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Saturday, May 28, 2022

Nothing better than Delish Peas Pulav

Matar Pulao Recipe by The Hoggerz,

We are rice eaters in our house and one of my pièce de résistance in vegetarian meals is Matar Pulav. We Indians have separate fandom for peas and paneer in our dishes - it’s a great source of protein. The aroma that fills your kitchen while cooking rice and peas, eliminates the need to watch and stir it the entire time. Instant pot recipes are a lifesaver as they are the fastest and can be modified as per the plan. 

This recipe is light, dairy-free veg pulav cooked in a tomato and onion base, with lots of spices and flavorful elements. Every time I make this, I always get asked for its recipe. So many people tell me they can’t make rice, sharing my simple trick to make perfect shiny and fluffy rice every single time. Your curry should have a lot of flavors and should be slightly salty before you add the rice, else pulao will taste a bit mediocre. You can use canned or frozen peas, I have used fresh green peas. We served this with Gujarati kadhi, and the portions were extremely generous.

Matar Pulav

Preparation: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serves: 2-3 persons


3 bay leaves

1-inch cinnamon stick

2 black cardamom

1-star anise

1 teaspoon cumin seeds

1 tablespoon black cumin seeds

8 black peppercorns

1 tablespoon fennel seeds

½ cup peas

1 cup rice, soaked

¼ cup cooking oil

3 tomatoes, roughly chopped

2 onions, roughly chopped

4 green chilies, whole

1 teaspoon ginger paste

1 teaspoon garlic paste

1 and a half teaspoon all-spice powder, essential

Salt as per the taste


  • In a blender, add roughly chopped onions, 1 tablespoon fennel seeds, 1 tablespoon black cumin seeds, 8 black peppercorns, and ¼ cup water, and blend into a smooth paste.
  • In a pot, over medium heat add ¼ cup cooking oil, 3 bay leaves, 2 black cardamoms, 1-star anise, 1-inch cinnamon stick, and 1 teaspoon of cumin seeds. Stir it and saute for a few seconds.
  • Add onion mixture, and ginger-garlic paste; and allow it to cook further for about 8-10 minutes on low-medium heat until the raw smell becomes milder and the oil separates. Add roughly chopped tomatoes, green peas, and 4 green chilies. Combine well, cover, and cook for 10 minutes or until the peas are firm and completely done.
  • Afterward, add all-spice powder and give it a quick mix. Drain the water of basmati rice and add soaked rice.
  • Add 1 and a half cups of water, taste, and adjust the salt. Cook covered on low heat until the rice is completely fluffy and water evaporates. Once done, remove the pot from heat and allow it to rest covered for at least 10 minutes. Rice will turn soft due to the steaming process. 
  • Aromatic rice is ready to serve. Gently flip the rice and enjoy with mint yogurt sauce, salad, or Gujarati kadhi.

This Matar Pulao Recipe is also available on my Youtube Channel

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