Peas Pulao or Matar Pulao (Easy Cooking, Great Taste)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
406 kcal
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Course
Main Course
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Cuisine
Indian
Peas Pulao or Matar Pulao (Easy Cooking, Great Taste)
Description
Peas Pulao or Matar Pulao utilizes basmati rice soaked to remove starch and cooked with green peas, thinly sliced onions, and a bouquet of whole spices including cumin seeds, cinnamon, cardamoms, cloves, mace, and bay leaf. Sautéing the spices in oil or ghee releases their fragrance, while caramelizing onions adds sweetness and depth. Adding peas before rice integrates their subtle sweetness into the dish.
Water and salt are added in proportions to cook the rice perfectly in a pressure cooker, yielding fluffy grains without mushiness. The finished pulao has a slightly brown hue from the caramelized onions and features the balance of savory spices with the freshness of peas. It can be served alongside curries or enjoyed on its own.
Optional ingredients like green chilies or ginger-garlic paste can add spiciness, while herbs such as coriander or mint leaves can be incorporated for added freshness. The recipe notes recommend caramelizing onions for deeper flavor, but a white pulao can be made by lightly sautéing them instead. Adjust water quantity carefully according to rice type.
Ingredients
Main ingredients
- 1 cup basmati rice (heaped), 200 grams
- ¾ cup green peas (matar) - preferably fresh or frozen
- ½ cup onion thinly sliced
- 3 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- 1.75 cups water for stove-top pressure cooking
- salt as required
Whole spices
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 1 black cardamom - optional
- 1 or 2 green cardamom
- 2 to 3 cloves
- 1 or 2 mace thin strands, optional, strands
- 1 tej patta Indian bay leaf, medium-sized
Instructions
Preparation
- Wash the basmati rice until the water runs clear of the starch.
- Soak rice for 20 to 30 minutes.
- Drain all the water and set aside.
Making peas pulao
- Heat oil or ghee in a 2-litre pressure cooker.
- Add the cumin seeds along with all the whole spices. Fry for some seconds on low heat, until the spices splutter, release their aroma and become fragrant, taking care not to burn them
- Then add the sliced onions. Stir and sauté until the onions are light golden or caramelized. Do not burn the onions as this will lead to a bitter taste in your matar pulao.
- Add the green peas and saute for a minute.
- Then add the drained rice and mix gently.
- Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required. Mix well. Check the taste of water and it should be slightly salty.
- Cover and pressure cook for 2 whistles or 6 to 7 minutes on a medium-high to high heat. Let the pressure settle down on its own and then open the lid of the cooker. If you like your rice more on the al dente side then only pressure cook for 1 whistle.
- Gently fluff rice and serve peas pulao hot or warm.
Serving suggestions
- Enjoy peas pulao on their own as a side or main dish, or serve with nearly any condiments or sides. The peas and rice pair perfectly with creamy and cool yogurt sauces and dips, like onion tomato raita, cucumber raita or boondi raita.
- Matar pulao also goes well with fresh Curd (Yogurt) as such and a Kadhi Pakora, sliced onion rings, Indian onion-tomato salad (Kachumber), and/or mango or lemon pickle. You can even serve with a side of lemon wedges.
- For an even heartier meal, peas pulao can be served with fried or roasted or masala papad, a simple Gujarati Kadhi, or Pakora.
Notes
- Use all the listed whole spices when possible for full flavor, omitting black cardamom and mace if unavailable.
- The dish is not spicy; add green chilies or ginger-garlic paste to taste for heat.
- Caramelize onions fully for a brown, sweet undertone; for white pulao, sauté until translucent and add a few drops of lemon juice.
- Rice to water ratio varies; typically 1.5 to 1.75 cups water per cup of basmati rice when pressure cooking.
- Watch cooking time closely to avoid overdone, mushy rice especially in pressure cooker or Instant Pot.
- Herbs like coriander or mint can enhance freshness; add chopped fresh or dried herbs as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 403mg | 17% |
| Potassium | 248mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 298IU | 6% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 6mg | |
| Vitamin K | 10µg | |
| Calcium | 60mg | 6% |
| Vitamin B9 (Folate) | 35µg | |
| Iron | 2mg | 11% |
| Magnesium | 42mg | 11% |
| Phosphorus | 127mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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