Matar Pulao (Pea Pulao) – Simple & Tasty
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Temper Cumin
Heat 1 tablespoon of cooking oil in a kadai (wok). Once the oil is hot, add 1/2 teaspoon of cumin seeds and let them splutter until fragrant, which takes about .
Sauté Onions
Add 2 small sliced onions to the kadai and fry them until they turn golden brown, stirring occasionally. This should take approximately .
Add Peas and Spices
Add 1 cup of fresh green peas to the onions and cook for . Then, add 1 teaspoon of salt and 1/4 teaspoon of garam masala. Mix all ingredients well to combine the spices with the peas and onions.
Incorporate Rice and Coriander
Add 1 cup of rice, which has been soaked for and drained, to the kadai. Gently mix the rice with the peas and spices for about . Then, add 2 tablespoons of chopped fresh coriander leaves and mix again.
Add Water and Cook Pulao
Pour 2 cups of water into the kadai (double the amount of rice, as it's being cooked in an open kadai). Bring the water to a boil. Once boiling, the heat to low, cover the kadai with a lid, and cook for until all the water is absorbed and the rice is perfectly cooked.
Fluff and Serve
After , remove the lid. Gently fluff the Matar Pulao with a fork to separate the grains and prevent sticking. Serve the hot and simple Matar Pulao immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add whole spices like bay leafCustomise
Cinnamon stick, and cardamom for more flavor, if desired.
Helpful Tips
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