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Peas Pulao (Matar Pulao)
5 from 15 votes

Peas Pulao (Matar Pulao)

Peas Pulao is a fragrant rice dish cooked with basmati rice, whole spices such as cumin and cardamom, and green peas. The slow cooking process infuses aromatic flavors into the fluffy rice, which pairs well with raita or plain yogurt. This version offers both stovetop and Instant Pot methods, optimizing convenience without compromising flavor and texture.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 252 kcal
Course: Side Dish
Cuisine: Indian, Pakistani

Ingredients

  • 1 1/2 cups basmati rice extra long grain
  • 2 tablespoon ghee or oil
  • 1 cup yellow onion thinly sliced
  • 1 green chili pepper finely chopped, I use Serrano or Thai chili, optional
  • 1/2 teaspoon garam masala
  • 1.5 teaspoon salt
  • 1 cup green peas I used frozen
  • 2 3/4 cups water or for instant pot method use 1 3/4 cup
  • cilantro chopped, for garnish (optional, leaves
Whole Spices
  • 1 bay leaf dried, aka Tej Patta
  • 1 teaspoon cumin seeds aka Jeera
  • 1 black cardamom optional, Moti Elaichi
  • 3 green cardamom aka Elaichi
  • 1 inch cinnamon stick
  • 3 cloves aka Laung

Instructions

    Cup of Yum
  1. Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water for 20 minutes.
Stovetop Method
  1. Heat oil and ghee in a nonstick pan or dutch oven over medium heat. Add whole spices,and saute for 30 seconds.
  2. Add the onions and green chili and sauté until they are golden brown, about 8 minutes while stirring frequently.
  3. Add frozen peas, garam masala, salt, and stir. Pour in the water. Raise heat to high. Let it come to a boil.
  4. Add the rice. Stir it. Bring to a boil.
  5. Reduce the heat to low, cover with a lid, and allow to cook for 12-15 minutes or until all the water is soaked. Turn off the heat and allow to rest for another 5 minutes. Do not stir at this time.
  6. Use a rice paddle or fork to fluff the pulao. Garnish with cilantro, if desired. Serve with raita or plain yogurt.
Instant Pot Method
  1. Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, the whole spices and saute for about 30 seconds until their aroma is released.
  2. Add the onions to the Instant Pot and sauté them until they are golden brown.
  3. Add salt, garam masala, and frozen peas to the Instant Pot. Stir the 1 3/4 cups of water in the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.
  4. Turn off the sauté mode and close the Instant Pot's lid. Set the Instant Pot for 4 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it.
  5. Open the lid of the Instant Pot and fluff the Pulao with a rice paddle or fork. Transfer the Pulao to a serving tray. Note: it is best to remove the steel insert from the instant pot so the lower layer of rice does not overcook.
  6. Garnish with cilantro and enjoy!

Notes

  • Adjust rice-to-water ratio depending on your rice variety to achieve desired fluffiness.
  • Store leftover peas pulao in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 2g (10%) Cholesterol 13mg (4%) Sodium 618mg (26%) Potassium 174mg (4%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 191IU (4%) Vitamin C 13mg (14%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 618mg 26%
Potassium 174mg 4%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 191IU 4%
Vitamin C 13mg 14%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.