📝 About This Recipe
A beloved staple in North Indian households, Matar Pulao is a fragrant and comforting one-pot meal that celebrates the sweetness of fresh green peas. Long-grain Basmati rice is infused with whole aromatic spices like cloves, cardamom, and cinnamon, then cooked to fluffy perfection. It's a versatile dish that balances delicate floral notes with the earthy richness of ghee, making it the perfect centerpiece for a festive lunch or a cozy weeknight dinner.
🥗 Ingredients
Rice Preparation
- 1.5 cups Basmati Rice (long-grain, aged for best results)
- 2.75 cups Water (filtered)
Whole Spices (Tadka)
- 2 tablespoons Ghee (or neutral cooking oil for vegan option)
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf (dried)
- 1 inch Cinnamon stick
- 3-4 pieces Green cardamom pods (slightly crushed)
- 1 piece Black cardamom pod (optional, for deeper aroma)
- 4-5 pieces Cloves
- 1 piece Star anise
Aromatics & Vegetables
- 1 cup Green peas (fresh or frozen)
- 1 medium Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic paste (freshly ground is best)
- 2-3 pieces Green chilies (slit lengthwise)
- 1.5 teaspoons Salt (adjust to taste)
Finishing Touches
- 1 teaspoon Lemon juice (helps keep rice grains white and separate)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1/4 teaspoon Garam Masala (optional sprinkle)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold running water 3-4 times until the water runs clear to remove excess starch. Soak the rice in ample water for 20-30 minutes, then drain completely.
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2
Heat the ghee or oil in a heavy-bottomed pot or a deep skillet over medium heat.
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3
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green and black cardamom, cloves, and star anise. Sauté for 30-45 seconds until they become fragrant and the cumin seeds sizzle.
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4
Add the thinly sliced onions to the pot. Sauté for 4-5 minutes until the onions become translucent and just begin to turn a light golden brown.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma of the garlic disappears.
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6
Add the green peas to the pot. If using frozen peas, ensure they are thawed. Sauté for 2 minutes to incorporate the flavors.
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7
Add the drained rice to the pot. Very gently stir the rice for 1-2 minutes to coat each grain with the spiced ghee. Be careful not to break the soaked grains.
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8
Pour in 2.75 cups of water and add the salt and lemon juice. Give it one gentle stir.
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9
Bring the mixture to a rolling boil on high heat.
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10
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 12-15 minutes or until all water is absorbed.
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11
Turn off the heat. Do not open the lid immediately. Let the pulao rest undisturbed for at least 5-10 minutes; this allows the steam to finish cooking the rice perfectly.
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12
Remove the lid and gently fluff the rice with a fork, being careful not to mash the grains. Garnish with chopped cilantro and a tiny pinch of garam masala if desired.
💡 Chef's Tips
Always use aged Basmati rice for that signature long-grain texture and nutty aroma. Do not over-mix the rice while cooking; once the water is added, minimal stirring prevents the grains from breaking. If using fresh peas, you may need to sauté them a minute longer than frozen ones to ensure they are tender. The lemon juice is a secret chef's tip—it ensures the rice grains remain bright white and don't stick together. For a richer version, you can garnish with cashew nuts fried in a little ghee.
🍽️ Serving Suggestions
Serve hot with a side of cooling Boondi Raita or Cucumber Raita. Pairs beautifully with a spicy Paneer Butter Masala or a simple Dal Tadka. Add a side of roasted Papadum and tangy Mango Pickle (Achaar) for a complete meal experience. For a non-vegetarian pairing, this rice serves as a mild, fragrant base for a robust Chicken Curry.