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RECIPE FOR MATAR PULAO | MATAR PULAO

Matar Pulao, also known as Peas pulao, is one of the pulao varieties served as lunch in many Indian restaurants and on party occasions. This pulao is made with basmati rice, whole spices and the main ingredient frozen or fresh peas.

Matar is the Hindi word for Peas and hence it is called Matar Pulao / Peas pulao. This simple one-pot pulao recipe also makes a yummy lunch box recipe for kids, since it takes only 30 mins to prepare them. You can serve the pulao with a simple onion raitha or papad or pickle of your choice.

Matar pulao is ready to serve hot.

ABOUT THE PULAO

Matar pulao has no one-way method to prepare since we can prepare in many ways. I usually add coconut milk instead of water to this pulao. Adding coconut milk gives a wonderful aroma to this recipe.

This pulao contains chopped onions, ginger-garlic paste, green chillies, mint leaves, peas, whole spices and ghee or coconut oil. I haven’t added coriander leaves since I was running out of those leaves. If you have coriander and mint leaves, do add them since they will give a nice taste and aroma to the pulao recipes.

It is not mandatory to add coconut milk to this matar pulao but I prefer them due to the enhancement of the taste. I also skipped adding tomatoes to the pulao as I don’t prefer them in pulao recipes.

Matar pulao is ready to serve hot on plate.

I used dried peas for this Matar Pulao recipe. So I soaked them overnight to get a soft texture while cooking. If you are planning any menu for the guests, then go for Matar Pulao without a second thought since you have no chopping of any veggies.

At our home, we usually eat pulao without any side dish but the day I prepared this recipe, I made Chicken curry for the side dish. That made an amazing combo to this pulao. Even a simple mango pickle will make an appetising side dish for this recipe. So try this amazing pulao recipe and let me know how it turned out for you.

You also like my other Pulao Recipes and Rice Varieties. Do check them here for more details.

Chicken Pulao

Mushroom Pulao

Palak Pulao

Soya chunks Pulao

Mutton Yakhni Pulao

Chicken Yakhni Pulao

Many More…

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Matar Pulao

Harini Vino
Matar Pulao is a one-pot lunch recipe that goes amazing with onion raitha, pickle or papad.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 194 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 Large Onions Chopped
  • 3 Green Chillies slit
  • 1 cup Peas / Matar
  • 1 tbsp Ginger-garlic Paste
  • 1 ½ cup Basmati Rice
  • 1 cup Coconut Milk
  • Handful of Mint & coriander leaves
  • 1 Bay leaf
  • 1 Star Anise
  • 3 Cardamom Pods
  • 1 tsp Saunf (Perunjeeragam)
  • 3 Cloves
  • 4 tbsp Coconut Oil

Instructions
 

  • Wash and soak the basmati rice for 30 mins.
  • Heat oil in a pressure cooker. Add the whole spices (bay leaf, cloves, star anise, saunf, cardamom pods)
  • Add chopped onions. Saute for a few mins.
  • Then add green chillies and ginger-garlic paste. Saute until the raw smell of the ginger-garlic paste goes off.
  • Add mint and coriander leaves. Saute for a min.
  • Next, add green peas. Season it with salt and saute for 2 mins.
  • Add a cup of coconut milk and a cup of water to it. Bring it to a boiling point.
  • Add washed and soaked basmati rice. Give a gentle mix.
  • Close the pressure cooker and cook for a whistle.
  • Once the pressure is released, gently open the cooker and fluff the rice.
  • Serve hot.

Notes

  • If you are using dried peas, then wash and soak the peas overnight.
  • To check the softness of the overnight soaked peas, gently press the peas and see whether it cracks or not.
  • If not, then pressure cook the peas for 2 to 3 whistles according to the stiffness of the peas. 
  • If the peas are cracked while pressing, then use them directly in the pulao. 
Keyword matar pulao, peas pulao, peas pulao recipe, Recipe for matar pulao

PICTURE GUIDANCE FOR MAKING MATAR PULAO RECIPE

Wash and soak the basmati rice for 30 mins.

Wash and soak the basmati rice for 30 mins.

Arrange all the ingredients together.

Arrange all the ingredients together.

Heat oil in a pressure cooker. Add the whole spices (bay leaf, cloves, star anise, saunf, cardamom pods)

Heat oil in a pressure cooker. Add the whole spices (bay leaf, cloves, star anise, saunf, cardamom pods)

Add chopped onions. Saute for a few mins.

Add chopped onions. Saute for a few mins.

Then add green chillies and ginger-garlic paste. Saute until the raw smell of the ginger-garlic paste goes off.

Then add green chillies and ginger-garlic paste. Saute until the raw smell of the ginger-garlic paste goes off.

Add mint and coriander leaves. Saute for a min.

Add mint and coriander leaves. Saute for a min.

Next, add green peas. Season it with salt and saute for 2 mins.

Next, add green peas. Season it with salt and saute for 2 mins. Matar pulao is getting ready.

Add a cup of coconut milk and a cup of water to it. Bring it to a boiling point.

Add a cup of coconut milk and a cup of water to it. Bring it to a boiling point. Matar pulao is getting ready.

Add washed and soaked basmati rice. Give a gentle mix.

Add washed and soaked basmati rice. Give a gentle mix. Matar pulao is getting ready.

Close the pressure cooker and cook for a whistle.

Close the pressure cooker and cook for a whistle.

Once the pressure is released, gently open the cooker and fluff the rice.

Once the pressure is released, gently open the cooker and fluff the rice.

Matar Pulao is ready to serve hot.

Matar Pulao is ready to serve hot.

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