Matar Pulao Recipe: How to Make Pea Pilaf or Pea Rice
If you’re looking for a simple and delicious rice dish to add to your repertoire, try making Matar Pulao. This Indian-style Pea rice is infused with the flavors of green peas, cumin, and whole garam masala spices. It’s a great side dish for any Indian meal, or as a satisfying vegetarian main dish on its own. In this recipe blog, I’ll show you how to make a simple and easy Matar Pulao recipe that is sure to become a staple in your household. Whether you’re a beginner cook or a seasoned pro, this recipe is a great way to add some variety to your rice dishes. So, let’s get started and learn how to make this flavorful and nutritious Matar Pulao!
what is Matar pulao or Matar Wala Chawal?
Matar Pulao, also known as Matar Wala Chawal, is a popular Indian rice dish made with basmati rice and green peas. The rice is cooked with a variety of spices and sometimes includes vegetables such as onion, tomato, and green chilies. It is a flavorful and aromatic dish that can be served as a main course or side dish with various accompaniments such as raita, chutney, or salad. Matar Pulao is a staple dish in many Indian households and is enjoyed by people of all ages.
Matar Pulao Ingredients
- Basmati rice: Basmati rice is a long-grain, aromatic rice that is commonly used in Indian cuisine. It has a distinct nutty flavor and fluffy texture that pairs well with the other ingredients in this recipe. Rinse and soak the rice before cooking to remove any excess starch and to ensure that the grains cook evenly.
- Green peas: green peas are a staple vegetable in Indian cuisine and add a sweet, fresh flavor to the pulao. You can use fresh or frozen peas in this recipe.
- Green chilies: green chilies add a bit of heat to the dish. If you prefer a milder pulao, you can reduce the number of chilies or omit them altogether.
- Onion: Sliced onion is fried until golden brown to add sweetness and flavor to the pulao.
- Tomato: Chopped tomato is added to the pulao to provide a bit of acidity and to help soften the rice.
- Vegetable oil: Vegetable oil is used for frying the rice and other ingredients. You can use any neutral-flavored oil such as canola, sunflower, or soybean oil.
- Cumin seeds: Cumin seeds are a staple spice in Indian cooking and add a warm, earthy flavor to the pulao. They are fried in oil to release their aroma and flavor.
- Whole garam masala: garam masala is a blend of whole spices commonly used in Indian cuisine. This recipe uses a blend of cloves, cinnamon, and cardamom pods and other spices. The spices are fried in oil along with the cumin seeds to infuse the pulao with their warm, fragrant flavor.
- Water: Water is used to cook the rice and peas. Adjust the amount of water based on the type of rice you are using and your personal preference for how moist you like your rice.
- Salt: Salt is added to taste to enhance the flavors of the other ingredients.
Overall, these ingredients work together to create a delicious and aromatic Matar Pulao that is perfect for serving as a side dish or main course.
How to make Matar Pulao (step-by-step guide)
To start, you will need to rinse the rice in cold water until the water runs clear. This is an important step as it helps to remove excess starch from the rice, which can cause it to become sticky when cooked. Once the rice is rinsed, soak it in cold water for 20-30 minutes. Soaking the rice helps to ensure that it cooks evenly and prevents it from breaking or becoming mushy.
Next, heat the oil in a large pot or Dutch oven over medium heat. Add the cumin seeds and whole garam masala and fry until fragrant, about 1 minute. Garam masala is a blend of many spices commonly used in Indian cuisine, and it adds a warm, aromatic flavor to the dish.
Add the sliced onion and green chilies and fry until the onion is golden brown, about 5-7 minutes. The onions should be cooked until they are caramelized, which will add sweetness and depth of flavor to the dish. The green chilies will add a slight spiciness to the dish, but you can adjust the amount depending on your personal preference.
Add the chopped tomato and fry for another 2-3 minutes until the tomato has softened. The tomatoes will add a tangy sweetness to the dish and help to balance the heat from the chilies. Add the green peas to the pot and stir to combine. Peas are a common ingredient in Indian rice dishes and add a sweet, fresh flavor and vibrant color to the dish.
Add 4 cups of water and salt to taste. Bring the water to a boil, drain the rice and add it to the pot. Reduce the heat to low and cover the pot with a tight-fitting lid. Cooking the rice on low heat with a lid on will help to ensure that the rice cooks evenly and doesn’t become overcooked or dry.
Cook the rice for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Once the rice is cooked, remove the pot from the heat and let it sit covered for 5-10 minutes to allow the steam to finish cooking the rice.
Finally, fluff the rice with a fork and serve hot. Pea pulao is a delicious and flavorful dish that can be served on its own or as a side dish with a variety of Indian curries or vegetable dishes and as well as with Shami kebab, Raita and Salad.
Tips and Variations for Perfect Matar Pulao
here are some additional tips and variations to make your Matar Pulao even more delicious:
- To add a subtle sweetness to your pea rice, you can add a handful of golden raisins.
- For an extra protein boost, add some cooked chickpeas or cubed paneer to the pulao with green peas.
- If you like a bit of crunch in your rice, try adding some toasted cashews or almonds to the pulao just before serving.
- To make the Pea pulao even more fragrant, add a pinch of saffron threads to the pot when you add the water.
- If you prefer a spicier Matar pulao, add some red chili powder or chili flakes to the pot along with the green chilies.
- You can also make this recipe with brown rice, but you’ll need to adjust the water and cooking time accordingly.
- To make the Matar pulao more colorful and nutritious, add some chopped spinach or kale to the pot along with the green peas.
- If you’re short on time, you can use frozen green peas instead of fresh. Just thaw them before adding them to the pot.
- To make the pulao more aromatic, add some fresh mint or cilantro leaves to the Matar pulao.
- Finally, if you want to make the pulao even more flavorful, try frying the rice and spices in ghee (clarified butter) instead of vegetable oil. The rich, nutty flavor of the ghee will infuse the rice with a delicious aroma and taste.
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Matar Pulao Recipe
Ingredients
- 2 cups basmati rice
- 1 cup green peas
- 2-3 green chilies
- 1 onion sliced
- 1 tomato chopped
- 1/4 cup vegetable oil
- 1 tbsp whole garam masala (cloves, cinnamon, black cardamom, black pepper)
- 1 tbsp cumin seeds
- 4 cups water
- salt to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the cumin seeds and whole garam masala and fry until fragrant, about 1 minute.
- Add the sliced onion and green chilies and fry until the onion is golden brown, about 5-7 minutes.
- Add the chopped tomato and fry for another 2-3 minutes until the tomato has softened. Add the green peas.
- Add 4 cups of water and salt to taste. Bring the water to a boil, drain the rice and add to the water then reduce the heat to low and cover the pot with a tight-fitting lid.
- Cook the rice for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
- Remove the pot from the heat and let it sit covered for 5-10 minutes to allow the steam to finish cooking the rice. Fluff the rice with a fork and serve hot.