About matar pulav
Peas pulav is also known as matar pulav in English. It can be served as a main dish paired with curry, vegetables, or raita, and adding a variety of vegetables to peas pulav enhances its flavor. A very simple peas pulav recipe does not take much time to prepare, and you can make delicious peas pulav in just 25-30 minutes. You can also enjoy vibrant and colorful peas pulav on its own without any vegetables.
Here, we have used basmati rice for making pulav because long-grain rice is always preferred for pulav. It makes the dish look appealing after cooking. In Indian households, peas pulav is prepared in different ways. In some places, pulav is made without onions, using only spices, rice, and peas to create a flavorful dish. However, I have included onions in my pulav recipe. I believe that adding onions and herbs to pulav enhances both its aroma and taste. But this is entirely optional, and you can skip it if you prefer.
If fresh or seasonal peas are not available, you can also use frozen peas, which are easily available in the market. Peas pulav can be prepared in a pressure cooker, electric cooker, or even in an Instant Pot. Here, I am going to share my mother’s recipe for making peas pulav.
Subtitle
About matar pulao
Ingredients
How to make matar pulao
How to select rice for making pulao
How to recognize adulterated food
Tips and FAQ
Ingredients
Basmati Rice – 250 grams
Vegetable Oil – 2 tablespoons
Onions – 4-5 medium-sized
Carrot – 1 small
Peas – 100 grams
Salt – as per taste
Kasuri Methi (dried fenugreek leaves) – 10 grams
Fresh Lemon – 1
Soy Sauce – 1 teaspoon
Cashew Pieces – 25 grams (adjust as desired)
Garam Masala – 1 teaspoon
Coriander Leaves – for garnish
How to make matar pulao
To make peas pulav, we are using a pressure cooker with a clean lid (without a whistle). First, add oil to the cooker and heat it. Once the oil is hot, add the onions. Stir the onions on high heat for 10-15 minutes until they cook. Meanwhile, rinse the rice twice with clean water and soak it for 15-20 minutes.
After 10-15 minutes, the onions will be cooked and light brown in color. Now, add 1 teaspoon of soy sauce and mix it well using a spatula. Then, add kasuri methi, peas, carrot, and salt, and mix everything together.
Next, drain the water from the soaked rice and add it to the cooker. Mix the rice well. Now, add water and wait for it to come to a boil. Once the water starts boiling, and when it reduces slightly, add lemon juice and cashew pieces. Give it a quick mix, cover the cooker with the lid, and let it cook on low heat for 10 minutes.
After 10 minutes, remove the lid and check. The pulav should be cooked. Now, add garam masala and mix well. Garnish with coriander leaves, and your hot and delicious peas pulav is ready.
How to select rice for making pulao
Identifying the right rice for making pulav is very important. While you can use rice from any brand, we have used Basmati Dubar rice here. This rice has long grains, and with its quality, we don’t have to compromise on anything. Additionally, these rice are perfect for making any type of pulav, such as pineapple pulav, lemon rice, jeera rice, yakhni pulav, and even simple pulav.
How to recognize adulterated food
Before using cinnamon, it is important to identify it correctly. First, take a piece of cinnamon stick. Now, rub it between both of your palms. If the color transfers to your hands, it means the cinnamon is adulterated and not suitable for health. However, if the color does not transfer, the cinnamon is safe to use.
Tips
While making peas pulav, we did not use any whole spices. However, you can optionally add bay leaves, cumin seeds, cloves, cardamom, or cinnamon if you prefer. These ingredients are completely optional.
When preparing pulav, always cut the onions lengthwise. Finely chopped onions are typically used for making vegetables.
If you’re using cashew pieces, rinse them once with clean water to ensure that no dirt or impurities remain on the cashews.
FAQ
Yes, you can use garlic in pulav. First, take 5-6 garlic cloves, clean them thoroughly, and grind them finely using a stone pestle (sil batta) or a rolling pin on a flat surface. Once the oil is heated, add the garlic paste. After that, you can add onions. If you want a fragrant touch, you can add 2 bay leaves before adding the garlic paste. This will enhance the aroma of the pulav.
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