📝 About This Recipe
A quintessential North Indian comfort dish, Matar Pulao is a celebration of seasonal bounty where long-grain Basmati rice and tender green peas are infused with the warmth of whole spices. This aromatic one-pot meal is prized for its delicate balance of floral rice notes and the natural sweetness of the peas, making it a staple at festive gatherings and family dinners alike. It is the perfect marriage of simplicity and elegance, delivering a light yet deeply satisfying flavor profile.
🥗 Ingredients
The Rice & Legumes
- 2 cups Extra Long Grain Basmati Rice (rinsed until water runs clear and soaked for 30 minutes)
- 1.5 cups Fresh or Frozen Green Peas (if using frozen, thaw briefly in warm water)
Whole Spices (The Aromatics)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 inch piece Cinnamon Stick
- 4 pieces Green Cardamom Pods (lightly crushed to release oils)
- 6-8 pieces Black Peppercorns
- 4 pieces Cloves
- 1 large Bay Leaf (Tej Patta)
Sauté & Seasoning
- 2 tablespoons Ghee or Neutral Oil (ghee is preferred for authentic flavor)
- 1 medium Red Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1.5 teaspoons Salt (or to taste)
- 3.5 cups Water (hot water helps maintain temperature)
- 1 teaspoon Lemon Juice (prevents rice from sticking)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 10 pieces Fried Cashews (optional, for crunch)
👨🍳 Instructions
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1
Begin by rinsing the Basmati rice 3-4 times in a large bowl until the water runs clear. Soak the rice in ample water for exactly 30 minutes; this ensures the grains expand to their maximum length.
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2
Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the ghee is shimmering, add all the whole spices: cumin seeds, cinnamon, cardamom, peppercorns, cloves, and the bay leaf.
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3
Sauté the spices for 30-45 seconds until the cumin seeds crackle and the kitchen becomes aromatic with the scent of the spices.
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4
Add the sliced onions to the pot. Sauté for 5-7 minutes, stirring occasionally, until they turn a light golden brown. Do not let them burn, as this will darken the color of the pulao.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the garlic disappears.
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6
Add the green peas to the pot. Sauté the peas with the onion and spice mixture for 2 minutes to lock in their bright green color.
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7
Drain the soaked rice thoroughly and add it to the pot. Gently stir the rice for 1-2 minutes, coating every grain with the flavored ghee. Be careful not to break the delicate soaked grains.
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8
Pour in 3.5 cups of hot water and add the salt and lemon juice. Give it one gentle stir to combine.
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9
Bring the mixture to a rolling boil over medium-high heat. Once boiling, let it cook uncovered for 2-3 minutes until the water level drops and you see 'craters' or small holes forming on the surface of the rice.
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10
Reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid (you can also wrap the lid in a kitchen towel to create a better seal).
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11
Simmer on low heat for 10-12 minutes. Turn off the heat but do not open the lid! Let the pulao rest undisturbed for at least 10 minutes to allow the steam to finish cooking the rice perfectly.
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12
Remove the lid and gently fluff the rice with a fork, starting from the edges of the pot to avoid breaking the grains. Garnish with fresh cilantro and fried cashews before serving.
💡 Chef's Tips
Always use high-quality, aged Basmati rice for the best aroma and fluffy texture. Avoid over-stirring the rice once it starts cooking; this prevents the starch from releasing and keeps the grains separate. If using fresh peas, you may need to sauté them for an extra minute before adding the rice. The lemon juice is a secret chef's tip—the acidity keeps the rice grains pearly white and prevents them from clumping together. If your rice still feels a bit hard after the resting period, sprinkle a tablespoon of warm water over the top and cover for 5 more minutes.
🍽️ Serving Suggestions
Pair with a cooling Cucumber and Mint Raita to balance the warm spices. Serve alongside a rich Paneer Butter Masala or a spicy Chicken Curry for a complete meal. Accompany with crispy Papadums and a zesty Mango Pickle for traditional textures. A side of Kachumber salad (diced onions, tomatoes, and cucumbers) adds a lovely crunch. For a drink pairing, a salty Lassi or a glass of chilled Masala Chaas works beautifully.