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Peas Pulao (Matar Pulao)

Peas Pulao (Matar Pulao)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine India
Servings 1
Calories 180 kcal


  • 200g Rice
  • 300ml hot water
  • Half Onion, cut into thin slices
  • 50g fresh Peas
  • 1 teaspoon ginger-garlic paste
  • Three tablespoons Oil or Ghee
  • One teaspoon salt
  • One teaspoon sugar
  • Fried onion (Beresta) for garnish.


  • One Bay Leaf
  • One teaspoon Cumin seeds
  • Six-Seven Cloves
  • Three Green Cardamoms
  • Half Cinnamon Stick


  • Wash the rice thoroughly under the tap and leave it in the strainer to drain the rest of the water.
  • Heat the oil or Ghee in a pot on medium heat. Once hot add all the whole spices (bay leaf, cumin seeds, cardamoms, cloves, and cinnamon stick)
  • Wait a few seconds and then add the chopped onions. Fry until the onions are soft and translucent.
  • Add the rice and grated Ginger. Sauté for a minute and add hot water, salt, and sugar. Stir everything gently and bring to boil.
  • When the water level reaches the level of the rice, add the fresh peas, cover the pot, and lower the heat to a minimum. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and move it with the help of a fork from bottom to top very carefully.
  • Cover the pot and let it rest for another 5 minutes. Garnish with fried onion (beresta) and serve with any curry dish.


Tips and Tricks:

  1. If you use Basmati rice, you have to add two times more water than rice.
  2. You can exclude the sugar if you want, but it is recommended because it gives a good taste to the Pulao.