1. Rice

Peas Pulao| Matar Pulao


Main Ingredients

  • 1 cup basmati rice (heaped), 200 grams
  • 3/4 cup green peas (matar) – preferably fresh or frozen
  • ½ cup thinly sliced onions
  • 3 tablespoons oil or ghee (clarified butter)
  • 1.75 cups water for stove-top pressure cooking
  • salt as required

Whole Spices

  • 1 teaspoon cumin seeds
  • 1 inch cinnamon
  • 1 black cardamom – optional
  • 1 or 2 green cardamom
  • 2 to 3 cloves
  • 1 or 2 mace strands – thin strands, optional
  • 1 medium-sized tej patta (Indian bay leaf)


Preparation and Sautéing Onions

1. First, prepare the basmati rice: Rinse 1 heaping cup of basmati rice under cool water until the water runs clear. Then soak the rice for 20 to 30 minutes, drain, and set aside. This process is essential for making sure each grain will properly cook to create the fluffiest, most tender rice dish.

soaked basmati rice

2. Next, heat 3 tablespoons of oil or ghee in a 2-litre pressure cooker. Add the following spices:

  • 1-inch stick of cinnamon
  • 1 medium-sized tej patta
  • 1 teaspoon of cumin seeds
  • 2 to 3 full cloves
  • 1 black cardamom pod (optional)
  • 1 to 2 thin strands of mace (optional)
  • 1 or 2 green cardamom pods

On a low to medium-low heat fry the spices for some seconds, until they release their aroma and become fragrant. Be careful not to burn the spices while frying.

whole spices for peas pulao

3. Then to the pressure cooker add a ½ cup of thinly sliced red onions.

TIP: Yellow and white onions also work well in this pulao.

sliced onions in the pressure cooker

4. Mix and sauté until the onions are lightly caramelized or perfectly caramelized. But again, be sure to not burn the onions as this will create a bitter taste in the matar pulao.

sauteing onions for matar pulao

5. Now add 3/4 cup of fresh or frozen green peas.

adding green peas

6. Mix well and sauté the peas and onions for another minute.

sauteing matar for matar pulao

7. Add the drained basmati rice, and stir gently. You don’t want to break the rice grains.

adding rice

8. Sauté and stir for a minute so that each grain of rice is coated in the oil (or butter or ghee).

sautéing peas pulao mixture

9. Then add 1¾ cups of water to the cooker.

adding water

10. Season generously with salt. Mix well and check the taste to make sure that the water is slightly salty.

adding salt

Pressure Cooking Peas Pulao

11. Cover and pressure cook for 2 whistles on medium to high heat, or for 6 to 7 minutes. If you like your rice more on the al dente side then only pressure cook for 1 whistle.

cooked peas pulao

12. Allow the pressure cooker to settle on its own for several minutes before you do a manual pressure release. Then open the lid. Use a fork to gently fluff the rice before serving warm. Garnish with some coriander (cilantro) sprigs or mint leaves.

overhead shot of green peas pulao in a white shallow bowl with cucumber slices placed at the right side on a white marble table with a raita in white bowl at the top

Leave a Reply

Your email address will not be published. Required fields are marked *