Matar Pulao (Peas Pulao)

Matar Pulao or Peas Pulao is a delicious rice recipe that pairs well with many Indian and Pakistani recipes. It takes only 25 minutes to make!

Course Main Course

Cuisine Pakistani, Pakistani/Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 374kcal

In a large pot, on medium high heat, add the oil.
Add the chopped onion and saute for 3-4 minutes or until translucent and golden brown. Add a little splash of water (1-2 tablespoons) and cook for 1 minute.
Now add the whole spices and saute for 2-3 minutes.
Add the peas and cook for 2-3 minutes.
Now add the water, and bring to a boil.
Add the rice and cook on medium heat for 5-7 minutes or until the water has evaporated. Cover and cook for on low for another 5 minutes.
Remove the lid, fluff the rice gently with a fork or spatula. Matar Pulao is ready to be served.

Ingredient Notes

Onion: Red, white, or yellow onions are all suitable for this recipe. You can either finely chop the onion by hand, or like me use a chopper to make the process faster and easier.
Whole spices: These are optional, and you can skip any if you don’t have them on hand. I’ve even made this pulao with only cumin, and it still turns out delicious.
Basmati Rice: This recipe works best with long grain basmati rice. I do not recommend shorter grain rice such as Jasmine rice or brown rice.
Peas: I use frozen peas for convenience, but you can of course use fresh peas as well.
Quantity of Water: 2 3/4 cup of water is perfect for this recipe if you want each grain of rice separate and intact. However, you can increase it up to 3 cups for softer rice.