This matar pulao is a simple and wholesome rice dish made with frozen green peas and fluffy seasoned rice perfect for an easy weeknight meal!
If you’re looking for a simple weeknight rice dish, look no further than this matar pulao!
This peas pulao is a one-pot meal made with frozen green peas and seasoned rice. It is also a perfect meal to prepare ahead of time, and enjoy all week long!
Matar Pulao made simple with frozen peas
This peas pulao is the perfect one-pot meal if you’re looking for something quick, easy, and wholesome.
You’ll love this easy chicken pulao recipe
- Works with frozen green peas, for a quick recipe any night of the week!
- A true one-dish meal – it comes together in one pot in no time
- Mildly spiced and refreshing – with lots of spices and herbs
- Can be a main dish, or a side dish with your favorite kababs and grilled meats
- The ultimate wholesome comfort food – with green peas, potatoes and fluffy rice
Recipes you’ll love
If you’re looking for easy rice dishes, here are some of our favorites:
- Chana Pulao – Spiced Chickpea Rice Dish
- Ribbon Rice: Layered meat and rice dish
- Keema Masoor Pulao: One-Pot Pilaf with Lentils and Ground Beef
- Vegetable Pulao: Pakistani Vegetable Rice Recipe
Ingredients & Notes
- Rice – We typically use long-grain-aged Basmati rice for our rice recipes. We love using Royal Basmati Rice.
- Green peas – we use frozen green peas for this recipe. They can be added to the dish while still frozen, as they don’t take long to thaw.
- Potato – any type of potato will work for this recipe, cut them into 1-inch cubes so they cook quickly.
- Onion – we typically use either a white or yellow onion for this pulao. Slice or dice the onions before adding them so they cook quickly.
- Green Chilli – you can use any kind of chilli, and adjust the amount to your preference for spices.
- Ground Spices – coriander powder, cumin powder, Garam masala, salt – the ground spices are added to the pot a little later in the recipe and round out the flavors. Store-bought or homemade garam masala works for this recipe.
- Whole Spices – Bay Leaves, Cloves, Cinnamon, Cardamom, Peppercorns – these whole spices are added at the beginning of the recipe, and really make this matar or peas pulao flavorful.
- Yogurt – we usually use Dahi or full fat yogurt. It adds a little moisture and tang to the matar pulao.
- Oil – any neutral oil will work for this recipe. We typically use canola or vegetable oil when cooking.
How to make Matar Pulao?
Wash and soak the Basmati rice, and set it aside for at least 15 minutes.
In a pot on low-medium heat add the oil. Once the oil is warm, add the whole spices (cloves, black peppercorns, cinnamon, cardamom, bay leaves).
Once the spices are fragrant (2-3 minutes), add the cubed potato. Toss and cook till the potato cubes are golden brown on all sides.
Add the diced onion and cook till its soft and slightly translucent.
Add the chopped green chilli, cumin, coriander, garam masala and salt. Mix well.
Add yoghurt and mix until incorporated. Next, add in the green peas and mix well.
Add the washed and soaked rice mix well
Next, add the water. Add enough water so that it is ½-inch above the rice.
Let the water come to a boil, then reduce the heat to low and cover your pot. Cook for 15-20 minutes till the water is absorbed. Check to see if the potatoes and rice are fully cooked. If potatoes or rice are still undercooked and the water has evaporated, add a little more water, and continue to cook on low heat.
Then turn off the heat, fluff the rice with a fork and sprinkle your rice with cilantro and green chilli if using.
How to serve Matar Pulao?
This matar pulao is versatile, it can be a main dish or a side dish!
Main dishes to serve with Peas Pulao
If you’re serving this peas pulao as a side dish, here are some main dishes that go really well with it:
- Tandoori Chicken: Pakistani BBQ Chicken
- Keema Aloo: Ground Beef & Potato Curry
- Karahi Kabab: Seekh Kabab Curry
Condiments or side dishes to serve with Peas Pulao
If you’re looking for some ideas for condiments to go well with this matar pulao, here are some our favorites:
- Aam ki Launji – Keri / Raw Mango Chutney with Jaggery
- Gajar ka Achar: Quick Indian Carrot Pickle
- Corn Bhel: Easy Corn Chaat Salad
- Simple Kachumer Salad
- Mint Raita: Easy Yogurt Sauce
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Matar Pulao
Ingredients
- 1 cup Basmati rice
- ½-¾ cup frozen peas
- 1 potato, cut into 1 inch cube optional
- 1 onion, diced
- 2-3 green chilli, chopped adjust to your spice preference
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Garam masala
- ½ cup yoghurt
- ½ cup oil
- 1-2 bay Leaves
- 3 cloves
- 2 inch cinnamon stick
- 2 big black cardamom
- 10 black peppercorns
- 1 teaspoon Salt adjust to taste
Instructions
- Wash and soak the Basmati rice, and set it aside for at least 15 minutes.
- In a pot on low-medium heat add the oil. Once the oil is warm, add the whole spices (cloves, black peppercorns, cinnamon, cardamom, bay leaves).
- Once the spices are fragrant (2-3 minutes), add the cubed potato. Toss and cook till the potato cubes are golden brown on all sides.
- Add the diced onion and cook till its soft and slightly translucent. Add the chopped green chilli, cumin, coriander, garam masala and salt. Mix well.
- Add yoghurt and mix until incorporated.
- Next, add in the green peas and mix well.
- Add the washed and soaked rice mix well
- Next, add the water. Add enough water so that it is ½-inch above the rice.
- Let the water come to a boil, then reduce the heat to low and cover your pot. Cook for 15-20 minutes till the water is absorbed. Check to see if the potatoes and rice are fully cooked. If potatoes or rice are still undercooked and the water has evaporated, add a little more water, and continue to cook on low heat.
- Then turn off the heat, fluff the rice with a fork and sprinkle your rice with cilantro and green chilli if using.
- Serve matar pulao with raita, yogurt kachumber, pickles, or mango chutney.