matar pulao recipe | green pea pulao | matar pulao in pressure cooker |

by Tarla Dalal

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मटर का पुलाव रेसिपी | प्रेशर कुकर में मटर पुलाव रेसिपी | हरे मटर पुलाव पकाने की विधि - हिन्दी में पढ़ें (Matar Pulao, Green Pea Pulao in Hindi)

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Quick and easy but enchanting, the matar pulao is a timeless classic of North Indian cuisine.

The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish of matar pulao a really mouth-watering one, so good that you can just have it plain without any accompaniments.

This green pea pulao is super quick and easy to make as we have made it in a pressure cooker and hence called matar pulao in pressure cooker. This is a one-pot meal dish, it is a go to matar pulao recipe for long lazy and tiring days! Have green pea pulao along with dal, kadhi or any raita, trust me its tummy filling. Also, you can add fried potato or paneer pieces to make it even tastier!!

You can also carry green pea pulao along to work or use it as a tiffin treart for your kids! Make green pea pulao satiating for your kids by grating cheese over it!

Notes on matar pulao recipe. 1. Choose a good quality, aged rice to get perfectly cooked rice. 2. Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice. 3. Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. 4. Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the litre of the pressure cooker.

However, matar pulao's suave taste makes it a good accompaniment for any subzi or raita. Don’t miss out on making this matar pulao when green peas are in season!

You can also try other wonderful green pea based creations like Fresh Green Pea Soup and Vatana ni Kachori.

Learn to make matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with detailed step by step recipe photos below.

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Matar Pulao, Green Pea Pulao recipe - How to make Matar Pulao, Green Pea Pulao

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Soaking time: 30 minutes Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 601 hours 4Makes 4 servings
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Ingredients

For Matar Pulaos
3/4 cup fresh green peas
1 cup long grained rice (basmati)
3 tbsp ghee
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
2 cardamoms (elaichi)
1 star anise (chakri phool)
1 cup thinly sliced onions
salt to taste

Method

For matar pulao

To make matar pulao in pressure cooker, soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside.
Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes.
Add the rice an sauté on a medium flame for 2 minutes.
Add the green peas and sauté on a medium flame for 1 minute.
Add salt and 1½ cups of hot water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve the matar pulao hot.

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How to make Matar Pulao

To prepare matar pulao recipe | green pea pulao | matar pulao in pressure cooker | pick and clean long-grained rice. Choose a good quality, aged rice to get perfectly cooked rice.
Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice.
Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
After half an hour, drain and keep aside.

To temper pressure cooker matar pulao, heat the ghee in a pressure cooker. Alternatively, you can make use of a stovetop pan if pressure cooker is not available. Also, you can use butter or oil in place of ghee in the pulao.
Add the cloves.
Add cinnamon.
Add cardamom.
Add star anise. You can lightly crush the whole spices before adding to release the essential oil and extract maximum flavor and aroma from them.

Add onions.
Mix well and sauté on a medium flame for 8 minutes or until the whole spices are aromatic and onions are golden brown in color.
Add the rice. You can add some garam masala powder to give matar pulao a slightly different taste.
Mix gently and sauté on a medium flame for 2 minutes.
Add the green peas. You can add potato cubes with peas to make it aloo peas pulao or fried paneer cubes to make a Matar Paneer Pulao. You can either use fresh or frozen peas.

Mix gently and sauté on a medium flame for 1-minute or till the peas becomes little soft.
Add salt and 1½ cups of hot water. The amount of water required to cook the rice may vary according to brand, rice type, and age of rice. You can get detailed information to cook the rice on the backside of its package. The amount of water while making rice in the cooker is very important, we have used a 1:1.5 ratio to make perfectly non-sticky and fluffy rice.
Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the liter of the pressure cooker.
Stir gently or fluff the rice gently with a fork and our green pea pulav in the pressure cooker is ready. You can garnish with fried onions if you like.
Serve matar pulao | green pea pulao | matar pulao in pressure cooker | hot. You can serve green peas pulao with curd, raita or kadhi

Our collection of pulao recipes has more than 200 vegetarian pulao recipes. Spicy Vegetable Pulao, Kashmiri Pulao, Corn and Vegetable Pulao are a few of my go-to pulav recipes. You can enjoy them as it is or relish with a bowl of hot kadhi, pickle, papad, and cold raita to make a complete meal.

Tips for matar pulao

Choose a good quality, aged rice to get perfectly cooked rice.
Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice.
Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the litre of the pressure cooker.