If comfort and elegance are to be found in the same dish, it would be Matar Pulao. It is the kind of dish that feels layered and flamboyant without needing a reason to be so; mildly spiced, subtly aromatic, and infused with the natural sweetness of green peas.
It is fairly easy and, therefore, very adaptable. The perfect preparatory meal for those just starting out or with limited time in hand. No elaborate ingredients, no grievance to the extravagant cooking methods-just fluffy, perfectly succulent peas with rice ready in 30 minutes or less.
And if you want your pulao to turn out as nice as the ones served at your favourite restaurant, start with the right rice you could use – Long separating grains encapsulate each flavour beautifully to give delicately fragrant, light, and definitely more delicious bites.
Let’s start cooking!
Why You’ll Love This Recipe
- Beginner friendly: No smoky skills: Just follow, and you will have a perfect pulao.
- Quick-cooked: It takes less than 30 minutes to make this delectable meal.
- Any day: Serve it with just about anything, that would include dal, raita, or even curry, or have it plain with a spoonful of ghee.
- One-pot wonder: No mess, fewer dishes, maximum flavour.
What You’ll Need (Serves 2-3)
Main Ingredients
- 1 cup Long-Grain Rice (preferably Barkat Mahek Rice) – soaked for 15-20 minutes
- ¾ cup green peas (matar) (fresh or frozen)
- 1½ cups water
- 1 medium onion, thinly sliced
- 2 tablespoons ghee or oil
Whole Spices for That Signature Aroma
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- ½ teaspoon cumin seeds (jeera)
Other Seasonings
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon garam masala
- ½ teaspoon ginger-garlic paste (optional but adds great depth of flavour)
Step-by-Step Method
Step 1: Prep the Rice
- Rinse the long-grain rice under running water until the water runs clear. This removes excess starch and keeps the rice light and fluffy instead of sticky.
- Soak it for 15-20 minutes, then drain.
Step 2: Sauté the Spices & Onions
- Heat ghee or oil in a pan or pressure cooker.
- Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Let them sizzle for a few seconds until aromatic.
- Add the sliced onions and sauté until golden brown. The deeper the colour, the richer the flavour.
Step 3: Add the Peas & Rice
- Stir in ginger-garlic paste (if using) and sauté for a few seconds.
- Add the green peas and cook for a minute.
- Drain the soaked rice and add it to the pan. Gently mix so the rice gets coated with the ghee and spices.
Step 4: Cook to Perfection
- Pour in 1½ cups of water and season with salt and garam masala.
- Cover and cook:
- In a pot: Simmer on low heat for 10-12 minutes until the water is absorbed.
- In a pressure cooker: Cook for 1 whistle on medium heat and let the steam release naturally.
- Let it rest for 5 minutes, then fluff gently with a fork.
Step 5: Serve & Enjoy
Scoop the steaming Matar Pulao onto a plate, drizzle some ghee on top, and enjoy it with raita, dal, or a side of crispy papad.
Pro Tips for the Best Matar Pulao
- Don’t skip soaking the rice – It helps the grains cook evenly and remain separate.
- The right water ratio is key – Too much water makes it mushy; too little makes it undercooked. Stick to a 1:1.5 rice-to-water ratio for perfect texture.
- Let it rest before fluffing – This allows the moisture to redistribute, giving you light, fluffy pulao.
- Use whole spices – They add an incredible aroma and depth to the dish.
Why Using the Right Rice Matters
Ever wondered why restaurant-style pulao has each grain of rice standing tall and separate? It all comes down to the quality of rice.
For a truly light, fragrant, and non-sticky Matar Pulao, choose Barkat Rice. The grains are naturally long and aromatic, ensuring your pulao turns out perfectly fluffy and flavorful every time.
Final Thoughts
Matar Pulao is the kind of dish that makes life easier. It’s quick, delicious, and so versatile that you can enjoy it with almost anything—or just as it is. Whether you’re cooking for yourself, your family, or surprise guests, this recipe is one of those effortless meals that never fails.
And when you start with the right rice, like Barkat Rice, you’re already setting yourself up for a restaurant-style pulao at home.
Give it a try, and let the simplicity of this dish win you over.