Scrumptious Matar Pulao Recipe

Matar Pulao is a popular Indian dish that is known for its flavourful, aromatic, and nutty taste. Made with a combination of green peas and Basmati rice, this dish is a perfect one-pot meal for lunch or dinner. The dish is easy to prepare and is loved by people of all ages. Whether you are hosting a large gathering or preparing a simple meal for your family, the Matar Pulao recipe is a perfect choice


2 cups of biryani basmati rice, 1 cup of green peas (fresh or frozen), 1 large onion (chopped), 2 medium chopped tomatoes, 2 green chilies, 1-inch ginger, and 3 cloves of garlic. You would also need 2 tablespoons of ghee or clarified butter. 1 teaspoon of each cumin seed, coriander powder, red chilli powder, and garam masala powder is also required. Salt (to taste), water, and fresh coriander leave for garnish complete the list of ingredients to cook green peas pulao


  1. Rinse 2 cups of basmati rice in plenty of water until the water runs clear. Soak the rice for about 15 minutes
  2. In a large saucepan or a deep-frying pan, heat 2 tablespoons of ghee or sunflower oil over medium heat
  3. Add 1 teaspoon of cumin seeds and allow them to crackle for about 20 seconds
  4. Add 1 large chopped onion and sauté until it turns golden brown, about 5 minutes
  5. Add 2 chopped green chilies, 3 minced garlic cloves, and 1-inch grated ginger. Cook for another 2 minutes until the spices are fragrant
  6. Add 2 chopped tomatoes and cook until they are soft and mushy about 5 minutes
  7. Add 1 teaspoon of coriander powder, 1 teaspoon of red chilli powder, 1 teaspoon of garam masala powder, and salt to taste. Cook for another 2 minutes, stirring frequently
  8. Add 1 cup of green peas and stir well. Cook for about 3 minutes, until the peas are tender
  9. Drain the soaked basmati rice and add it to the pan. Stir well, making sure that the rice is evenly coated with the spice mixture
  10. Add 2 cups of water and bring to a boil
  11. Reduce the heat to low, cover the pan with a lid, and let the rice cook for about 15 minutes or until the water has been absorbed and the rice is cooked through
  12. Once the rice is cooked, turn off the heat and let it sit for about 5 minutes
  13. Fluff the rice with a fork and serve hot, garnished with fresh coriander leaves 


This dish is best served with raita or a side of vegetable curry. The combination of sweet and nutty Basmati rice with tender green peas, paneer, and aromatic spices makes mutter paneer pulao a delicious and satisfying meal

One of the best things about matar ke chawal is that it is versatile and can be customised to your liking. For example, you can add other spices and herbs, such as cardamom, cloves, bay leaves, or cinnamon, to enhance the flavour of the dish. If you prefer a spicier version, you can add more green chilies or red chilli powder. You can also add some cashews or almonds for a nutty flavour and texture.