matar pulao recipe | green peas pulao recipe | matar rice | green peas pulav

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matar pulao recipe | green peas pulao recipe | matar rice | green peas pulav with detailed photo and video recipe. an easy and simple flavoured rice recipe made with fresh green peas and topped with assorted dry spices. it is perhaps one of the simple and easy pulao recipes which do not come with the baggage of adding a lot of veggies or a combination of herbs and spices. it can be easily served by itself but does taste great when served with a choice of lentil curries or any spicy gravy based curry as sides.
matar pulao recipe

matar pulao recipe | green peas pulao recipe | matar rice | green peas pulav with step by step photo and video recipe. pulao or rice-based recipes are always one of the popular choices for most of us. it is basically consumed with a choice of spicy curries like sambar, rasam or any tomato onion gravy, but can also be made as flavoured rice too. pulao is one such variety too where a combination of spices, vegetables are added together with rice to form one pot meal and can be served as it is without any sides.

as i was explaining earlier, pulao recipes are generally loaded with herbs and spices which makes it a one-pot meal. generally, it does not require any additional side but can be served with any curries. whereas, green peas pulao recipe is quite different. it is almost like a bowl of plain rice with a bit of flavour from spice and fresh green peas. hence any additional side curries with this pulao are quite mandatory. you may not require something fancy but the likes of simple dal tadka or dal fry would boost the taste. in this post, i have prepared a simple moong dal tadka along with the pulao. this tadka dal, not only goes well with the pulao but also can be used with plain rice or even roti and chapati. hence i would recommend you to try this combo and serve it to your friends and family.
green peas pulao recipefurthermore, some more additional tips, suggestions and variants to the green peas pulao recipe. firstly, for an ideal peas pulao, you should always try basmati rice for a perfect texture and flavour. well, you may use sona masuri or ponni raw rice too but you may need to follow the 1:2 ratio to get layered rice. secondly, avoid the pulao is made just with green peas and onion slices. however, you may also add other vegetables, particularly potatoes, beans, broccoli for additional taste and flavour. lastly, to add more flavour and taste, you may add additional herbs like coriander and mint leaves. you may grind it together and form a paste to add it just before rice is added.

finally, i request you to check my other related pulao recipes collection with this post matar pulao recipe. this mainly includes my other related recipes like aloo matar pulao, matar pulao, veg pulao, sama ke chawal pulao, tomato bath, masala pulao, vermicelli pulao, shahi pulao, pudina rice, coconut milk pulao. further, to these, i would also like to mention my other related recipe categories like,


matar pulao video recipe:

recipe card for green peas pulao recipe:

matar pulao recipe

matar pulao recipe | green peas pulao recipe | matar rice | green peas pulav

HEBBARS KITCHEN
easy matar pulao recipe | green peas pulao recipe | matar rice | green peas pulav
5 from 22 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course pulao
Cuisine Indian
Servings 2 Servings
Calories 1105 kcal


Ingredients
 

for matar pulao:

  • 2 tbsp ghee
  • 1 bay leaf
  • 6 cloves
  • 3 pods cardamom
  • 1 inch cinnamon
  • 1 tsp cumin
  • ½ onion (sliced)
  • 2 chilli
  • 1 tsp ginger garlic paste
  • cup peas
  • 2 cup water
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 cup basmati rice (soaked 20 minutes)

for moong dal tadka:

  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon
  • 3 pods cardamom
  • 5 cloves
  • 1 tsp cumin
  • 1 onion (finely chopped)
  • 1 chilli
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • ¼ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 1 tomato (finely chopped)
  • ½ cup moong dal (rinsed)
  • cup water
  • 2 tbsp coriander (finely chopped)

for tempering dal tadka:

  • 2 tbsp ghee
  • 1 tsp cumin
  • 1 dried red chilli
  • ¼ tsp chilli powder

Instructions
 

how to make restaurant-style matar pulao:

  • firstly, in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 6 cloves, 3 pods cardamom, 1 inch cinnamon and 1 tsp cumin.
  • saute until the spices turn aromatic.
  • now add ½ onion, 2 chilli and 1 tsp ginger garlic paste.
  • saute until the onions shrink slightly. make sure not to brown the onions, as the colour of pulao changes then.
  • further, add 1½ cup peas. i have used frozen peas, you can use fresh peas or peas soaked overnight.
  • add 2 cup of water, 1 tsp salt and 2 tsp lemon juice. lemon juice helps to keep rice white in colour.
  • mix well and once the water comes to a boil add 1 cup basmati rice. make sure to soak the rice for 20 minutes, as it helps to have long grains.
  • mix well and get the water to a boil.
  • cover and simmer for 20 minutes or until the rice is cooked fully. you can alternatively pressure cook for 2 whistles on medium flame.
  • after 20 minutes, turn off the flame and rest for 15 minutes before serving.
  • finally, enjoy matar pulao with dal tadka or curry of your choice.

how to make restaurant-style moong dal tadka:

  • firstly, in a pressure cooker heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 3 pods cardamom, 5 cloves and 1 tsp cumin.
  • saute until the spices turn aromatic.
  • now add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute well.
  • further add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  • saute until the spices turn aromatic.
  • also, add 1 tomato and saute until the tomatoes turn soft and mushy.
  • now add ½ cup moong dal, 1½ cup water and mix well.
  • cover and pressure cook for 1 whistle or until the dal is cooked well.
  • once the dal is cooked, add water as required and adjust the consistency.
  • to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, 1 dried red chilli and ¼ tsp chilli powder.
  • splutter the tempering without burning the spices.
  • pour the tempering over the dal and add 2 tbsp coriander. mix well.
  • finally, enjoy moong dal tadka with peas pulao or jeera rice.

Nutrition

Calories: 1105kcalCarbohydrates: 144gProtein: 30gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 77mgSodium: 1827mgPotassium: 1077mgFiber: 18gSugar: 16gVitamin A: 2418IUVitamin C: 169mgCalcium: 206mgIron: 9mg


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how to make matar pulao with step by step photo:

how to make restaurant-style matar pulao:

  1. firstly, in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 6 cloves, 3 pods cardamom, 1 inch cinnamon and 1 tsp cumin.
  2. saute until the spices turn aromatic.
  3. now add ½ onion, 2 chilli and 1 tsp ginger garlic paste.
  4. saute until the onions shrink slightly. make sure not to brown the onions, as the colour of pulao changes then.
  5. further, add 1½ cup peas. i have used frozen peas, you can use fresh peas or peas soaked overnight.
  6. add 2 cup of water, 1 tsp salt and 2 tsp lemon juice. lemon juice helps to keep rice white in colour.
  7. mix well and once the water comes to a boil add 1 cup basmati rice. make sure to soak the rice for 20 minutes, as it helps to have long grains.

  8. mix well and get the water to a boil.
  9. cover and simmer for 20 minutes or until the rice is cooked fully. you can alternatively pressure cook for 2 whistles on medium flame.
  10. after 20 minutes, turn off the flame and rest for 15 minutes before serving.
  11. finally, enjoy matar pulao with dal tadka or curry of your choice.
    green peas pulao recipe

how to make restaurant-style moong dal tadka:

  1. firstly, in a pressure cooker heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 3 pods cardamom, 5 cloves and 1 tsp cumin.
  2. saute until the spices turn aromatic.
  3. now add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute well.
  4. further add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  5. saute until the spices turn aromatic.
  6. also, add 1 tomato and saute until the tomatoes turn soft and mushy.
  7. now add ½ cup moong dal, 1½ cup water and mix well.
  8. cover and pressure cook for 1 whistle or until the dal is cooked well.
  9. once the dal is cooked, add water as required and adjust the consistency.
  10. to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, 1 dried red chilli and ¼ tsp chilli powder.
  11. splutter the tempering without burning the spices.
  12. pour the tempering over the dal and add 2 tbsp coriander. mix well.
  13. finally, enjoy moong dal tadka with peas pulao or jeera rice.

notes:

  • firstly, make sure to rinse the rice well and soak it to get non-sticky pulao.
  • also, adding lemon juice makes the rice white and cooks uniformly.
  • additionally, adjust the amount of chilli depending on the spice level.
  • finally, matar pulao tastes great when served with moong dal tadka.