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Easy Matar Pulao Recipe (Green Peas and Rice)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Green Peas and Rice Pulao

Green Peas and Rice Pulao

About Pulao

Pulao, or pilaf, is a rice dish that is common in India, as well as Iran, Central Asia, Turkey, and the Caribbean. Using the absorption method, the rice is cooked in one pot with meat or vegetables and aromatic spices.

This recipe uses just one vegetable: green peas. Hence, the dish is called Matar Pulao, or green peas pulao.

Do check out my recipe video below to see the step-by-step process of making this dish.

Pulao Is Not Biryani

Though pulao and biryani use the same ingredients (rice and meat or vegetables), they are totally different—not only in taste, flavor, and texture, but also in terms of the cooking process. Some of the essential differences between them are:

  1. Pulau is a one-pot dish from beginning to end, whereas with biryani the rice is cooked separately from the meat or vegetables
  2. Pulao uses the absorption method of cooking, while biryani uses the draining method.
  3. With biryani, the ingredients are layered separately, whereas with pulao the meat/vegetables are partially cooked/sauteed first, and then the rice is added, after which the dish is cooked until it is done.
  4. Biryani uses a wider variety of spices in higher amounts, both in whole form and ground. Pulao uses just a few basic spices.
  5. Biryani is usually cooked by giving dum or in steam; it is cooked in a sealed container on low flame, which is a long, drawn-out process. Pulao cooks fast, as it is cooked on medium heat.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

Serves 3-4 people

Ingredients

  • 2 tbsp oil
  • 1.5 cups rice, soaked in water for 30 minutes prior to its preparation
  • 1.5 cups green peas, frozen/fresh
  • 1 medium sized onion, sliced
  • 3 cups water
  • 1 black cardamom, coarsely crushed
  • 3-4 lavang/cloves
  • 1-inch dalchini/cinnamon stick
  • 1 tsp jeera/cumin seeds
  • 2 tsp kasuri methi/dry fenugreek leaves
  • 1.5 tsp salt

Instructions

  1. Add oil in a kadahi/wok and heat it on medium heat.
  2. Add the cumin seeds, black cardamom, cloves, and cinnamon stick and saute for 1/2 a minute.
  3. Add the sliced onion and saute till it turns light brown, about 2-3 minutes. If you are using fresh peas add them too, at this time as these take longer to cook than frozen peas.
  4. Add the dry fenugreek leaves and frozen peas. stir cook the peas for a minute.
  5. Add the soaked rice without the water and salt. Reduce heat to low and add 3 cups water. Mix well and raise heat to high.
  6. When the water comes to a boil, cover with a lid and reduce heat to low. Cook till the added water dries up and the rice is done. Check a few times in between. Our rice cooked in 15 minutes
  7. Once the rice is cooked, put off the heat, cover with a lid, and let it sit for 5 minutes then remove to a serving dish.
  8. Serve the matar pulao with plain dahi/yogurt or boondi raita.

Easy Matar Pulao Recipe - Green Peas Rice Recipe

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 15, 2018:

You are welcome, Peggy. Hope you can try it sometime.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 15, 2018:

Glad you like pilaf Bill. Thank you.

Peggy Woods from Houston, Texas on September 13, 2018:

I enjoy all types of rice dishes and the one you presented here sounds flavorful and delicious. Thanks for your recipe.

Bill Holland from Olympia, WA on September 13, 2018:

Right out of the chute I learned something new, that pilaf was an Indian rice dish. I knew nothing about it, actually, other than the fact I liked it. Thanks for the cool recipe!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 12, 2018:

Dora, I should believe Puloa referred to Pulao as there is no reference to this word online. Maybe it was spelled differently. I appreciate you looking up the recipe. Thank you so much.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 12, 2018:

Thank you very much Kate P. I'm glad you like the addition of video to the recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 12, 2018:

manatita, biryani, and pulao have very different methods of cooking right from the beginning. If I say it simply when all ingredients are cooked together pulao is the result and when cooked separately it is biryani.

Thank you for appreciating.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 12, 2018:

Thank you so much Rinita.

Dora Weithers from The Caribbean on September 12, 2018:

The only meal I remember from my Domestic Science Class( as it was called back then) in High School is Puloa, with a different spelling. Your recipe looks interesting and is worth a try. Thanks.

Kate P from The North Woods, USA on September 12, 2018:

Your authentic vegetarian dishes are very appealing and your instructions are easy to follow. The video is a fantastic addition, and really makes it come to life. Great hub..

manatita44 from london on September 12, 2018:

I suppose one can turn pillau into Biryani by adding bits. So I add dhal, chana, vegetables, raita and a few more. Excellent dish!

Rinita Sen on September 12, 2018:

It is great how you laid out the intro, and explained the differences between biryani and pulao. Loved it.