If I eat rice, I love to have it flavored, such as Turmeric Rice, Cumin Rice, Tomato Pulao, or Lemon Rice. And here is another one of our favorites – Peas Pulao or Rice. My mom would make this peas pulao when there were guests, as it looks pretty with the green on the white rice and has a wonderful aroma from the whole spices. Peas pulao has a slight sweetness that goes well with the spices, making it delightful to eat. I will share the recipe for this pulao in the instant pot and stovetop. Either way, it is a one-pot recipe and easy to make in less than 30 minutes.
Watch How to Make Peas Pulao
What is Peas Pulao?
Peas Pulao, also called Matar Pulao, is usually made by cooking rice with peas and a mix of fragrant spices. It is a variation of the basic basmati rice recipe. Peas Pulao can be made with either fresh or frozen peas, and it’s easy to change the flavor to suit your taste. Of course, the pulao tastes much better with fresh green peas, but I usually don’t find them easily at the store. However, I always have frozen green peas in my freezer, so this pulao is easy to make at any time.
What makes Matar Pulao so darn good?
The subtle sweetness and just the right amount of spices. The smell of the dish is enticing and hard to resist. It is vegan and gluten-free It is easy to make in less than 30 minutes. It pairs well with curries, kebabs, dal, and raita.
Ingredients
Basmati rice: I use extra long-grain basmati rice for this recipe (and many others). After cooking, the long-grain rice remains fluffy and separate. Oil and/or Ghee: You can use ghee or oil, or a combination in this recipe. I love to use ghee, as it does give a richer taste to the final dish. To keep the rice vegan, use any plant-based oil of your choice. Yellow Onion: I used yellow onions, but you can use red onions if you like too. Green chili pepper: Optional but gives the dish a slight spice kick. Garam masala: A mixture of ground spices will give the dish flavor and depth. Green peas: I use frozen green peas when making this pulao. Whole spices: Use bay leaf, cumin seeds, black cardamom, green cardamom, cinnamon stick, and cloves. They make the pulao aromatic and add a subtle flavor. Cilantro leaves: to garnish.
How To Make Peas Pulao?
Soak Rice: Put the rice in a small bowl and wash it gently until most water is clear. Soak the rice in water for 20 minutes to let it soften and soak up the water.
Stovetop Method
Bloom Whole Spices: Heat oil and/or ghee over medium heat in a pan. Add whole spices like bay leaf, cumin seeds, black cardamom, green cardamom, cinnamon stick, and cloves, and sauté for 30 seconds to release their aroma and flavor. Cook Aromatics: Add thinly sliced onions and chopped green chili and cook, often stirring, for about 8 minutes or until the onions are golden brown. Add Green Peas and Spices: Add the frozen green peas, garam masala, and salt and mix well. Add Water and Rice: Pour the water into the pot and turn the heat up to high. Bring it to a boil. Then add the rice and stir it well. Let the water and rice come back to a boil. Cook Pulao: Reduce the heat to low, cover it with a lid, and let the rice cook for 12 to 15 minutes or until it has soaked up all the water. Then, turn off the heat and allow it to rest for another 5 minutes without stirring. Fluff and Serve: After resting, gently lift the rice from the edges with a paddle or fork to fluff it up. Transfer onto a serving tray. Garnish with cilantro, if desired. Serve with cucumber raita, mint raita, or plain yogurt.
Instant Pot Peas Pulao Method
Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, add the whole spices and saute for about 30 seconds until their aroma is released. Add the onions and green chili pepper to the Instant Pot and sauté them until golden brown. Add salt, garam masala, and frozen peas to the Instant Pot. Add 1 3/4 cups of water to the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot. Turn off the sauté mode and close the Instant Pot’s lid. Set the Instant Pot for 4 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it. Open the lid of the Instant Pot and fluff the Pulao with a rice paddle or fork. Transfer the Pulao to a serving tray. Garnish with cilantro. Note: it is best to remove the steel insert from the instant pot so the lower layer of rice does not overcook.
Stovetop Pressure Cooker Method
Follow the same method as the Instant Pot. Pressure cook for 2 whistles on medium flame, then let the pressure release naturally.
Variations
Vegetable Pulao: Add more veggies such as carrots, potatoes, sweet corn, or bell peppers to make it a vegetable pulao.
Soaking: Soak the rice for at least 20 minutes before you cook it to ensure it cooks evenly and doesn’t break apart.
Rice-to-Water Ratio: For fluffy rice, the rice-to-water ratio is very important. I use basmati rice, for which the ratio in the recipe works well. If you use a different variety (or sometimes even a different rice brand), the rice-to-water ratio will differ, so adjust accordingly.
Do not stir the rice while it is cooking or resting; this can break the grains and make the pulao too mushy.
Fluff: Once the rice is cooked, lift gently from the sides to fluff the rice.
Matar Paneer Pulao: Add lightly sauteed paneer to the cooked pulao. You can also add sauteed tofu to keep it vegan.
Add Nuts: When serving guests, I love adding nuts, such as cashews or almonds, to the pulao.
Storage Suggestions
Matar Pulao can be kept in an air-tight container in the fridge for up to three days. Here are some storage suggestions to keep in mind:
Before putting the pulao in the fridge, let it cool to room temperature. To warm up the pulao, sprinkle a few drops of water and heat it in the microwave for 1–2 minutes or until it is hot all the way through. Don’t freeze the pulao because freezing can change how the rice feels and tastes. If you have leftover pulao that you won’t be able to eat in 3–4 days, you could use it to make a new dish, like a stir-fry with vegetables or fried rice.
What to Serve with Matar Pulao?
Matar Pulao is typically served as a side dish with curries, dal, or raita. Serve it with chana masala or paneer tikka masala. It also goes well with chicken curry. We love to have cucumber raita, boondi raita, or plain yogurt with this peas pulao. Kachumber salad goes well as a side too.
More Rice Recipes
Zarda (Meethe Chawal) Spinach Rice Mexican Rice Beet Rice Chana Dal Pulao Coconut Rice Chickpea Pulao
