• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Rice » Pulaos, Biryanis

    Peas Pulao (Instant Pot Matar Pulao)

    Published: Jan 11, 2021 · Last Modified: Jan 11, 2021 by Kanan Patel / 14 Comments

    Jump to Recipe Pin Recipe
    Peas pulao pin.

    A perfectly delicious, aromatic peas pulao recipe! You’ll fall in love with the mild flavors of this matar pulao (matar is the Hindi word for green peas). Here I am sharing 2 methods - 1) Stovetop, one-pot method. 2) Instant pot. 

    Close up of peas pulao in an oval white bowl.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥(Video) Instant Pot Peas Pulao
    • 👩‍🍳Step By Step Photos (StoveTop)
    • 👩‍🍳Step By Step Photos (Instant Pot) 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    • This peas pulao is a vegan, gluten-free rice dish.
    • This is such a quick pulao recipe. It gets ready in 15 minutes when made in Instant pot. If made on the stovetop then it gets done in 30 minutes. 
    • It’s perfect for guests or small get-to-gather. It looks pretty on the table instead of serving plain, simple rice. If so you can add some cashews and almonds.
    • It pairs well with any type of dal, curry or raita.
    • Because it is mild in taste, this can be packed into a kid’s lunchbox. My daughter finishes everything when I pack it in her daycare lunch.

    🧾Ingredient Notes

    Here is the pic of the ingredients used in making this flavorful, aromatic peas pulao. All of them are basic and easily available.

    Ingredients used in peas pulao includes rice, spices, oil, herbs, salt, onion, ginger, garlic, green chili, lime, peas.

    Whole spices: Try to add all of them because it makes the matar pulao aromatic and flavorful. You can skip mace if you don’t have one. 

    Ginger, Garlic, Green chili: I sometimes use fresh ones and coarsely grind them into my spice grinder (w/ wet jar). Or whenever I have ginger garlic paste ready then I use that and add finely chop the green chili. 

    I have used serrano pepper here which is not that spicy. To reduce or adjust the amount of chili as per your liking spice level and depending on what kind of chili you are using.

    Lime juice: You won’t taste the lime, but it keeps the rice whitish looking instead of getting yellowish. 

    Green peas: I always use frozen green peas as fresh ones are not easily available here in the USA. But if you get the fresh green peas that’s the best. 

    Cilantro and Mint leaves: It gives a nice refreshing flavor to the matar pulao. If you don’t have mint leaves then you can skip. But I would highly suggest not skipping cilantro. Fresh herbs make a huge difference. 

    🎥(Video) Instant Pot Peas Pulao

    👩‍🍳Step By Step Photos (StoveTop)

    Prep: Take basmati rice in a colander and wash under running cold water until water runs clear. Or you can rinse them in a bowl 2-3 times until the water is not cloudy anymore. 
    - Then soak in enough water for around 15-20 minutes. This soaking step is for the stovetop method only. For instant pot, I would skip soaking, otherwise, rice gets mushy.

    1) Heat the oil in a saucepan on medium heat. Once hot add whole spices and saute for about 40-60 seconds or until you get a nice aroma of the spices.

    2) Then add chopped onions, sprinkle a little salt and cook until the onion becomes soft and light pink in color.

    3) Now add ginger, garlic and green chili. Mix and saute for a minute or until the raw smell of ginger-garlic goes away.

    4) Add green peas, soaked-drained rice and mix.

    Collage of 4 steps showing tempering spices, cooking onion, ginger, garlic, chili, adding rice, peas.

    5) Add water, remaining salt and lime juice. Let it come to a rolling boil.

    6) Once it starts boiling, turn the heat to the lowest possible. Cover the pan with a lid and cook for 17-18 minutes. Do NOT open the lid during this cooking process to check.

    7) Once done, let it rest for 5 minutes without opening the lid. Then add chopped cilantro and mint leaves.

    8) Now fluff up the rice and gently mix.

    Collage of 4 steps showing adding water, cooked pulao, adding herbs and mixed.

    This matar pulao recipe was shared first in April 2012. That time I have made on the stovetop. But instant pot (electric pressure cooker) is the trend right now, so updated with that as well.

    Peas pulao in a plate garnished with mint leaves.

    👩‍🍳Step By Step Photos (Instant Pot) 

    Prep: Take basmati rice in a colander and wash under running cold water until water runs clear. Or you can rinse them in a bowl 2-3 times until the water is not cloudy anymore. 

    1) Turn on the instant pot with saute mode. Add oil into the inner liner. Once the oil is hot, add whole spices and saute for 30-40 seconds or until you get the nice aroma of the spices.

    2) Then add chopped onions, ginger-garlic-green chili and sprinkle a little salt. Mix and saute for 2-3 minutes or until onions get soft.

    3) Now add green peas, washed basmati rice and remaining salt.

    4) Add water and lime juice, stir well.

    5) Cover the instant pot with a lid, cancel the saute mode and pressure cook on manual (high pressure) for 4 minutes. Let it NPR for 5 minutes and then do QPR (quick pressure release). Do not let it sit for more than 5 minutes otherwise, rice will get overcooked and becomes mushy. Once the pin drop after releasing the pressure, open the lid.

    6) Fluff up the rice gently using a fork or spatula, add chopped cilantro and mint leaves. Peas pulao is ready to serve.

    Collage of 6 steps showing peas pulao made in instant pot.

    💭Expert Tips

    Adding 1 small green chili doesn’t make the pulao spicy to me. But after all, it depends on the type of chili you used and how a person can tolerate the spice level. So depending on that adjust the amount of green chili.

    You can add some pan-fried paneer or tofu to make it matar paneer pulao. If so add them along with fresh herbs.

    You can add some cubed potatoes along with peas to make aloo matar pulao.

    If making for kids and to make it more colorful then you can add some chopped carrots or colorful peppers.

    🍽 Serving Ideas

    • Serve peas pulao with dal fry or dal makhani. In the main pic, you can see I have served with toor dal.
    • This can be served with Punjabi curries like paneer butter masala, palak paneer or veg kurma.
    • This matar pulao tastes good itself with a side of mango pickle or raita (like onion tomato raita, boondi raita).

    FAQs

    How to cook peas pulao in a stovetop pressure cooker?

    - No need to soak the rice. 
    - Follow the same instruction mentioned for the instant pot method.
    - Add 1 ½ cups of water for 1 cup of rice.
    - Cook on HIGH for 2 whistles. Let the pressure release naturally. 

    Peas pulao in a bowl with side of dal.

    Check Out Other Pulao Recipes

    • Paneer pulao
    • Kashmiri pulao
    • Mushroom pulao
    • Tawa pulao

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Close up of peas pulao in an oval white bowl.
    Print Pin

    Peas Pulao (Instant Pot Matar Pulao)

    4.88 from 8 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    A perfectly delicious, aromatic peas pulao recipe! You’ll fall in love with the mild flavors of this matar pulao.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 282kcal
    Servings 4
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Basmati rice
    • 2 tablespoons Oil
    • 1 inch Cinnamon stick
    • 2 Cloves
    • 2 strands Mace (Javitri)
    • 1 Bay leaf
    • 2 Green cardamoms
    • 3 Black peppercorns
    • ½ cup Red onion chopped
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon garlic paste or freshly grated
    • 1 Green chili chopped finely
    • 1 cup Green peas
    • 1 cup Water *For Instant Pot
    • 2 cups Water *For Stovetop
    • Salt to taste
    • 1 teaspoon Lemon juice or Lime juice
    • ¼ cup Cilantro or coriander leaves chopped
    • 2 tablespoons Mint leaves chopped

    Recommended Products

    instant pot
    Instant pot
    Spice grinder
    Spice grinder

    Instructions 

    • Prep: Take basmati rice in a colander and wash under running cold water until water runs clear. Or you can rinse them in a bowl 2-3 times until the water is not cloudy anymore.
    • Then soak in enough water for around 15-20 minutes. This soaking step is for the stovetop method only. For instant pot, I would skip soaking, otherwise, rice gets mushy.

    StoveTop Method:

    • Heat the oil in a saucepan on medium heat. Once hot add whole spices and saute for about 40-60 seconds or until you get a nice aroma of the spices.
    • Then add chopped onions, sprinkle a little salt and cook until the onion becomes soft and light pink in color.
    • Now add ginger, garlic and green chili. Mix and saute for a minute or until the raw smell of ginger-garlic goes away.
    • Add green peas, soaked-drained rice, water, remaining salt and lime juice. Let it come to a rolling boil.
    • Once it starts boiling, turn the heat to the lowest possible. Cover the pan with a lid and cook for 17-18 minutes. Do NOT open the lid during this cooking process to check.
    • Once done, let it rest for 5 minutes without opening the lid. Then add chopped cilantro and mint leaves.
    • Now fluff up the rice and gently mix.

    Instant Pot Method:

    • Turn on the instant pot with saute mode. Add oil into the inner liner. Once the oil is hot, add whole spices and saute for 30-40 seconds or until you get the nice aroma of the spices.
    • Then add chopped onions, ginger-garlic-green chili and sprinkle a little salt. Mix and saute for 2-3 minutes or until onions get soft.
    • Now add green peas, washed basmati rice, remaining salt, water and lime juice, stir well.
    • Cover the instant pot with a lid, cancel the saute mode and pressure cook on manual (high pressure) for 4 minutes. Let it NPR for 5 minutes and then do QPR (quick pressure release). Do not let it sit for more than 5 minutes otherwise, rice will get overcooked and becomes mushy. Once the pin drop after releasing the pressure, open the lid.
    • Fluff up the rice gently using a fork or spatula, add chopped cilantro and mint leaves.

    Notes

    How to cook peas pulao in a stovetop pressure cooker?
    No need to soak the rice. Follow the same instruction mentioned for the instant pot method. Add 1 ½ cups of water for 1 cup of rice. Cook on HIGH for 2 whistles. Let the pressure release naturally.
    Variations:
    • You can add some pan-fried paneer or tofu to make it matar paneer pulao. If so add them along with fresh herbs.
    • You can add some cubed potatoes along with peas to make aloo matar pulao.
    • If making for kids and to make it more colorful then you can add some chopped carrots or colorful peppers.

    Video

    Nutrition

    Calories: 282kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 196mg | Fiber: 4g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Punjabi Chole Masala
    Toor Dal / Arhar Dal {Instant Pot} »
    787 shares
    • Facebook417
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. moth

      July 10, 2021 at 5:33 am

      absolutely delicious!! i've made this dish a few times already and i love it. 😊5 stars

      Reply
      • Kanan Patel

        July 12, 2021 at 9:46 am

        Very glad to hear it.

        Reply
    2. Sally

      January 14, 2021 at 5:51 am

      This looks so tasty ☺️ Thank you 🙏🏽 I appreciate the additional ideas for adding tofu, potato etc as well. Best wishes.5 stars

      Reply
      • Kanan Patel

        January 14, 2021 at 12:28 pm

        Glad that you find the info helpful.

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry