Matar Pulao (Pea Pulao) – Simple & Tasty

Ready in

30 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

15 min

Serving

2-3 People

Difficulty

Easy

Calories / Serving

~380 kcal

Spicy Level

Recipe by Rasoi with Kapshup on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 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 .

  2. Sauté Onions

    Add 2 small sliced onions to the kadai and fry them until they turn golden brown, stirring occasionally. This should take approximately .

  3. 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.

  4. 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.

  5. 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.

  6. 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 start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • 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

Small details that can improve the final result.

  • Ingredient noteIf Cooking in a Pressure Cooker

    Use 1.5 cups of water for every 1 cup of rice instead of double.

  • Ingredient noteAdding Fresh Coriander Leaves While

    Adding fresh coriander leaves while cooking enhances the aroma and flavor of the pulao.

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