Why You’ll Love This Recipe
Green Pea Pulao is quick, wholesome, and requires minimal ingredients. It delivers delicate flavor from whole spices and the slight sweetness of green peas, all wrapped in fluffy basmati rice. It’s naturally gluten-free, vegetarian, and can be easily made vegan. Whether served with a side of curry or eaten on its own with raita, this dish is elegant enough for special occasions and easy enough for everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Basmati rice (soaked for 20–30 minutes)
- Green peas (fresh or frozen)
- Oil or ghee
- Cumin seeds
- Bay leaf
- Green cardamom
- Cloves
- Cinnamon stick
- Onion (thinly sliced)
- Ginger-garlic paste
- Green chilies (optional, slit or chopped)
- Salt
- Water
- Fresh coriander or mint leaves (for garnish)
Directions
- Wash and soak basmati rice for 20–30 minutes. Drain before cooking.
- Heat oil or ghee in a deep pan or pot over medium heat.
- Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté until fragrant.
- Add sliced onions and sauté until golden brown.
- Stir in green chilies and ginger-garlic paste. Cook until the raw smell disappears.
- Add green peas and sauté for 2–3 minutes.
- Add soaked rice and gently stir to mix with the spices and peas.
- Pour in water, add salt, and bring to a boil.
- Reduce the heat, cover with a lid, and cook for 12–15 minutes or until rice is fully cooked and water is absorbed.
- Turn off the heat and let it rest for 5 minutes. Fluff gently with a fork.
- Garnish with fresh coriander or mint leaves and serve hot.
Servings and timing
This recipe serves 4 people and takes about 30 minutes to prepare, including soaking and cooking time.
Variations
- Make it vegan: Use oil instead of ghee.
- Add vegetables: Include carrots, corn, or beans for a mixed veggie version.
- Add nuts: Toss in fried cashews or almonds for a richer taste and crunch.
- Spicy version: Add more green chilies or a pinch of garam masala for extra heat.
- One-pot method: Use a pressure cooker or Instant Pot to make it even quicker.
Storage/Reheating
Store Green Pea Pulao in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle some water over the rice and warm it in the microwave or on the stovetop over low heat until heated through. Fluff gently before serving.
FAQs
What type of rice is best for Green Pea Pulao?
Long-grain basmati rice is preferred for its aroma and fluffy texture, but sona masoori or any non-sticky rice also works.
Can I use frozen peas?
Yes, frozen peas are perfect for this dish. Add them directly without thawing.
Is Green Pea Pulao spicy?
It’s mildly spiced, but you can adjust the heat by varying the amount of chilies.
Can I skip whole spices?
You can skip or reduce them, but they enhance the flavor and aroma significantly.
Can I make this dish ahead of time?
Yes, it holds up well and can be reheated before serving.
What can I serve with Green Pea Pulao?
It pairs well with raita, pickle, papadam, dal, or any curry.
Can I use brown rice?
Yes, but adjust the cooking time and water ratio as brown rice takes longer to cook.
Can I add lemon juice?
Yes, a splash of lemon juice at the end adds brightness and enhances flavor.
Is this dish suitable for lunchboxes?
Absolutely. It stays flavorful and fresh, making it great for lunchboxes.
Can I cook Green Pea Pulao in a rice cooker?
Yes, just sauté the ingredients separately and combine them in the rice cooker to finish cooking.
Conclusion
Green Pea Pulao is a simple yet elegant dish that combines the subtle sweetness of peas with the gentle warmth of whole spices. Whether served on its own or as a side, it offers a perfect balance of flavor, aroma, and nutrition. Quick to make and easy to love, this classic rice dish deserves a place in your regular meal rotation.
PrintGreen Pea Pulao
Green Pea Pulao (Matar Pulao) is a fragrant, mildly spiced North Indian rice dish made with basmati rice, green peas, and whole spices. It’s light, flavorful, and easy to prepare—perfect for both everyday meals and special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 1 cup basmati rice (soaked for 20–30 minutes)
- 3/4 to 1 cup green peas (fresh or frozen)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamoms
- 3–4 cloves
- 1 small cinnamon stick
- 1 medium onion (thinly sliced)
- 1 teaspoon ginger-garlic paste
- 1–2 green chilies (optional, slit or chopped)
- Salt to taste
- 2 cups water
- Fresh coriander or mint leaves (for garnish)
Instructions
- Soak the rice in water for 20–30 minutes. Drain before using.
- Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté for a few seconds until fragrant.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell goes away.
- Add green peas and sauté for 2–3 minutes.
- Gently stir in the soaked, drained rice. Sauté for a minute.
- Add 2 cups water and salt. Bring to a boil.
- Reduce the heat, cover, and cook for 12–15 minutes or until rice is cooked and water is absorbed.
- Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
- Garnish with coriander or mint leaves and serve hot with raita or curry.
Notes
- Use good-quality basmati rice for best flavor and texture.
- For a richer version, sauté a few cashews in ghee and add them at the end.
- Adjust chilies based on your spice preference.
- To make it in a pressure cooker: use the same ingredients, add rice and water after sautéing, and pressure cook for 1 whistle on low flame.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
