Serve it with any Indian curry, yogurt, raita, or lentils. It takes less than 30 min to prepare. It is perfect for lunch boxes, that your kids and your family would love to have. Indian rice recipes are varied and tasty. You may choose from a wide variety of rice recipes, such as biryani, khichdi, and more. One widely consumed rice dish from the Indian subcontinent is pulao. It is frequently spiced and/or flavored with vegetables. Matar pulao is one of the most well-known pulao recipes. All age groups, including children, love this easy, fuss-free meal created with a blend of chopped peas and basmati rice.
What is Peas Pulao (Matar Pulao)?
Peas pulao, as the name implies, is a delectable rice dish cooked with basmati rice, peas, and a combination of fragrant spices such as cloves, cardamom, bay leaf, and cinnamon stick. It goes nicely with a raita or a serving of plain yogurt. A plateful of salad might be served in addition.
Ingredients
Rice: I prefer to use long-grain and fragrant white basmati rice to make this matar pulao recipe. You may also use other grains like quinoa, millets, or brown rice. Green chilies: I used Thai green chilies for the heat. You can increase or decrease according to your preference. Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them. Onion: Use thinly sliced onions. Green Peas: I always use frozen green peas as fresh peas are not available all year round. If you get fresh peas, use them, they taste the best. Oil: You can use any cooking oil. For best results, use homemade ghee. Whole spices: I used cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom in this recipe. If you don’t have whole spices, simply add garam masala powder at the end.
How to Make Peas Pulao in Instant Pot
Press SAUTE on Instant Pot. Heat oil (or ghee), and add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, star anise, and cardamom. Saute for a few seconds or till aromatic. Next, add onion, ginger-garlic paste, and green chilies. Saute till the onions are soft and light brown. Then add in the mint leaves, green peas and saute for a few seconds. Then add rinsed basmati rice, water, and salt. Mix everything well. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, do a quick pressure release before removing the lid. Gently fluff up the rice with a ladle or fork. Instant Pot Peas pulao or Matar pulao ki recipe is ready, serve with yogurt, raita, or any curry.
Stovetop Pressure Cooker Instructions
If using a regular stovetop pressure cooker, follow the same steps as the Instant Pot. Pressure cook for 1 whistle on medium flame, then let the pressure release naturally.
Stovetop Pot Instructions
To make peas pulao in a stovetop pot, follow the steps in the Instant Pot recipe until adding water. Cover and cook on low heat until the water is absorbed, then turn off the heat. Allow it to rest for some time, and then open the lid and fluff the rice.
What to Serve with Matar Pulao?
Matar pulao tastes great on its own with a side of mango pickle, papad, kachumber salad, and raita (like boondi raita, onion tomato raita, or cucumber raita). Serve peas pulao with creamy curries/gravies like paneer butter masala, palak paneer, or navratan korma. It can also be served as a side dish with lentil dishes like dal tadka or dal makhani
Here is how I pack matar pulao for my daughter’s School Lunch box.
Tips & Variations
Type of Rice: Green Peas Pulav tastes best when using long-grain basmati rice, but you can use any premium-quality short-grain rice. Green Peas: You can use fresh or frozen peas for this recipe. Fresh peas taste the best. Water Quantity: To make non-sticky, fluffy peas pulao, adjust the water correctly, as it depends on the type and quality of rice used. I used basmati rice in this recipe. Vegan: Vegans can either use coconut oil or any vegetable oil. However, Peas Pulao tastes better with ghee. Protein: Add pan-fried paneer (cottage cheese), or crispy tofu to this rice for extra protein to make Matar paneer pulao. Other Veggies: You may add diced potatoes or other veggies along with peas to make aloo matar pulao. Herbs: I have used fresh mint (pudina) leaves to enhance the flavor, but you can either replace them with dried mint or coriander leaves or totally skip them. Nuts: You can also add fried cashews to this rice to make it rich and delicious.
Storage Suggestions
Store: Leftover peas pulao will keep well in the fridge for up to 2 days. Let it cool completely, and then store it in an airtight container. Reheat: Sprinkle some water and reheat the peas rice in the microwave or stovetop until it warms through. If you like this recipe, then check out more Instant Pot Rice Recipes
Ghee Rice Jeera (Cumin) Rice Spinach Rice Beetroot Rice
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