A recent trip to Pakistan was a blur between minor ailments and wedding festivities, at times overlapping. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! So I find it interesting that I have so many food-forward memories from it. Ingredient details I gathered passively and half-heartedly now prove useful. I wasn’t in research mode when trying Manchurian or sipping Kashmiri Chai or taking note of the seasonal winter produce. I wasn’t thinking much while I ravenously ate my aunt’s Matar Pulao late one night, except “Why is this Matar Pulao better than any I’ve had in America“? (I later discovered their fresh, hand-shelled peas beat our frozen ones any day). Almost a year later, I was still thinking about that particular pulao, so I called my aunt for the recipe. Her tips, which I share below, helped me create this Matar Pulao and present it to you with confidence.
My Aunt’s Matar Pulao Tips
Straight from the source:
Black cardamom and Cinnamon are her essential whole spices. As always, the whole spices have to bloom in the hot oil. Unlike Chicken Pulao, which you wouldn’t dare clutter with ground spices, Matar Pulao takes well to a light sprinkle of of garam masala and black pepper. Once you add the peas, try not to sauté too long or they’ll lose their vibrant color. If you can find them (I can’t), try to use fresh peas. I settle for the best quality frozen peas.
From my Chicken Pulao survey, I know the most intimidating aspect of making the pulao is getting the rice right, which is why I’ve devoted a whole section of foolproof tips on how to cook your rice.
Matar Pulao (Peas Pulao)
Matar Pulao/Pilau is an everyday Pakistani and North Indian rice dish with peas in a gently spiced pilaf. Unlike Yakhni Pulao, Matar Pulao is made in one-pot with simple spices and aromatics. Confession: I used to throw peas and cumin seeds in my rice and call that Matar Pulao. But after hearing from so many readers that they use my Chana Pulao recipe to make Matar Pulao, I realized I could do better.
Matar Pulao Ingredients
Matar Pulao requires simple ingredients:
Green peas: I use frozen regular peas but petite peas would also work. You don’t need to completely thaw them, but it helps set them out while you’re making the recipe so they’re not icy and clumpy. Whole spices: You’ll need coriander seeds, cumin seeds, black cardamom, bay leaf, and a cinnamon stick. As always, if you’re missing a spice or two, free to omit. Onion: I’ve used yellow onion here but red onion works just as well. Ghee and oil: As usual, I love blending both for a balance of flavor and fluidity. You can use butter in place of ghee or replace with oil to keep it dairy-free. Tomatoes: I use Roma for the lower water content. While I know many people prefer pulao without tomatoes, I included them here because I love how the tomatoes subtly complement the peas. Plus, my aunt adds them too. Feel free to omit if you don’t care to add them. Basmati rice: I use Royal’s Chef’s Secret, aged, long-grain basmati rice. Any aged, long-grained basmati will work. Green chili peppers: For a little kick. Omit the pepper if you’d like, especially if you’re serving with something spicy. Black pepper & garam masala powder: The amount I’ve used is not strong or distracting, but you can use less or omit if you prefer not to use. Cilantro: Optional, for a pleasant garnish.
Variation Tip: You could very well use this recipe to make mixed vegetable pulao with carrots, green beans, corn, or other small-diced vegetables.
How to make Matar Pulao
You can make this in an Instant Pot, Stovetop, and even a rice cooker.
How to Cook the Rice Perfectly
Here are a few tips to ensure perfect rice, every time.
Tip 1: Know your rice
Rice to water ratio: To cook 1 cup of basmati rice, most people use anywhere between 1.5 to 2 cups of water. 1.5 cups of my rice (Royal Chef’s Secret Extra Long) needs 3 cups to cook on the stovetop, but for this recipe I use 2 3/4 cups to accommodate for the extra moisture from the other ingredients. If you cook rice often, use your usual ratio. So if you normally use 1.5 cups of water per 1 cup of rice, use 2 1/4 cup broth for 1.5 cups of rice.
Tip 2: Do Not Disturb
Avoid stirring while cooking: Once the rice starts cooking, just let it be. Stirring runs the risk of breaking the rice kernels and interfering with the buildup of heat. Let it rest even after steaming: Keep the lid on even after you’ve turned off the heat. This final rest helps the rice absorb any remaining moisture and prevents the rice kernels from sticking together. Gently stir after cooking: The only reason to stir cooked rice is because resting the rice too long can make it clumpy or stick to the bottom. Use a rice paddle (not a fork) to fluff gently.
Tip 3: Steam to Perfection
How to know it’s ready to steam: When most of the water from the surface has absorbed or evaporated and you begin to see something like potholes forming in the top layer of the rice (see video!), it’s ready for a final steam. Cover the lid with a cloth: I use old kitchen linens or a cotton cloth. The goal is to contain the steam while absorbing any extra moisture that could otherwise lead to soggy rice. Lastly, relax: Remember, if you’ve given your rice enough time to cook, even if you steam a little too soon or a little too late, you’ll be fine. There’s plenty of give with the steaming with cloth + resting method.
What to Serve with Matar Pulao
Though Chicken Pulao and or Mutton Pulao can be stand-alone meals with a side of cucumber raita, mint raita, kachumber, or yogurt, Matar Pulao is more complete with a substantial side. Serving ideas (this list is long, which speaks to Matar Pulao’s versatility.)
Aloo ki Tikki for a quick vegetarian weeknight meal. Kababs such as Chapli Kabab, , Shami Kabab, or Seekh Kabab. Chicken Meatballs or Beef Kofta Curry A classic Chicken Curry or any meaty traditional curry such as Aloo Gosht, etc. Aloo Keema Stovetop Bone-in Chicken ‘Roast’
How to Double the Recipe
With all pulao recipes, to double:
Double all the ingredients, including whole spices and water. Use a larger pot (8-10.5 qt). Increase the sauté and simmer times by 2-3 minutes.
More Rice Recipes
Chicken Biryani Instant Pot Chicken Pulao Chana Pulao Chicken Pulao (Yakhni method) How to Cook Basmati Rice in a Rice Cooker Zarda (Sweet Rice)
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
