Peas Pulao (Matar Pulao/Green Peas Pulao) – a delicious and aromatic one-pot rice dish flavoured with peas and spices. A perfect one-pot dish that gets ready in less than 30 minutes. Quick and easy weeknight dinner that goes well with raita or with any side-dish.
Peas pulao is also known as matar pulao, green peas pulao, pea rice is a versatile dish that pretty much pairs well with most of the main course and side dishes. It makes an ideal dish to pack for a lunchbox and a crowd pleaser dish that caters everyone as it is not so spicy and the flavours are sure to entice kids.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Peas Pulao Recipe Variations
I’ve made a no onion, no garlic version, feel free to use sliced onion and crushed garlic. Saute them along with chillies and ginger.
Coconut milk adds a lovely nutty flavour to the dish. You can either swap in coconut milk for water or add half the quantity coconut milk and half water.
Cashews add a crunch to pulao. Fry them until light brown just before adding ginger and chillies.
For vegan Version, skip ghee and use more oil.
How to Serve Peas Pulao
Matar Pulao makes a great dish to pack for lunchbox with salad and chips.
Watch How to Make Peas Pulao in Instant Pot
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Stovetop Method (Pulao without Cooker)
Heat oil and ghee in a pot/pan over medium-low heat, once oil is hot, saute cumin and dry spices for few seconds until they are aromatic.
Now saute cashews for a minute until they start to turn brown. Add ginger, green chillies, green peas and saute for a minute.
Now slightly increase the flame, add water and bring it to a rolling boil.
Put washed rice, salt, coriander and mix well. Cook for 5-8 minutes until 90% of water is absorbed.
Reduce the flame to the lowest setting, close the pot with a lid and simmer for further 5 minutes.
Once done, switch off the flame, open the lid and let it sit for 5 minutes. Gently fluff the pea rice and serve immediately.
More Instant Pot Recipes
Spices: cassia (dalchini), bay leaf, cloves, green cardamom, star anise, black stone flower (kalpasi), mace (javitri), black cardamom, cumin.
Vegetables: I’ve used frozen peas and fresh ginger, coriander, green chillies. You can use fresh peas and pre made ginger paste.
Liquid: I’ve used half oil and half ghee/clarified butter. For the vegan version, substitute ghee with oil. Water has been used to cook rice here. Coconut milk can be used instead of water or substitute for half the quantity of water with it.
1. Press saute mode, heat oil, ghee and fry whole spices for few seconds until aromatic.
2. Now add green chillies, ginger and saute for a minute.
3. Put green peas, salt and mix well. Cancel saute mode.
4. Add washed rice, water,coriander and mix well. Mix gently and ensure not to break rice grains.
5. Close the pot with lid, turn the knob to SEALING position.
6. Press PRESSURE COOK mode, set timer to 5 mins at HIGH pressure.
7. Once the timer goes off, let the pressure release naturally for 10 minutes and then turn the knob to the VENT position. Wait until the pin located next to the knob goes down (as shown in image).
8. Take the lid off the pot and let it sit for 5-10 minutes and then fluff the rice.
Serve delicious matar pulao with any side dish of your choice.
Adjust spices to your taste preference.
The whole spices are used to impart a lovely flavour and aroma to the green pea rice. However, they have a strong and intense flavour. So I would suggest removing them (specifically black cardamom, mace, star anise) before serving to prevent unpleasant after taste!
You can use fresh peas instead of frozen.
Basmati rice is mostly preferred for pulao, but long grain rice tastes equally good. So, use whatever rice you have in your pantry.
More Peas Recipes
1 cup =250ml ; 1 tbsp =15ml ; 1 tsp =5ml
- 1 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Cumin
- 1 Bay leaf
- 3 Cloves
- small piece Cassia
- 2 Green Cardamom
- 1 Stone Flower
- 1 blade Mace
- 1 Black Cardamom
- 1 Star Anise
- 1 inch Ginger sliced
- 4 Green Chillies slit
- 1.5 cups/ 242 gms Frozen Green Peas/Garden Peas thawed (soak in hot water for 10 minutes before using in the recipe)
- Salt as required
- 2.5 cups/ 632 gms Basmati Rice
- 3 cups/ 750 ml Water
- Coriander handful
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips at the bottom of the recipe for extra info and help.
- Plugin Instant pot and press Saute button.
- Put oil and ghee, once hot add bay leaf, cassia, cloves, black and green cardamom, mace, star anise, cumin, and saute for few seconds until aromatic.
- Add green chillies, ginger and saute for a minute.
- Now add peas, salt and mix well. Press CANCEL button and deglaze the pot.
- Add rice, water, coriander and mix well.
- Close the pot with lid, turn the knob to SEALING position.
- Press Pressure cook button and adjust timer to 5 minutes at high pressure.
- Once timer goes off, let pressure release naturally for 10 minutes and then turn knob to VENT position.
- Once the pin located next to knob goes down, take the lid off the pot and fluff the rice.
- Serve delicious peas pulao with any side dish of your choice.
More Rice Recipes
This recipe is a part of A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers comes together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s challenge is to make a dish with a star ingredient name starting with the letter ‘P‘ so I choose Peas as a star ingredient.
KEEP IN TOUCH
Do let me know if you make this easy peasy matar pulao. I love to get feedback from readers.