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peas pulao recipe matar pulao
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Easy Peas Pulao Recipe, Simple Matar Pulao/Green Peas Pulao Indian Recipe

This easy peas pulao can be prepared quickly if you have soaked green peas (or use fresh or frozen peas) to make a simple and quick vegetarian rice pulao/pilaf for lunch, lunch box or dinner.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time For Dry Peas 6 hours
Total Time 20 minutes
Servings 5
Calories 323kcal

Ingredients

  • 1.5 cups white basmati rice
  • ½ cup dry green peas if using fresh or frozen peas use 1 cup of peas
  • ¼ teaspoon salt adjust as needed
  • 2 cloves garlic crushed or use 2 teaspoons of garlic powder
  • 1 tablespoon ginger crushed
  • 2 green chilies
  • 2 tablespoons butter or ghee
  • 5 cups water
  • extra water for soaking green peas, this is not needed if using fresh or frozen peas

Whole spices to fry

  • 1 large cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • 3 cardamom pods
  • 3 cloves

Instructions

  • Wash the dry green peas and soak the peas for about 6 to 7 hours or overnight for best results. Once the soaking is done, discard the water and wash the green peas in fresh water again, keep the soaked and washed peas aside. If you are using fresh or frozen green peas, you can skip the soaking part.
  • Heat the butter in a pan or pot and add the whole spices to fry - cinnamon stick, bay leaves, star anise, cardamom pods and cloves, lightly fry for a minute (keep in medium to low heat and adjust as needed).
  • Add the crushed garlic and ginger, stir fry for another minute (you may also use ginger garlic paste instead).
  • Add the green chilies and stir well.
  • Add the green peas, stir and saute for about 2 to 3 minutes until the green peas is lightly sauteed.
  • Add washed rice and mix well, stir fry for another 1 more minute. If needed you may add another tablespoon of oil or butter.
  • Add the water and enough salt, mix everything well and bring the mixture to a boil by cooking in high heat.
  • When the mixture starts boiling, close the pan with lid, reduce the heat to low and cook for about 10 minutes or another couple of minutes more until the rice and peas is cooked and soft enough.
  • Gently mix the matar pulao or green peas rice with a good quality spatula or fluff with a fork, and the hot matar pulao or green peas rice is ready to serve!

Notes

Enjoy the aromatic, flavorful and yummy green peas rice with any curry of your choice, yogurt or fresh raitha and pickles as you like! I like to cook the peas and rice together and the peas in the rice is not overly cooked, but just enough for the pulao. If you prefer more soft peas, you can use fresh or frozen peas (adjust the amount accordingly) or half cook the dried peas in advance and use in the recipe.

Nutrition

Calories: 323kcal | Carbohydrates: 59g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 236mg | Potassium: 270mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 3.1mg | Calcium: 41mg | Iron: 1.6mg