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.
❤️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.
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.
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.
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.
👩🍳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.
💭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
- 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.
Check Out Other Pulao Recipes
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
Peas Pulao (Instant Pot Matar Pulao)
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
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
- 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.
This looks so tasty ☺️ Thank you 🙏🏽 I appreciate the additional ideas for adding tofu, potato etc as well. Best wishes.
Glad that you find the info helpful.