Peas pulao, also known as matar pulao, is one of those evergreen dishes that never go out of style. It is simple, fast and comforting yet full of flavour and aroma. Whether you are planning a quick weekday meal or putting together a festive thali, this one pot rice dish with green peas and spices fits in effortlessly. It is light on the stomach, easy on time and a definite crowd pleaser.
This dish works wonderfully on its own with a bowl of raita or can be paired with rich curries like paneer butter masala, chicken korma or dal makhani. The green peas bring a pop of sweetness and colour to the plate while the basmati rice carries the warmth of whole spices. A touch of ghee or oil enhances the aroma and makes every bite feel special.
The secret to a good peas pulao lies in using good quality rice and not overcooking the peas. Each grain of rice should be fluffy and separate and the peas should stay tender yet hold their shape. It is also a great way to make use of frozen peas when fresh ones are not in season. Let us make this delicious and dependable dish in five easy steps.
Step 1: Rinse and soak the rice
Take one cup of basmati rice and rinse it under running water two to three times until the water runs clear. This helps remove extra starch and ensures the rice turns out fluffy. Soak the rice in water for twenty to thirty minutes and then drain it just before cooking. Soaking helps reduce the cooking time and gives you better texture.
Step 2: Prepare the base with spices and aromatics
In a heavy bottomed pan or pressure cooker, heat two tablespoons of ghee or oil. Add one bay leaf, one small cinnamon stick, two to three green cardamoms and three to four cloves. Let them sizzle for a few seconds until fragrant. Now add one finely sliced onion and sauté until golden brown. This forms the flavourful base of the pulao.
Step 3: Add the green peas
Add three fourth cup of fresh or frozen green peas to the pan. Sauté them for two minutes so they are coated in the spices and slightly softened. Do not overcook at this stage as they will continue cooking with the rice. You can also add a few slit green chillies here if you want a hint of heat.
Step 4: Add rice and water then cook
Add the soaked and drained rice to the pan and gently mix with the peas and spices. Now pour in two cups of water and add salt to taste. Bring it to a boil on high heat. Once it starts boiling, reduce the heat to low, cover the pan with a lid and let it cook for ten to twelve minutes or until the water is fully absorbed and the rice is cooked. If using a pressure cooker, close the lid and cook for one whistle on medium flame. Let the pressure release naturally.
Step 5: Fluff and serve the pulao
Once cooked, turn off the heat and let the pulao rest covered for five minutes. Then gently fluff it with a fork to separate the grains. Serve hot with a bowl of cucumber raita, plain yogurt, pickle or a curry of your choice. Garnish with fresh coriander or fried onions if desired. It also works well as a tiffin box meal for both kids and adults.
Peas pulao is a beautiful reminder of how simple ingredients can come together to create something wholesome and delicious. With just a few steps and minimal effort, you get a fragrant rice dish that fits into any occasion. Whether you enjoy it plain or with accompaniments, this classic recipe never fails to satisfy.
