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


  • 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


  • 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.


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


Serving: 1person | Calories: 194kcal | Carbohydrates: 24.2g | Protein: 5.7g | Fat: 7.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 1.8mg | Sodium: 252mg | Potassium: 172.4mg | Fiber: 1g | Sugar: 2.1g | Vitamin A: 80.3IU | Vitamin C: 3.3mg | Calcium: 12.3mg | Iron: 0.7mg