Matat pulao! who doesn’t know about it, who doesn’t like it? The matar pulao is aromatic and has sweet tones because of peas or matar.  I would suggest you to use good quality fresh matar / peas for this recipe.


Servings : 4-5
Preparation time : 10 min
Cooking time : 15 min

Ingredients :

  • 2 cups basmati rice
  • ½ cup matar/peas, preferably fresh or frozen
  • ½ cup thinly sliced onion
  • 1 tsp oil
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 2 tbsp roughly chopped ceasew
  • 4 cups for pressure cooking and 5 to 5.5 cups for cooking in a pot
  • Salt according to taste

     Whole spices/whole garam masala:

  • 1 inch cinnamon (dal chini)
  • 4-5 black pepper corn
  • 2 green cardamom (hari elaichi or choti elaichi)
  • 2-3 cloves (laung)
  • A pinch of mace (jayitri or javitri)
  • 1-2 dry red chili
  • 2 small bay leaf (optional)

Method :

  • Wash the basmati rice till the water runs clear.
  • Soak the rice for 30 minutes. Drain and keep aside.
  • Heat oil and ghee in a pressure cooker or in a pot.
  • Crackle the cumin first. Add all the whole spices and ceasew.
  • Fry till the spices release their aroma and become fragrant.
  • Add the sliced onions. Stir and fry till the onions are golden or caramelized.
  • Do not burn the onions as this will lead to bitter taste in the pulao.
  • Add the matar/peas and saute for 2-3 minutes.
  • Add the drained rice and stir gently.
  • Saute for a minute. Add water and salt. Mix well.
  • Cover and pressure cook for 2 whistles on a high flame.
  • If cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked.
  • If cooking in a pot, then check the rice whilst they are cooking. if all the water has been absorbed and the rice grains have not cooked completely, then just add a few tbsps of water. Cover and cook the rice for a few minutes.
  • Fluff the rice and serve matar pulao hot with onion-tomato raita or green chutney.