Matar Pulao (Pea Pulao)
Fragrant basmati rice cooked with sweet green peas, whole spices, fried onions, mint and cilantro for a celebratory Indian side or light meal.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeMatar pulao is a fragrant North Indian rice dish made by cooking basmati rice with green peas, whole spices and aromatics. The rice is traditionally kept separate and fluffy, with a gentle warmth from cumin, cardamom, cloves and cinnamon rather than a heavy curry sauce.
This version is finished with golden fried onions, fresh mint, cilantro and sliced green chile scattered over the rice. Soaking the basmati and letting the cooked pulao rest before fluffing are the practical steps that prevent broken, sticky grains.
Ingredients
- 2 cups (400 g) aged basmati rice
- 6 cups (1.4 L) water, plus more for soaking
- 1 1/2 cups (225 g) fresh or frozen green peas
- 1/4 cup (60 ml) neutral oil or ghee
- 1 medium yellow onion, thinly sliced
- 1 bay leaf
- 1 teaspoon (2 g) cumin seeds
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1-inch (2.5 cm) cinnamon stick
- 1 small piece mace, optional
- 1 medium green chile, slit lengthwise
- 1 teaspoon (6 g) kosher salt, plus more for the soaking water
- 2 1/2 cups (600 ml) hot water or low-sodium vegetable stock
- 1/4 teaspoon (1 g) saffron threads, optional, soaked in 1 tablespoon (15 ml) hot water
- 2 tablespoons (8 g) chopped fresh cilantro, for garnish
- 2 tablespoons (3 g) fresh mint leaves, for garnish
- 1 small green chile, thinly sliced, for garnish
- 1/3 cup (25 g) crisp fried onions, for garnish
Instructions
- 1
Rinse the basmati rice under cool running water until the water is nearly clear. Soak it in plenty of water with a generous pinch of salt for 20 minutes, then drain thoroughly; the grains should feel firm but slightly softened.
- 2
Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the sliced onion and fry for 8-10 minutes, stirring often, until deep golden and crisp at the edges. Transfer about half to a plate for garnish.
- 3
Lower the heat to medium-low and add the bay leaf, cumin seeds, cardamom, cloves, cinnamon and mace. Stir for 30-45 seconds, until the spices smell aromatic but are not dark or burnt.
- 4
Add the slit green chile and drained rice. Stir gently over medium heat for 2 minutes, coating the grains in the spiced oil until they look glossy and some rice smells lightly toasted.
- 5
Add the peas, salt and hot water or stock. Bring to a boil over medium-high heat, then stir once and check that the liquid tastes pleasantly seasoned.
- 6
Cover tightly, reduce the heat to low and cook for 12-15 minutes, until the liquid is absorbed and the rice is tender with a slight bite. If using saffron, drizzle it over the top during the final 2 minutes without stirring.
- 7
Turn off the heat and leave the pot covered for 10 minutes. The steam should finish the grains; fluff gently with a fork, removing the whole spices if desired.
- 8
Transfer the pulao to a wide serving platter. Scatter over the fried onions, cilantro, mint and sliced green chile, and serve hot with raita, lemon wedges and sliced red onion.
Tips for the Best Matar Pulao (Pea Pulao)
- Use aged basmati and rinse it well; excess starch is the main cause of sticky pulao.
- Drain the soaked rice thoroughly so the added liquid remains close to the recipe ratio. Avoid stirring after the rice begins cooking, which can break the grains.
- Frozen peas can go straight into the pot. If using fresh peas, add them at the same stage; very large or tough peas may need 2 extra minutes.
- For a richer pulao, use ghee. For a vegan version, use neutral oil and vegetable stock.
- Make the fried onions several hours ahead and keep them uncovered at room temperature so they stay crisp. Assemble the garnish just before serving.
- If the rice is still firm after the liquid is absorbed, sprinkle in 2 tablespoons (30 ml) hot water, cover and steam over low heat for 5 minutes.
Storage and Reheating
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Freeze for up to 1 month, preferably without the fresh herb garnish. Reheat covered in the microwave with a splash of water, or gently steam in a covered pan until hot.
Frequently Asked Questions
What is matar pulao made of?
Matar pulao is made with basmati rice, green peas, onions, oil or ghee, and whole spices such as cumin, cardamom, cloves and cinnamon.
Why is my pea pulao sticky?
The rice may not have been rinsed or drained well, or it may have been stirred while cooking. Use the measured liquid, keep the pot covered, and rest the rice before fluffing.
Can I make matar pulao in a rice cooker?
Yes. Sauté the onions and spices first, then add the rinsed rice, peas, salt and liquid to the cooker. Use the regular white-rice setting and let it rest for 10 minutes before fluffing.
What do you serve with matar pulao?
Serve it with cucumber raita, plain yogurt, lemon wedges, sliced red onion, or a vegetable or chicken curry.
Quick Info
Prep Time
20 min
Cook Time
35 min
Servings
6
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
