Matar Pulao or peas pulao is a simple rice dish that you can make any day of the week easily. White Basmati rice comes together with peas, ginger, green chillies and whole spices to make a delicious pulao that you can have on its own or as an accompaniment to a main dish. Instant Pot method included.
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About Matar Pulao
When you’re looking to make a simple rice dish which is tasty and filling but not too labour intensive, matar pulao 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 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 two or three small ones for some flavour.
And no, I don't add onions and tomatoes because I like it the way it tastes without them!
Serve this green peas pulao with a simple coriander chutney and onion raita or boondi raita, and you are ready for a no-fuss meal that you'll love:)
Note: For tips on how to cook the perfect fluffy pulao, don't skip the 'Tips For Soft Fluffy Pulao' section below.
Ingredients
INGREDIENT NOTES
Rice: Choosing good quality long-grain white Basmati rice is key to the success of the recipe. Basmati rice has a distinct aroma and flavour and it is my choice of rice when it comes to making any king of pulao. Tilda and Daawat are good Indian brands, but there are so many others you could go for. Pakistani Basmati rice is also good, and it is available in Pakistani groceries, here in North America.
Peas: I always use frozen peas for making matar pulao as it is the most convenient thing in the world to open a packet and pour the contents directly into the pot! But the important thing is that frozen peas do not take away from the taste or the final look of the pulao by any means.
Cooking oil: Any neutral cooking oil works. Oil, when added in the correct proportion to the pulao, lends a taste and smoothness to it which is very appealing. Too little, and your pulao will resemble plain boiled rice; too much, and it will become unappetizing. The correct amount of oil can make or break it.
Whole spices: Indispensable to the pulao..without whole spices, your pulao is going to taste bland and boring! The spices pictures above are some basic ones, you can add a couple of bay leaves, 1 or 2 (not more) black cardamom, and a cinnamon stick if you wish.
Ginger: Again, adds to the taste. I put a generous amount of finely chopped ginger (you can use minced or grated ginger too), and it makes a world of difference. Reduce the amount of ginger and you'll see what I mean.
Green chilies: Fresh Thai chillies make the pulao slightly spicy. Add less or more depending on your liking and tolerance for spice.
Water and salt: Not pictured, but of course, essential ingredients!
Cilantro: Chopped cilantro as a garnish makes the pulao more aromatic and pleasing to look at. Not the most essential, but don't skip it if you can help it.
The Rice To Water Ratio
The rice to water ratio is important to keep in mind if you want fluffy rice. If this ratio is off, you will end up with either mushy or clumpy rice (too much water), or undercooked rice with still hard kernels (not fun).
So, what is the ratio? Well, it depends. If you are cooking the pulao in a pressure cooker like an instant pot, 1 cup of rice needs 1 and ¼ cups water. If you double the rice, you increase the whole cups of water and the quarter cup remains constant. For example, if you have 2 cups of rice, you will soak it in 2 and ¼ cups water, NOT 2 and ½ cups.
If you are cooking the pulao on the stovetop, the same doubling technique applies with one key difference. Since more water is lost due to evaporation in an open pan, you need to start with slightly more water. For one cup of rice, you need 1 and ¾ cups water. So again, if you have 2 cups or rice, you will need 2 and ¾ cups water.
Stovetop Instructions
Note: Detailed steps are given in the recipe card further down. This is an overview.
PREPARATION
1. The most important prep step is to wash the rice well and soak it in water for 30 minutes. Soaked rice makes for softer, evenly cooked grains. Do not throw the rice water though. Use it in the pulao itself.
2. The other things to do in advance are to chop the ginger and green chillies finely. And that's it!
COOKING
Cooking the pulao is a straightforward process.
1. Add the whole spices to the hot oil, followed by the ginger and green chillies.
2. Add the peas and salt and cook until the peas are slightly softened.
3. Add the rice and water and cook until the rice is done (more details in the recipe card).
Instant Pot Instructions
Cooking matar pulao in the instant pot is a very simple affair, even simpler than the stovetop because you don't have to monitor it. The instant pot does its job pretty well, and you can forget about it once you've locked the lid in place for pressure cooking!
The only thing to watch out for is the rice to water ratio.
Remember, 1 cup of rice needs 1 and /4 cups water. The ¼ cup remains constant whether you make 1 cup of rice or 5 cups. Since we are making 2 cups of rice, you will need 2 and ¼ cups water.
That being said, if you want a softer and more moist pulao (as some people do), add ¼ cup extra water. That's it.
Step-by-step instructions are given in the recipe card below.
Tips For Soft, Fluffy Pulao
1. The shape of the vessel in which you cook the pulao matters. Choose a deep but broad vessel with plenty of extra spacer so that the rice has a chance to expand and spread. If you cook the pulao in a small and narrow pot, the rice will clump together and not be able to bloom.
I use a Dutch oven if I'm making up to 2 cups of rice. But when cooking a large batch, I opt for a bigger pot that I use exclusively for cooking large quantities of pulao or biryani.
2. Soak the rice in water for 30 minutes before cooking it.
3. Don't stir too often while the rice is cooking or open the lid frequently to check the doneness. You want to give the rice a chance to soften in the steam that's created in a closed pot.
4. Don't cook the pulao on high or even medium heat the whole time. If you do this, the water will get absorbed too soon and the rice will remain undercooked. And if you add more water at this stage, the rice will break and become mushy! (I've been there). To avoid this scenario, see tip #5 below. It is an important tip.
5. Control the temperature at different stages in the cooking. Here's how:
- Start by cooking the rice on medium heat until the liquid starts bubbling and some of the water gets absorbed (approx. 5 mins).
- Now reduce the heat very slightly and allow the rice to cook further (approx. 5 minutes).
- When you see that most of the water is absorbed and the rice is about 80% done, reduce the heat to its lowest setting and cover the pot with a tight-fitting lid. Simmer for about 10 minutes, then switch off the heat.
- Allow the pot of rice to remain on the still hot hob for another 10 minutes before removing it. Now, when you open the pot, you have perfectly steamed soft and separate grains of pulao rice that you can fluff up and dig into pronto!
Main Dishes To Accompany Pulao
1. Chicken Changezi: A hot and fiery chicken curry with a thick gravy and vibrant colour.
2. Chicken Korma: A classic korma, made for pairing with pulao!
3. Aloo Gosht: A hearty Indian meat curry with potatoes that feels like a warm hug! Perfect with matar pulao.
4. Paneer Jalfrezi: A colorful vegetarian stir fry made with Indian cottage cheese and lots of onions, tomatoes, and peppers.
5. Bagara Baingan: Hyderabadi eggplant curry with some great layers of flavor, loads of sauce, and tastes wonderful with pulao.
📖 Recipe
Matar Pulao (Peas Pulao)
Equipment
- Dutch oven or large broad cooking pot
Ingredients
- 2 cups Basmati rice rinsed and soaked in 2 and ¾ cups water
- ½ cup cooking oil
- 6 green cardamom
- 6 cloves
- ½ teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 tablespoon ginger finely chopped or grated
- 3 green chillies Thai chillies, split lengthwise or chopped
- 1 ½ cups green peas frozen
- 1 teaspoon sea salt
- 2 tablespoon cilantro chopped
Instructions
Preparation
- Rinse the rice well and soak it in 2 and ¾ cups water if using the stovetop instructions. If using the instant pot, soak the rice in 1 and ¼ cups water. Set aside for 30 minutes, preferably.
- Peel and chop the ginger finely.
Cooking (Stovetop)
- Pour the oil in a large broad cooking pot and heat it on medium heat. Add the whole spices and let them sizzle for a few seconds.
- Add the ginger and green chillies. Sauté for a few seconds.
- Add the peas and salt and cook for 5 minutes on medium heat. You can add a splash of water if required.
- Add the rice along with the water in which it was soaked and cook it on medium heat for 5 minutes. You will see that bubbles start to form in the liquid. Now, reduce the heat slightly and cook for 5 minutes.
- When you see that most of the water has been absorbed by the rice, but it is still watery and only about 80% done, reduce the heat to its lowest setting and cover the pot with a close-fitting lid. Cook undisturbed for 10 minutes.
- After 10 minutes, turn off the heat but let the pot rest on the hob for 8-10 minutes more.
- Open the pot, garnish with the chopped cilantro and fluff up the pulao with a rice paddle to avoid breaking the grains. Serve the pulao while it is still hot.
Cooking (Instant Pot)
- Follow the preparation steps outlined above. Press sauté (medium) on your instant pot and add the oil. When it become hot, add the whole spices and let them sizzle for a few seconds.
- Add the ginger and green chillies. Sauté for a few seconds.
- Add the peas and salt and cook for 2 minutes or until the peas soften a bit. You can add a splash of water if required to deglaze the pot.
- Add the rice along with the water in which it was soaked. Cancel sauté and secure the lid. Make sure the pressure vent is set to venting. Press the pressure cooking button (high) and set the timer to 5 minutes.
- When the timer beeps, wait for 5-7 minutes before doing a release and opening the pot. Garnish with cilantro and fluff up the rice with a rice paddle to avoid breaking the grains. Serve while still hot.
Notes
- Do use long-grain white Basmati rice for this recipe. It is the best rice for making pulao.
- Stick to the rice-water ratio as explained in the recipe post. If you like softer rice with more moisture and you are cooking in the instant pot, add ¼ cup extra water.
- Soak the rice for 30 minutes prior to cooking for soft pulao. This does make a difference, so don't skip the soaking!
- Some more whole spices for adding to the pulao (optional): bay leaves (2), black cardamom (1) cinnamon stick (1).
- Don't stir too often while the rice is cooking or open the lid frequently to check for doneness. It will prevent the rice from cooking fully.
- Serve the pulao with a simple coriander chutney and/or raita and a simple chopped salad. These accompaniments really enhance the taste of the pulao.
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!
KitchenGremlin says
Absolutely in love with this pulao. I grew up having West Indian style pulao so technique isnt too far off, so I was very excited to try this. This is my first recipe I've tried from your blog and so excited to have come across your site! My husband was impressed as the flavors reminded him so much of what his mom would make. Thank you!!! ❤️
Saima says
Oh, that is so nice to know! Thank you!