Peas Pulao (Matar Pulao/Green Peas Pulao) - a delicious and aromatic one-pot rice dish flavoured with green 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 also known as matar pulao, green peas pulao or pea rice is a versatile Indian rice with peas that pretty much pairs well with most of the main course and side dishes. This one pot peas pulao is a gluten free dish and makes an ideal dish to pack for a lunchbox and a crowd-pleaser dish that caters for everyone as it is not so spicy and the flavours are sure to entice kids.
Peas Pulao Recipe Variations
Onion and garlic: I’ve made a no onion, no garlic version, feel free to use sliced onions and crushed garlic. Saute them along with green chili and ginger. You could use premade ginger garlic paste if you have it on hand instead of crushed garlic and ginger.
Coconut milk: It adds a lovely nutty flavour to the dish. You can either swap in coconut milk for water or add half the quantity of coconut milk and half water.
Nuts: Cashews add a crunch to pulao. Fry them until light brown just before adding ginger and chillies.
Vegan: For a vegan version, skip ghee and use more oil.
Green Peas: You can use fresh green peas instead of frozen ones.
Rice: Long grain basmati rice is mostly preferred for pulao, but other rice varieties such as sona masoori, ponni, parboiled rice or long grain rice taste equally good but the water to rice varies. So, use whatever rice you have in your pantry.
Paneer: Add paneer cubes to transform it into scrumptious matar paneer pulao.
Mint: mint leaves add a lovely aroma to the flavoured rice.
Stovetop Method (Pulao without Cooker)
Heat oil and ghee in a pot/pan over medium-low heat, once the oil is hot, saute cumin and the rest of the whole spices for a few seconds until they are aromatic.
Now 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.
Vegetables: I've used frozen green 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 substituted for half the quantity of water with it.
How to cook matar pulao in instant pot?
Wash rice with cold tap water 3-4 times or until water runs clear.
Place frozen peas in a bowl of water for 10 mins to defrost.
Plug in an instant pot pressure cooker.
2. Now add green chillies, ginger and saute for a minute.
3. Add 1.5 cup green peas, salt and mix well. Press the CANCEL button.
4. Add washed rice, water, fresh coriander leaves 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 an unpleasant aftertaste!
Fridge: Leftover peas rice keeps good for 3 days in the fridge if stored properly in an airtight container.
Reheat: Place rice in the microwave-safe bowl, close it with a vent lid or cover it with a cling wrap and poke a few holes to allow steam to escape. Heat it in the microwave until piping hot. Stir the rice couple of times in between to ensure uniform heating.
Tips and Tricks
Deglaze: Make sure to deglaze the pot before setting the timer to prevent the BURN message.
Cook time: Cooking time might vary depending on the hardness of the water and the type of rice you use. Higher the hardness of the water, the longer the cooking time.
Rice to water ratio: The rice I use requires 1 ¼ (1.25) cups water for one cup basmati rice. However, the ratio varies depending on the type and the quality of rice you use.
Pressure release: It is essential to allow pressure to release naturally so I wouldn't suggest attempting quick pressure release.
More Peas Recipes
Green Peas Curry: Comforting and wholesome dish that pairs well with paratha or rice.
Masala Puri Chaat: One of the most fascinating street-side snacks with almost iconic status in the southern region of India.
Malai Matar Paneer: Delicious, creamy and perfect curry made with green peas, cream and soft paneer chunks.
More Pulao Recipes
Tomato Pulao: Vegan, gluten-free and flavourful rice dish made with tomato, coconut, herbs and spice-based ground masala.
Vegetable Pulao: Delightful gluten-free and vegan one-pot rice recipe prepared with assorted vegetables, spices, herbs and rice.
Methi Pulao: Healthy, tasty and nutritious one-pot rice dish made with fenugreek leaves and a few basic spices.
Pudina Pulao: An aromatic and delicious one-pot vegan rice flavoured with fresh mint and spices.
Kashmiri Pulao: Delicious and aromatic rice dish from Kashmiri cuisine. With the perfect combination of fresh and dried fruits and aromatic spices, it creates a delightful blend of sweet and savoury flavours and textures.
Mushroom Pulao: A flavorful one-pot dish made with rice, mushrooms, and aromatic spices.
📖 Recipe Card
- 1 Spoon
- 1 Bowl
1 Cup =250ml ; 1 Tablespoon =15ml ; 1 Teaspoon =5ml
- 1 Tablespoon Oil
- 1 Tablespoon Ghee
- 1 Teaspoon 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 (or) 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 (or) 632 gms Basmati Rice
- 3 cups (or) 750 ml Water
- Coriander leaves handful, chopped
- 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.1 Tablespoon Oil, 1 Tablespoon Ghee, 1 Teaspoon Cumin, 1 Bay leaf, 3 Cloves, small piece Cassia, 2 Green Cardamom, 1 Stone Flower, 1 blade Mace, 1 Black Cardamom, 1 Star Anise
- Add green chillies, ginger and saute for a minute.4 Green Chillies, 1 inch Ginger
- Now add peas, salt and mix well. Press CANCEL button and deglaze the pot.1.5 cups (or) 242 gms Frozen Green Peas/Garden Peas, Salt
- Add rice, water, coriander and mix well.2.5 cups (or) 632 gms Basmati Rice, 3 cups (or) 750 ml Water, Coriander leaves
- 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.
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