Easy matar pulao is a simple rice dish made with basmati rice, green peas, and whole spices, all cooked in one pressure cooker. This recipe takes about 30 minutes and gives you soft, separate grains every time.
About Easy Matar Pulao
“Matar” means green peas in Hindi, and “pulao” is rice cooked with spices. This dish comes from North India. It is a common home meal, and many families make it when fresh peas are in season.
The usual way is to cook basmati rice with whole spices and peas in one pot. You can make it in a pan, a pressure cooker, or an Instant Pot. This recipe uses a pressure cooker, which keeps the steps short.
The taste is mild, not spicy. The whole spices give the rice a light, warm smell, and the fried onion on top adds a little crunch and sweetness.
Why You’ll Love This Recipe
- One pot only. The onion, spices, and rice all cook in the same cooker, so there is little to wash.
- Quick to make. You need 5 minutes of prep and about 15 minutes of cooking.
- Mild taste. The whole spices smell lovely, and the dish is gentle enough for kids and grown-ups.
- Simple ingredients. Most of it comes from your pantry, plus a handful of peas.
- Goes with many sides. Serve it with raita, salad, or any curry you like.
Ingredient Notes
- Basmati rice – Long grain rice gives the best result. Older rice cooks up less sticky.
- Green peas – Fresh or frozen both work.
- Onion – Slice it thin so it fries evenly and turns crisp.
- Oil – Any plain cooking oil is fine. Ghee works too if you like it.
- Bay leaves, green cardamom, black cardamom, cloves, cinnamon stick, black peppercorns, and mace – These whole spices give the pulao its smell. Use the amounts in the recipe card, since too much can taste bitter.
- Salt – Add to taste.
- Water – Use a ratio of 1 cup rice to 1½ cups water.
- Coriander leaves – Chop them fresh for a clean, green finish.
How to Make Easy Matar Pulao
1. Wash 1 cup of basmati rice (about 200 grams) in cool water until the water looks mostly clear. Drain it and keep it aside.
2. Heat 2 tablespoons of oil in a pressure cooker. Add the sliced onion and fry it on low heat until it turns golden brown and crispy. Take the fried onion out and keep it aside.
3. In the same oil, add 2 bay leaves, 2 green cardamoms, 1 black cardamom, 4 cloves, a 1-inch (2.5 cm) cinnamon stick, 4 to 5 black peppercorns, and a small piece of mace. Let them sizzle for a few seconds.
4. Add the washed rice, ½ cup of green peas, and salt. Mix well. Pour in 1½ cups (360 ml) of water and stir lightly. Close the lid and cook on medium heat for 3 whistles.
5. Turn off the heat after the 3rd whistle. Leave the cooker closed for about 10 minutes, until the pressure goes down on its own.
6. Open the lid and mix the rice gently so the grains do not break. The rice should look soft, and the grains should stay separate.
7. Top the pulao with the crispy fried onion and chopped coriander leaves.
8. Serve hot with raita, salad, or your favorite curry.
Expert Tips
- Wash the rice well so the extra starch goes away. This helps the grains stay separate.
- Fry the onion on low heat and watch it closely. Burnt onion tastes bitter, so take it out as soon as it turns golden brown.
- Do not open the cooker early. Let the pressure drop on its own so the rice finishes cooking in the steam.
- Use the same cup for the rice and the water so the ratio stays right.
- Mix with a fork or a light hand after opening the lid. Rough stirring breaks the grains.
What to Serve With Matar Pulao
Hot matar pulao tastes great with plain raita and a simple salad. If you want a bigger meal, serve it with a dry side like this:
- Aloo Gobi Cauliflower Potato
- Paneer Stir Fry
- Okra And Potato Stir Fry
- Peshawari Chicken Karahi
- Karahi Mutton Gosht Recipe
- Indian Garlic Chicken Curry
Storage and Reheating
Let the pulao cool, then store it in an airtight container in the fridge for up to 3 days. Do not leave cooked rice out for a long time.
To reheat, sprinkle a little water on the rice. Cover it and heat it in the microwave for 1 to 2 minutes, or warm it in a pan on low heat. Stir once in the middle so it heats evenly.
If you have extra rice left, turn it into this Easy Veg Fried Rice Recipe With Leftover Rice the next day.
More Recipes
- Fried Rice With Soy Beans | One Pan Dinner
- Fried Rice With Egg | A Perfect Quick Meal
- Fried Rice With Mushroom
- Lentil Rice With Beef – Hearty Meal
- Chilli Soya Chunks | Chilli Soya Gravy Recipe
Easy Matar Pulao Recipe
Ingredients
- 1 cup basmati rice (about 200 grams)
- ½ cup green peas (about 75 grams)
- 1 onion (thinly sliced (for garnish))
- 2 tablespoons oil (30 ml)
- 2 bay leaves (tej patta)
- 2 green cardamoms (chhoti elaichi)
- 1 black cardamom (badi elaichi)
- 4 cloves laung
- 1- inch 2.5 cm cinnamon stick (dalchini)
- 4 to 5 black peppercorns (kali mirch)
- 1 small piece of mace (javitri)
- ¾ teaspoon salt (or to taste)
- 1½ cups water (360 ml)
- Chopped coriander leaves (for garnish)
Instructions
- Wash the basmati rice until the water looks mostly clear. Drain and keep aside.
- Heat the oil in a pressure cooker. Fry the sliced onion on low heat until golden brown and crispy. Take it out and keep aside.
- In the same oil, add the bay leaves, green cardamom, black cardamom, cloves, cinnamon stick, peppercorns, and mace. Let them sizzle for a few seconds.
- Add the washed rice, green peas, and salt. Mix well.
- Pour in the water and stir lightly.
- Close the lid and cook on medium heat for 3 whistles.
- Turn off the heat. Leave the cooker closed for 10 minutes, until the pressure goes down on its own.
- Open the lid and mix the rice gently.
- Top with the crispy fried onion and chopped coriander.
- Serve hot with raita, salad, or curry.
Notes
- The 10 minute rest with the lid closed is extra time on top of the cook time.
- Use 1½ cups water for every 1 cup of basmati rice.
- Fresh or frozen peas both work.
- Store leftovers in the fridge for up to 3 days.
Nutrition
