Peas Pulao recipe with step by step photos and video instructions is also known as Matar Pulao. If you are bored with eating plain rice, try this great alternative. One of the easiest pulao recipes that we can just make in a jiffy. The Green peas pulao recipe is loved by adults and kids alike. You can serve this with punjabi dal, mix dal tadka, dal tadka or any other gravy or curry.
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Table of Contents
What is matar pulao?
Matar pulao or the Green peas pulao is a type of rice preparation made with green peas. Garam masala and onion is fried in oil or ghee and cooked with peas before adding the rice.
Can you use frozen peas?
Yes, of course, you can use frozen peas for making this dish.
How to make peas pulao in a pressure cooker?
You can cook this matar pulao recipe in the pressure cooker or rice cooker. Instead of adding the cooked rice, you can cook the rice in the pressure cooker. After frying the onions and spices, add matar, rice, and water. For 1 cup of water, add 2 cups of water and pressure cook for 2 whistles. Allow the steam to cool and fluff the rice with a fork before serving.
How to make muttarpulao in a microwave?
You can also make matar pulao in the microwave. Heat oil or ghee in a microwave safe bowl for 1 minute.Next, add the whole spices and micro for 30 seconds. Finally, add the soaked rice, water, fried onions, peas and salt and micro for 10 minutes.If the pulao is not done, micro for another 2-3 minutes.
What can be served with matar pulao?
You can serve a lot of dishes with the matar pulao. Ranging from chicken dishes like chicken korma tomutton dishesmutton korma, this can also be served with paneer fry.
Pro Tips / Important things to remember while making the peas pulao recipe
You can use frozen peas instead of fresh peas to make this pulao recipe. If you are using the fresh peas, then cook them before adding the rice.
The peas pulao tastes best with basmati rice.
If you have leftover rice, you can utilize it by making this matar pulao.
You can also use garam masala powder to the rice for enhanced flavor and taste.
Step By Step Pictorial Process for making the Peas Pulao recipe
1. Heat oil or ghee in a pan and add the whole garam masala and the sliced onions.
2. Fry till the onions turn golden brown in color. Add the salt, turmeric powder and green peas.
3. Add just enough water to cook the peas. Cook covered until done. (If you are using the frozen peas, you can omit this step)
4. Cook until the green peas are thoroughly cooked.
5. Next, add the cooked rice to the matar masala. (You can also cook the rice in this masala. Add the soaked rice to the masala. For 1 cup of rice, add 2 cups of rice and cook until the rice is done)
6. Mix the rice well with the masala to evenly coat. Serve hot.
Serving Suggestions:
Serve the peas pulao hot.
You can serve it with any kind of dal or curry.
More rice recipes:
Egg Dum Biryani
Moong Dal Khichdi
Veg Fried Rice
Bagara Rice
Jeera rice
How to make green peas pulao recipe or the matar pulao recipe
Green Peas Pulao Recipe, Matar Pulao Recipe
Fareeha
A delicious matar pulao recipe made with green peas that is quick, simple and easy to make.
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Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Course Main Course
Cuisine Indian
Servings 4people
Calories 400kcal
Ingredients
2cupsricecooked (check notes if you want to cook the rice together)
Heat oil and add garam masala and onions. Fry until the onion turns golden brown in color.
Add peas, turmeric powder and salt. Give it a quick stir. Next, add sufficient water and cook until the peas are done.
Add the cooked rice.
Mix well to evenly coat the rice with the masala. Your matar pulao is ready to serve.
Video
Notes
If you want to cook rice along with the masala then add rice along with peas and for every 1 cup of rice, add 2 cups of water. Cook on high heat till water evaporates and lower the heat to cook further 10minutes.
You can add garam masala powder for enhanced taste and flavor.
Frozen peas can be used instead of fresh peas.
Keyword matar pulao, rice recipe
Signing off until next time,
Fareeha.
This recipe was originally published in March 2015. It has been retested and updated with reader feedback. New Image, Step by Step Photos and Video has been added in December 2018.
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In general, the standard ratio for white long-grain rice is 1:2, which means 1 cup of rice to 2 cups of water. For basmati rice, which is commonly used in pulao, the ratio is generally 1:1.5 or 1:2. This means 1 cup of basmati rice to 1.5 cups or 2 cups of water.
Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic whole spices, herbs & sometimes stock. There are many kinds of pulao made in India like vegetable pulao, Matar pulao, Tawa pulao, Coconut milk pulav, Zarda pulao, Kashmiri pulao, Yakhni Pulao & Chicken pulao.
The sweet peas in the green peas pulav add a rustic taste to the scrumptious dish. Potatoes and carrots are additional veggies that one can incorporate into the dish. Matar pulao is a traditional dish that is very common in Punjab, and it goes well with items like raita and dals.
One, the rice will be fine if you do that overnight while you sleep. The rice will still be hard and exactly as you left it. I wouldn't leave it in water for more than about 12 hours because after that it gets a little weird. The texture gets not so good as well as the flavor.
Basmati rice is usually used to make pulao. The basmati rice should be fragrant and long-grained to get good results. Aged basmati rice will give you the best results. You can also use other types of long-grained rice and short-grained Indian rice varieties like seeraga samba, sona masuri or ambe mohar.
Pulao is popular in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.
Rice: Pulao is made with long-grain rice, while Biryani is made with basmati rice. Cooking Method: Pulao is cooked by boiling rice in a seasoned broth. Biryani is cooked by layering cooked rice with meat or vegetables and a flavorful sauce. Spices: Pulao is typically made with fewer spices compared to Biryani.
Talking about its name, the word Pulao is derived from the Iranian or Arabic word 'Pilaf' or 'Pallaao'. It was first mentioned in the books of the Iranian scholar Avicenna. This is the reason why the credit for this dish is given to Iran. However, it also has its roots in Sanskrit literature.
Veggies, meat and spices are sauteed, the soaked rice is added and then the ingredients are cooked by adding more water as per requirement. Unlike pilaf, pulao doesn't require any flavoured broth or stock.
Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method. TRADITIONAL METHOD: Clean and rinse beans; cover with three times as much water as beans.
An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do. Be sure to rinse them and cook them in fresh water when they've done soaking.
Rinse the peas in a colander under cold running water to remove any dirt or debris. Bring a pot of water to a boil over high heat. Once the water is boiling, add a pinch of salt. Add the peas to the boiling water and cook for 2-4 minutes, or until they turn bright green and are tender.
For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.
The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice. Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
Step 1: Mix ½ cup of dry, uncooked, rinsed rice and mix in a container with 2-3 cups of water. Step 2: Stir well and let this mixture sit for at least 30 minutes. Step 3: Strain the rice and keep the water.
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