Peas pulao or matar pulao is white basmati rice cooked with sweet garden peas, ginger and whole spices. Simple and tasty! Both stovetop and instant pot methods included.
When you’re looking to make a simple rice dish which is filling and nutritious but not too labour intensive, peas pulao or mutter pulao, as it is also known, is your answer.
I usually make it when I’m not in the mood for elaborate cooking. I also make it when I’m expecting guests and the rest of the items on the menu are meat based. This light-as-air rice dish strikes the right balance: it is not heavy and overwhelming like biryani, but at the same time, it is not ordinary and uninteresting like white rice.
The garden peas add a hint of sweetness to the rice and the ginger and whole spices save it from blandness. The green chilli and cilantro kick up the taste of the pulao several notches. Adjust the green chillies based on your tolerance for heat, but this pulao is not supposed to be too spicy, so I just add one or two for some flavour or even as a garnish right at the end.
Accompaniments
While this pulao tastes nice enough on its own, here are a few ideas to make it taste even nicer!
- Green coriander chutney - drizzle a little green cilantro chutney on top of the pulao and see the difference it makes. Pulao with chutney is seriously yummy:)
- Raita - yogurt mixed with some roasted and ground cumin is another excellent accompaniment to pulao.
- Vegetable salad - just slice a few cucumbers, tomatoes and onions, sprinkle some salt and lemon juice and you have an easy salad ready to munch on with this pulao.
Matar Pulao (Peas Pulao)
Ingredients
- 1 cup white Basmati rice rinsed
- 2 tablespoon cooking oil
- 1 cup frozen garden peas
- 1 teaspoon grated ginger
- 3 green cardamom pods
- 3 cloves
- 10 black peppercorns
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 Thai green chilli split lengthwise or chopped
- 1-2 sprig cilantro chopped
- sea salt to taste
Instructions
Stovetop method
- Heat oil in a saucepan and add the whole spices. Let them sizzle for a few seconds, then add the grated ginger and green chillies. Sauté for a few seconds.
- Add the peas and salt, and sauté for one minute.
- Add the rice along with 1.5 cups water and let it come to a boil. Reduce the heat to simmer.
- When the rice has absorbed most of the water, cover the saucepan with a lid. The pulao will be done in within 5 minutes after this. Take it off the heat and let it rest for a few minutes more. Remove the lid, fluff the rice and garnish with the chopped cilantro. Serve hot.
Instant Pot Method
- Switch the pot to sauté (normal) and add the whole spices. Let them sizzle for a few seconds, then add the grated ginger and green chillies. Sauté for a few seconds.
- Add the peas and salt, and sauté for one minute.
- Add the rice along with 1.25 cups water and mix well. Cancel sauté.
- Close the lid and make sure the steam release vent is turned to 'sealing'. Press the pressure cooking button (high) and set the timer to 4 minutes. When the timer beeps, wait for 5 minutes before releasing pressure. Once all the steam has escaped, open the pot, fluff the rice with a fork and garnish with the chopped cilantro.
Notes
- Do use Basmati rice for all your pulao recipes. It is the best rice for Indian recipes.
- Serve peas pulao with a simple coriander chutney and/or yogurt raita and a salad. These accompaniments really enhance the taste of the pulao.
- The amount of water for the stovetop version is more because more water evaporates in an open pan than in a pressure cooker.
Deirdre says
Another delicious easy recipe, can see how this would go really well with some veg gravies too, and add extra nutrition with the peas.
Saima says
Yes, not mentioned in the post but I often spoon whatever gravy I have at hand over the pulao!