Matar Pulao Recipe

مٹر پلاؤ

Aromatic Pakistani matar pulao with basmati rice, green peas, browned onion and whole spices, finished on gentle dum for separate grains.

Key cooking point: Frozen peas can go straight into the pot; fresh peas may need a few extra minutes.

Pakistani matar pulao with separate basmati rice, green peas, browned onion and whole spices
Basmati rice and peas cooked in seasoned liquid, then finished on low dum for separate grains.
Prep15 min Cook25 min Total Serves5 CategoryRice
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Matar Pulao

  • 3 cups basmati rice, rinsed and soaked
  • 1.5 cups green peas
  • 1 medium onion, thinly sliced
  • 1 tsp cumin seeds
  • Whole garam masala, such as bay leaf, cloves, cardamom and cinnamon
  • 5 cups water or stock, adjusted for the rice and soaking
  • Salt to taste
  • Cooking oil, as needed

How to Make Matar Pulao — Step by Step

  1. Step 1Rinse the basmati until the water is much clearer, soak it according to the rice you use, then drain well.
  2. Step 2Heat oil in a heavy pot and brown the sliced onion evenly; reserve a little for garnish if desired.
  3. Step 3Add cumin and the whole garam masala and stir briefly until aromatic, then add the peas.
  4. Step 4Pour in the water or stock, season with salt and bring it to a boil. Taste the liquid and correct the seasoning before adding rice.
  5. Step 5Add the drained rice and cook uncovered until most of the liquid has been absorbed and small steam holes appear at the surface.
  6. Step 6Cover tightly, reduce to low heat and steam for about 10 minutes, or until the grains are tender and separate.
  7. Step 7Rest the covered pulao for a few minutes off the heat, then fluff gently from the sides so the grains do not break.

Technique That Matters

Liquid control matters more than extra spice. Brown the onion, bloom whole spices, season the liquid before rice, and stop the uncovered stage when most liquid is absorbed. The final covered steam should finish the grains without repeated stirring.

Visual & Doneness Cues

  • Soaked rice should be well drained before it enters the pot.
  • Cooking liquid should taste properly seasoned before absorption starts.
  • Steam holes should appear when most liquid is absorbed.
  • Finished grains should be separate and peas tender but not grey.

Matar Pulao Cooking Tips

  • Frozen peas can go straight into the pot; fresh peas may need a few extra minutes.
  • Taste the cooking liquid before rice goes in because seasoning is harder to correct later.
  • Avoid repeated stirring once the rice starts cooking.

Mistakes to Avoid

  • Using the same liquid ratio for every basmati brand.
  • Stirring often after rice is added.
  • Keeping high heat through the final dum.
  • Adding peas so early that they overcook badly.

Substitutions & Adjustments

  • Use stock instead of water for a deeper savoury pulao.
  • Frozen peas can be added later than fresh peas.
  • Reserve some browned onion for garnish if you want extra aroma.

Storage & Reheating

Storage: Cool rice promptly and refrigerate covered.

Reheating: Sprinkle a little water, cover and reheat until steaming hot without repeated stirring.

Questions About Matar Pulao

How do I keep matar pulao rice fluffy rather than sticky?

Rinse the rice until the water is clearer, soak if suitable for your rice, drain well, and avoid stirring repeatedly after adding the cooking liquid.

Can frozen peas be used in matar pulao?

Yes. Frozen peas can be added with the rice or toward the end according to the recipe method; avoid overcooking them so they keep their colour and shape.

Can stock replace water in matar pulao?

Yes, use a lightly seasoned stock and adjust salt carefully. Strong or salty stock can overwhelm the delicate flavour of the rice and peas.

Serving idea: Serve with raita, salad or a simple curry.

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