Mouth-watering Matar Pulao

Matar pulao or matar pilau is simple as well as an easy to prepare pulao recipe. This peas pulao is aromatic and has a little bit of sweet taste because of matar or peas. For a good aromatic and delicious pulao, I would suggest you to use good quality fresh peas for this recipe with Basmati Rice. I prefer to use fresh peas to make this pulao. This matar pulao is often made in Punjabi homes. Measurements are given in the recipe details and step by step pictures are also given below for your ease.

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If you are looking for something quick yet delicious to make then matar pulao or Peas Pulao is a quick, filling, one pot meal that is nutritious as well as takes care of your carb cravings. It is prepared by cooking rice with spices and peas, and can also be served to kids, who love it for its mild flavor and taste.

Winter is on in Pakistan. Fresh and healthy Peas (Matar) are abundantly available in the market. Whether pressure cooked or prepared in a skillet it is just as tasty, and the texture of the rice and mild fragrance of the condiments makes it a special dish that can also be prepared in ceremonies or festivals also. Matar Pulao can be served with coriander chutney or raita as well.

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Pakistanis are big fan of rice recipes, irrespective of which part of the country or world they belong to. If you are from Pakistan, chances are that you cannot do without eating rice at least once a week.

The pulao recipe is mainly made with of meat (beef, chicken, mutton, lamb etc) and rice such as beef pulao, mutton pulao although there are many vegetarian variants too. Many recipes like the Kabuli pulao recipe is added with another ingredient as a garnish such as dried fruits and nuts.

The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special as mentioned already. I already have a recipe for making perfect plain white Basmati rice on kookingmania.com so you can learn to make them if you don’t know how because this dish is not to miss. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate. In the spring and summer time, I’ll serve this pea pulao as part of a simple meal.

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Whether pressure cooked or prepared in a skillet it is just as tasty, and the texture of the rice and mild fragrance of the condiments makes it a special dish that can also be prepared in ceremonies or festivals also. Matar Pulao can be served with coriander chutney or raita as well. Really though, you can serve this pea pulao in any meal where you’d serve plain basmati rice.

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Matar Pulao

Matar Pulao can be served with coriander chutney or raita as well.
Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 25 minutes
Soaking Rice 30 minutes
Total Time 1 hour 5 minutes
Servings 4 persons
Calories 194kcal
Author Fareeha Raheel

Ingredients

  • 2 cup Basmati Rice Wash and Soaked
  • cup Peas
  • ¾ cup Oil
  • 1 Onion medium, sliced
  • 2 Tomato chopped
  • 2 tbsp Ginger-garlic Paste
  • 1 Star anise
  • 4-5 Green Chilies chopped
  • 1 tbsp Cumin
  • 1 tbsp Lemon optional
  • Salt to taste
  • 1 tsp Red Chili powder
  • ¼ tsp Turmeric
  • 2 cup Water
Nutrition Facts
Matar Pulao
Amount Per Serving (1 person)
Calories 194 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 1.5g9%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.9g
Cholesterol 1.8mg1%
Sodium 252mg11%
Potassium 172.4mg5%
Carbohydrates 24.2g8%
Fiber 1g4%
Sugar 2.1g2%
Protein 5.7g11%
Vitamin A 80.3IU2%
Vitamin C 3.3mg4%
Calcium 12.3mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Take a skillet. Add oil. When hot then add onion. When they are turning light brown then add ginger-garlic paste. When reddish-brown then add whole spices and cumin in it. Add tomato and then salt and turmeric and then cook.
  • When it will start releasing ghee then add peas and cover the lid.
  • Uncover the lid and add water in it. When the water is hot then add rice in it and cook on low flame for 15 to 20 minutes.
  • Your dish is ready. Serve with coriander chutney or dahi ka raita.

Notes

  • Basmati Rice are preferable but you can use any type of rice you want.

Matar Pulao step-by-step

Take a skillet. Add oil. When hot then add onion.

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When they are turning light brown then add ginger-garlic paste.

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Fry a little and then add cumin

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Add quarter cup water to save fried onion from burning

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Add whole spices, dry coriander powder and star anise.

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Then add tomato.

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Add chili powder and salt and then cook

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When it will start releasing ghee then add peas and cover the lid.

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Mix well and cook and then cover the lid and cook for 3-4 minutes. Add green chili at the end.

Uncover the lid and add 2 cups of water in it.

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When the water is hot then add rice in it and cook on low flame for 15 to 20 minutes.

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Your Matar-Pulao is ready. Serve hot

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Mouth-watering Matar Pulao

Matar pulao or matar pilaf is simple as well as an easy to prpare pulao recipe. This peas pulao is aromatic and has a little bit of sweet taste because of matar or peas.

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