Matar Pulao (Green Peas Pulao)


  • 10 mins
  • Prep Time
  • 35 mins
  • Cook Time
  • Difficulty

  • Recipe Rating


    1.5 cups basmati rice

    2.5 cups water

    1 heaped cup green peas (Matar)

    ¾ tbsp. ginger garlic paste

    2 green chilies slit

    Handful of mint leaves

    1 large onion or ¾ cup sliced

    2 tbsp ghee

    Cashews as needed

    Salt as needed


    1 tsp cumin

    1 star anise

    4 to 6 green cardamoms

    2 strands of mace

    a small piece of nutmeg (optional),

    6 cloves

    little Stone flower (optional)

    1 bay leaf

    2 inch cinnamon stick (if using true cinnamon use three 2 inch pieces)


  • 10 mins
  • Prep Time
  • 35 mins
  • Cook Time
  • Prepration--

    1 Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use

    2up. Discard the water and drain to a colander.

    3Slice the onions and mint leaves. Slit the green chilies. Make the ginger garlic paste. Set them aside.

    Making peas pulao--

    1Heat ghee or oil in a pot or cooker and saute cashews if using. When they turn golden set them aside. Saute spices for a minute.

    2Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.

    3Saute pudina/ mint for 2 mins.

    4Add peas and rice. Saute for 3 to 4 mins.

    5Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.

    6Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.

    7If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.

    8Fluff up with a fork once done. Allow to rest for sometime.

    9Garnish peas pulao or matar pulao with nuts. Serve with raita or a gravy.

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