes away.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

7) Add green peas.

8) Mix well.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

9) Add soaked, drained rice. Also add salt and lemon juice.

10) Mix well and saute for 2 minutes.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

11) Then add water.

12) Bring the water to a boil. Once starts boiling, turn the heat to the lowest possible. Cover the pan with lid. cook for 17-18 minutes exactly.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

13) Then turn off the stove. Let it rest covered for 5 minutes. After 5 minutes, open the lid.

14) Add chopped coriander leaves and mint leaves.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

15) Stir very gently, so rice grains do not break.

16) Remove it to a serving bowl or plate.
Peas pulao recipe | Matar pulao Recipe | Green peas pulao

Enjoy the green peas pulao with dal or raita. Let me know how you like it in comments below.

Peas pulao recipe | Matar pulao Recipe | Green peas pulao


Additional Info:


Taste: Mild

Shelf life: Once cools down completely, it can be refrigerated for 2-3 days in airtight container.

Serving suggestions: Serve peas pulao with raita like cucumber raita, mint raita or onion-tomato raita. This matar pulao can be served with dal like dal fry, dhaba dal, chana dal or dal tadka.

 

Notes:


You can double  or triple the recipe. Always follow the 1:2 ratio of rice and water. Meaning you need 2 cups of water for every 1 cup of rice.

Once pulao is cooked. It is important to let it rest for 5 minutes covered. Within this 5 minutes rice grains will firm up. So they will not get mushy when you fluff up or stir.


Peas pulao or Matar pulao recipe (Printable):


1.0 from 1 reviews
Peas pulao recipe | Matar pulao recipe | Green peas pulao
 
Prep time
Cook time
Total time
 
Green peas pulao or matar pulao - mild flavored pulao recipe with green peas.
Author:
Category: Main course - Rice
Cuisine: Indian
Yield: 2 servings
Ingredients
  • Basmati rice - ¾ cup
  • Oil - 2 tablespoon
  • Cinnamon stick - ¼ inch
  • cloves - 2
  • Peppercorns - 3
  • Green cardamom - 2
  • Mace (Javitri) - 2 strands
  • Onion - ⅓ cup, chopped finely
  • Green chili - 1, chopped finely
  • Ginger paste or freshly grated - 1 teaspoon
  • garlic paste or freshly grated - 1 teaspoon
  • Green peas (fresh or frozen) - 1 cup
  • Salt - to taste
  • Lemon juice - 1 teaspoon
  • Water - 1 ½ cups
  • Cilantro or coriander leaves - ¼ cup, chopped finely
  • Mint leaves - 2 tablespoons, chopped finely
Instructions
  1. Wash the rice under running cold water till water runs clear. Then soak the rice in enough water for at least 20 minutes.
  2. While rice is soaking prep other ingredients for the pulao. After soaking time, drain the rice and discard water.
  3. Heat the oil in a saucepan on medium heat. Once hot, add whole spices (cinnamon stick, cloves, peppercorns, green cardamom and mace). Saute for a minute, you will get nice aroma of spices.
  4. Then add chopped onions. Cook till onions get translucent.
  5. Then add green chili, ginger and garlic paste.
  6. Mix and saute for 30-40 seconds. Or till the raw smell of ginger garlic goes away.
  7. Add green peas.
  8. Mix well.
  9. Add soaked, drained rice. Also add salt and lemon juice.
  10. Mix well and saute for 2 minutes.
  11. Then add water.
  12. Bring the water to a boil. Once starts boiling, turn the heat to the lowest possible. Cover the pan with lid. cook for 17-18 minutes exactly.
  13. Then turn off the stove. Let it rest covered for 5 minutes. After 5 minutes, open the lid.
  14. Add chopped coriander leaves and mint leaves.
  15. Stir very gently, so rice grains do not break.
  16. Remove it to a serving bowl or plate.

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Comments

  1. Nargis says

    Hey There made this today it was just perfect!! the only thing which made me to experiment was quantity coz mom wanted me to make for 1kg rice so quantity differed but method and ingredients were same, i was curious hw its going to come out until i tasted 😀

  2. Nargis says

    I got some fresh peas and was planning to make peas pulao, as usual surfing surfing for exact kind which can serve the purpose, urs looks exactly flavorful and the difference which i was looking for. I guess if i add a lil curd after frying the onion, would give a tang and veg biriyani taste i guess 😛 Would try this version with lil variations as usual and let ya know 😀 cya till then keep updating more :)

  3. Lav says

    I tried this one.it was yummy, i used some ghee at the end to make it richer.10/10for it’s simplicity.