Peas Pulao or Matar Pulao or green peas pulao with video and stepwise photos. Want to cook up an easy meal effortlessly in no time to pack for lunch? Then these peas pulao recipe is the one you should be trying.
You can serve this pulao along with any gravy side dishes like paneer butter masala, dal tadka, dal makhani, or dry side dishes like chilli paneer, mushroom pepper fry, mushroom vepudu.
This easy Peas Pulao is so versatile to cook. I have used a pressure cooker to cook this rice, but you can also cook it in an electric rice cooker, instant pot (instructions given below), or directly in the open pan itself.
Winter is the best time to indulge in matar pulao as it is the season for fresh green peas & it tastes simply amazing using those fresh peas in this pulao.
Easy pulao recipes like these peas pulao are perfect for beginners who venture into cooking for the first time, wanting to rustle up something quickly without much sweat.
Table of Contents:
About Peas Pulao
Peas Pulao is an easy one-pot meal that is mildly spiced, simple & flavourful rice variety that can be prepared in a short amount of time.
This rice uses whole spices to flavour the pulao to make it more aromatic & does not use any spice powders.
Hence, the rice remains white or gets a lovely pastel green hue from the fresh or frozen peas.
Ingredients
Rice: I have used basmati rice for its aroma & flavour. You can also use regular sona masuri rice.
Peas: This pulao tastes best with fresh peas, which is what I have used in this recipe.
Other veggies: Other than onions, mint leaves, green chillies, ginger & garlic are used to bring in flavour & heat to the rice.
Whole spices: Cinnamon, star anise, cumin seeds, cloves & bay leaf
Others: salt, water, ghee and oil.
Instructions
To make peas pulao in a stovetop pressure cooker,
Heat a pressure cooker with oil and ghee. Temper with cumin seeds and bay leaf.
Add whole spices - cardamom, cinnamon, cloves and onion, green chillies, mint leaves and sauté till the onions turn pink and the leaves shrink.
Add crushed ginger and garlic and sauté for 1 min till the raw smell leaves.
Next, add fresh green peas and mix well.
Now, add basmati rice that has been soaked for 15 mins. Drain the water completely before adding it to the cooker.
Add water, salt, lemon juice and give a mix.
Close with lid and pressure cook for 2 whistles over medium flame and switch off the stove.
After the pressure releases, open the lid and gently fluff the rice using a fork or the back of a ladle, taking care not to break thrice.
Peas pulao is ready to be served.
Instant Pot Peas Pulao
Heat the instant pot in ‘Sauté’ mode. When the display shows Hot, add ghee and oil.
Season with cumin seeds, bay leaf, whole spices and stir for 20 secs for them to become fragrant.
Now it is time to add onions, green chillies and sauté for 30 to 40 secs or till the onions turn pink.
Next add mint leaves, crushed ginger-garlic, green peas and sauté for 30 secs.
Add drained rice, 1-¼ cups water, salt, lemon juice and stir once.
Close with lid with the pressure handle in ‘sealed’ position.
Cancel the ‘sauté’ mode and press the ‘Pressure cook’ function and set the time for 4 mins on ‘High’ pressure and heat at ‘Normal’.
After the cooking completes, wait for 2 mins and release the pressure manually.
Lift the inner pot & place it on the counter to prevent overcooking.
Use a fork to gently fluff up the rice. Matar Pulao is ready.
Recipe Notes
I made the rice in the pressure cooker. But you can also make it directly in an open pan or use an electric rice cooker.
I have used Basmati rice as it is more flavourful. But you can also use regular sona masuri rice to make this Peas Pulao.
Instead of freshly shelled peas, you can also use frozen peas.
Peas Pulao always tastes best and is fragrant, when made with ghee & more whole spices.
Nutrition Profile
This Peas Pulao recipe is
- Dairy-Free
- Egg-Free
- Gluten-Free
- High Fibre
- High Protein
- Nut Free
- Soy-Free
- Vegetarian
FAQ's
To make this rice vegan, skip the ghee & replace it with oil.
If you do not have either fresh or frozen peas then use dried green peas, soak them in water overnight to soften them, drain the water & then use it in the recipe.
Along with peas, you can use other vegetables like mushrooms, carrots, paneer, or tofu.
You can also use ¼ part homemade coconut milk and the rest ¾ part water to get aromatic peas pulao
Peas Pulao tastes best when served piping hot. If serving later, simply reheat in either in microwave or stovetop.
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Recipe
Peas Pulao - Matar Pulao
Equipment
Ingredients
- 1 cup Basmati Rice
- ¾ cup Green peas fresh or frozen
- ⅓ cup Onion cut into julienne
- 4 to 5 Green chillies slit lengthwise
- 3 Garlic minced
- 1 inch Ginger piece minced
- 1 fistful Mint leaves
- 1 teaspoon Lemon juice
- 1 tablespoon Ghee
- 1 tablespoon Oil
- Salt to taste
Whole Spices
- 1 Bay leaf
- 3 Cloves
- 1 Star anise
- 1 inch Cinnamon stick
- 1 teaspoon Cumin seeds
Instructions
Stovetop Pressure Cooker Method
- Rinse rice twice with water and soak for 15 to 20 mins.
- Heat a pressure cooker with both oil and ghee. Once the ghee melts, add cumin seeds & let them sizzle. Add cinnamon, star anise, cloves, bay leaf, and sauté over low flame till the aroma arises.
- Add onions, green chillies, mint leaves, peas, and sauté till the onions turn translucent.
- Add minced ginger and garlic and sauté for 10-15 seconds.
- Drain the water from the rice completely and add the rice to the pan and mix gently till the oil and spices coat the rice.
- Add salt, 1½ cups water, lemon juice, give a good mix and close with the lid.
- Cook for 2 whistles over medium flame & switch off the stove.
- Wait for the pressure to release on its own & open the lid.
- Gently fluff the rice with a fork or back of a ladle.
- You can also sprinkle ghee roasted cashew nuts on top and serve this peas pulao hot with any side dish of your choice.
Instant Pot Method
- Heat the instant pot in ‘Sauté’ mode. When the display shows Hot, add ghee and oil.
- Season with cumin seeds, bay leaf, whole spices and stir for 20 secs for them to become fragrant.
- Add onions, green chillies and sauté for 30 to 40 secs or till the onions turn pink.
- Add mint leaves, crushed ginger-garlic, green peas and sauté for 30 secs.
- Add drained rice, 1¼ cups water, salt, lemon juice and stir once. Close with lid with the pressure handle in ‘sealed’ position.
- Cancel the ‘sauté’ mode and press the ‘Pressure cook’ function and set the time for 4 mins on the ‘High’ pressure and heat at ‘Normal’.
- After the cooking completes, wait for 2 mins and release the pressure manually.
- Lift the inner pot & place it on the counter to prevent overcooking.
- Use a fork or the back of a ladle to gently fluff up the rice. Matar Pulao is ready.
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