Matar Pulao

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One should always keep a bag of frozen peas so that you can make this matar pulao in a jiffy.
  • PREP TIME: 30 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 3 persons
Matar Pulao


  • 3-4 tablespoon oil
  • 1 medium onion, sliced
  • 2 teaspoon garlic (Lehsan) paste
  • 1 teaspoon ginger (Adrak) paste
  • 1 black cardamom (Bari Ilaichi)
  • 6-8 cloves (Long)
  • 6-8 whole black pepper (Kali Mirch)
  • 1 teaspoon cumin seeds (Zeera)
  • 1 medium size stick of cinnamon (Dalchini)
  • 1 teaspoon salt (adjust to taste)
  • 1 cup rice, presoaked
  • 1 cup of peas (matar)


  • 1. Chop the onion into slices and sauté in oil till transparent.
  • 2. Add all spices and mix.
  • 3. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft.
  • 4. Add the presoaked rice to the pot and add water rising to one and a half cm. above the surface of the rice.
  • 5. Cover and cook till rice is soft and water dries.
  • 6. Lower the heat to the minimum.
  • 7. Remove after about five minutes


Photo credits: Serve with Raita or Achaar.
Desi Appetite
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