Matar Pulao (Pea Pulao)
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Peas and Rice
Take about 2 cups of frozen peas, wash them thoroughly to remove ice, and then place them in a pot with water on the stove to boil. In a separate bowl, take 1.5 glasses of long-grain rice, wash it thoroughly, and set aside.
Chop Vegetables
Finely chop 2 onions and 1 tomato. Slit 4-5 green chilies lengthwise. Finely chop a handful of fresh coriander.
Sauté Spices and Vegetables
Heat 1 big spoon of mustard oil in a pressure cooker. Add the slit green chilies, a small piece of cinnamon stick, 1 black cardamom, 3-4 cloves, 2 bay leaves, and 1 teaspoon of cumin seeds. Let them splutter. Then add the finely chopped onions and tomatoes, along with salt to taste and 15-20 cashews. on high flame until the onions and tomatoes turn slightly reddish and the cashews are lightly browned.
Add Powdered Spices and Peas
Once the onions and tomatoes are reddish, add 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of spicy red chili powder, 1 teaspoon of coriander powder, less than 1/2 teaspoon of cumin powder, and less than 1/2 teaspoon of black pepper powder. Add the boiled green peas and on low flame, stirring occasionally, until the peas are soft and the spices are well cooked.
Add Rice and Water
Add the washed rice to the cooker and for on high flame. Then, add 2.5 glasses of water (using the same glass that measured the rice) and 2 small spoons of ghee for enhanced flavor.
Pressure Cook the Pulao
Close the pressure cooker lid. Cook on high flame until one whistle. After the whistle, turn off the flame and let the cooker rest for . Then, carefully release the pressure and open the lid.
Garnish and Serve
Once the cooker is opened, add the finely chopped fresh coriander and gently mix it into the pulao. The fluffy and flavorful Matar Pulao is now ready. Serve hot with raita, salad, or papad. You can add an extra drizzle of ghee on top for more richness.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add other vegetables like carrotsCustomise
Potatoes, or beans for a mixed vegetable pulao.
- Adjust spice levels according to your preference
- Use basmati rice for a
Use basmati rice for a more aromatic and traditional pulao.
Helpful Tips
Small details that can improve the final result.
Your Notes
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