Go Back
+ servings
peas pulao recipe

Peas Pulao (Matar Pulao Recipe)

Making winter special peas pulao famous matar pulao recipe step by step. If you are looking how to make peas pulao recipe, watch recipe video to prepare...
5 from 2 votes
Print Pin
Course: Main Course, Rice
Cuisine: Indian, Pakistani
Keyword: how to make peas pulao, matar pulao, peas pulao, peas pulao recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Persons
Calories: 325kcal
Author: Hinz


  • 1 tbsp Ghee/Clarified Butter
  • Whole Garam Masala:
  • 12 Black Pepper Kali Mirch
  • 3" Sticks Cinnamon Darchini
  • 1 tsp Cumin Seeds Zeera
  • 4 Green Cardamom Hari Illaichi
  • 2 Black Cardamom Bari Illaichi
  • 2 Bay Leaves Tez Patta
  • 4 Cloves Laung
  • 1 Ani Seed Badyan ka phool
  • 1 Onion Pyaz (medium size) chopped
  • 1 tsp Garlic Paste
  • 2 tsp Salt
  • 1.5 cups Rice Soaked
  • 2 Glasses Water


  • Heat up the pan.
  • Add Clarified butter/ghee.
  • Now add the whole garam masala and let it pop for a few seconds.
  • Add sliced onion. Fry the onion until it changes color.
  • Add salt during frying the onion.
  • Now add ginger garlic paste and saute for a few minutes.
  • Add fresh green peas (matar) and mix well.
  • As the peas starting frying and change the color instantly pour water.
  • Cover the pan and cook for 5 minutes to soften the peas.
  • Now add soak rice and give it a good mix.
  • Adjust the salt at this level.
  • Cover the pan and cook for 20 minutes.
  • Initially cook on high heat for 5 minutes then turn the heat to medium to low until the rice get ready.



  • Basmati rice are recommended to make pulao.
  • Make sure to the rice should not be soaked for long time. 10 to 15 minutes are enough for premium quality basmati rice. 
  • Overcooking of peas may deform the peas look in rice. 
  • Shallow frying of peas until it starts to change color will make the peas more delicious.
  • Carefully add water to cook rice. For 1 cup soaked rice, 2 cups water will be enough. 
  • Initially cook rice on high heat for 5 minutes. It will increase the grain size. 
  • Over steaming can make the rice mushy in texture. 
  • Always take out rice from the sides of pan. Never run spoon in middle as it will break the rice texture. 


Serving: 100g | Calories: 325kcal