Easy Peas Pulao Recipe - Make Matar Pulao Step by Step .

Peas pulao or matar pulao is my go-to rice recipe when I make a time-consuming side dish, especially for guests. In general, I love pulao recipes on a busy day because unlike the South Indian food that I usually cook, pulao makes for great one pot meals if you add enough vegetables to it, or it makes for a very quick main when you are toiling over a more complicated and richer side dish like, say, malai kofta.

When she visited me over Christmas last year, my sister got me a bag of fresh green peas. I am very used to the frozen ones and had even begun to accept them as very good but these plump fresh ones were in a different league. Mildly sweet, firm, and a lovely green, it was a pleasure to bite into them in this peas pulao where they are really the star. I kept all other spices to a minimum so the peas flavour can shine through.

There are a few different ways to make peas pulao. The usual method I follow is to cook the rice separately in my rice cooker, toast the spices and cook the pas in a pan and mix the rice in towards the end. This is the method I generally use to cook pulao but I have also given instructions below to make peas pulao in your pressure cooker and rice cooker too. That way it truly becomes an easy, one pot rice recipe.

Most popular Pulao Recipes on Edible Garden:
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Easy veg pulao

PEAS PULAO (MATAR PULAO) RECIPE

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

INGREDIENTS:
4 cups of cooked rice
1 cup of green peas, fresh or frozen
2 tbsp of ghee
1 tsp of cumin seeds
2" piece of cinnamon
A few cloves
2-3 green cardamom seeds
1-2 star anise
1 bay leaf

INSTRUCTIONS:

Cook the rice and set aside. Check this post to see how to cook basmati rice for pulao.

Heat the ghee in a pan and add all the spices. On low heat, let the spices heat up until nice and fragrant (around 1-2 mins).

Add the peas and mixed well. Add 1/4 cup water and cook covered until the peas are soft.

Note that if you are using fresh peas, it will take a bit longer to cook than frozen ones so add 1/2 cup water and cook covered until the peas are soft and all the water is absorbed.

Now add rice and salt. Mix well until all the ingredients are well combined. Keep covered until ready to serve.

Pressure cooker method to make Peas Pulao

- Soak 2 cups uncooked basmati rice in water for 30 minutes
- In a pressure pan, add the ghee and spices. Let them roast until fragrant
- Now add the peas and soaked rice along with required amount of salt
- Top up with about 4.5 cups water and close the pressure cooker lid
- Cook for 20 minutes or until the cooker whistles twice
- Turn off heat and wait for the pressure to leave the cooker
- Gently mix the rice when still warm and set aside until ready to serve

Rice cooker method to make Peas Pulao

If your rice cooker can be turned on and kept open, you can follow the same instructions as the pressure cooker method except that you would use your rice cooker pan.

Due to my personal preference, I do the pre-cooking on the stove and then transfer to the rice cooker for final cooking of the dish. Here are the steps:

- Soak 2 cups uncooked basmati rice in water for 30 minutes
- In a pan, add the ghee and roast all the spices
- Transfer this ghee and spice mixture to the rice cooker vessel and add the peas, uncooked rice, and salt
- Add 4.5 cups water (or the usual amount you use in your rice cooker to cook rice)
- Cook until done, this is usually automatic in a rice cooker

You can also use the first method I've described and cook the rice along with the peas in the covered pan. This will take a lot longer though so keep an eye on the rice by stirring occasionally.

No matter what method you choose, peas pulao is one of the easiest pulao recipes. Enjoy!