Matar Pulao
Matar Pulao is a gentle, fragrant one-pot rice dish of basmati cooked with green peas and whole spices in ghee. The grains stay separate and fluffy, the peas add small bursts of sweetness, and the flavour is mild enough to sit next to almost any dal, curry, or raita. It is a useful everyday recipe — quick enough for a weekday lunch box and good enough to serve when guests come. You can make it in a pressure cooker or a heavy pot with a tight lid; the method below uses a pot so the texture is easy to control. One practical tip: rest the cooked pulao for 10 minutes before opening the lid and fluffing — this short rest is what keeps the grains from breaking and turning sticky.
Ingredients
15 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Wash the basmati rice gently until the water runs mostly clear, then soak it in enough water to cover for 20 minutes. Drain well. This soaking is inactive time and is not counted in the prep time.
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2
Step 2
Heat the ghee in a heavy pot on medium heat. Add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves, and let them sizzle for a few seconds.
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3
Step 3
Add the sliced onion and cook for 5 to 6 minutes until golden.
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4
Step 4
Add the ginger paste and slit green chilli and cook for 30 seconds.
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5
Step 5
Add the green peas and salt and stir for 1 minute. If using frozen peas, there is no need to thaw them first.
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6
Step 6
Add the drained rice and stir very gently for 1 minute so the grains are coated in ghee without breaking.
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7
Step 7
Pour in the 450 ml water and add the lemon juice. Bring to a boil, then lower the heat to the minimum, cover with a tight lid, and cook for 10 minutes without opening the lid.
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8
Step 8
Switch off the heat and rest the pulao, still covered, for 10 minutes.
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9
Step 9
Open the lid, fluff the rice gently with a fork, garnish with the chopped coriander leaves, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
