Peas Pulao Recipe (North Indian Matar Pulao)
Introduction:
Peas Pulao, also known as Matar Pulao, is a fragrant, flavorful, and simple rice dish from North India, with green peas as the key ingredient. The combination of basmati rice, whole spices like bay leaf, cumin seeds, cardamom, cloves, and star anise, tempered in ghee and cooked with fresh green peas, creates an aromatic and delightful main course. Perfectly complementing dals, gravies, or even raita, this pulao is a must-try addition to your kitchen repertoire.
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Star anise | 1 whole |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Cloves (Laung) | 2 whole |
| Cinnamon stick (Dalchini) | 1 inch |
| Salt | To taste |
| Onion | 1 medium, thinly sliced |
| Green peas (Matar) | 1/2 cup |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 3-4
Instructions
-
Soak the Rice:
Begin by washing the basmati rice thoroughly under running water. Once cleaned, soak the rice in water for about 20 minutes to ensure each grain cooks perfectly and remains fluffy. -
Tempering Spices:
In a pressure cooker, heat the ghee on a medium flame. Once the ghee melts and becomes hot, add the whole spices: bay leaf, cumin seeds, star anise, cardamom pods, cloves, and cinnamon stick. Allow the spices to sizzle and release their aromatic oils, which will infuse the rice with incredible flavor. -
Cooking Onions:
Once the spices begin to sizzle and release their fragrance, add the thinly sliced onions to the cooker. Cook them for about a minute, just until they start to sweat and soften. There’s no need to brown the onions; this step is just to release their sweet aroma. -
Adding Rice and Peas:
Now, add the drained rice to the pressure cooker along with the green peas. Stir everything together gently to ensure the rice is coated with the ghee and spices. Add salt to taste. -
Cooking the Pulao:
Pour about 2-1/2 cups of water into the pressure cooker, depending on the quality and age of your rice. Give everything a gentle stir, ensuring that the rice is evenly spread in the water. Close the pressure cooker lid and cook for about 3 whistles on medium heat. After 3 whistles, turn off the heat and allow the pressure to release naturally. -
Final Touches:
Once the pressure has released, open the cooker and gently fluff the rice with a fork to separate the grains. This will prevent the rice from becoming mushy. -
Serving:
Transfer the freshly cooked Matar Pulao to a serving bowl. Serve it hot alongside your favorite accompaniments such as Smoked Dhaba Dal, Masala Lachha Paratha, Achari Paneer Masala, or Easy Creamy Chicken Curry. For a complete meal, pair it with some Pickled Onions and finish off with a sweet touch like Rose Gulkand Phirni.
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180-200 kcal |
| Carbohydrates | 35-38 g |
| Protein | 4-5 g |
| Fat | 4-5 g |
| Fiber | 3-4 g |
| Sodium | 300-400 mg |
| Potassium | 150-200 mg |
Peas Pulao is the perfect rice dish to serve as a side or a main course. The addition of whole spices elevates the flavor of the basmati rice and the sweetness of fresh green peas, making this dish an aromatic and comforting delight. Whether you’re preparing a quick weeknight meal or hosting a special gathering, this North Indian classic will never disappoint. Enjoy the simplicity of this easy-to-make yet flavorful pulao, and make sure to share the recipe with loved ones for a memorable dining experience.
