Green peas pulav (Matar pulav)

Peas pulav is one of the quick fix pulavs that I love very much. Its very easy to make and tastes amazing. This is one of the dishes I make to carry in our after lunch boxes. At my native, we don’t get peas all the time. Whenever we get, mom used to make this dish and we love it. Now that I have frozen peas all the time in freezer, I prepare this very often.

This tastes great when served with daal fry.

2 cups basmati rice
1 cup green peas
1/2 cup onions
4-5 cloves
1″ stick cinnamon
4-5 green chillies
1 tea spn garam masala powder
2 tbl spns ghee or oil
5 cups water
3-4 strands coriander leaves

Heat oil in a pan and add cloves and cinnamon. Then add chillies, onions and fry till onions turn brown. Add rice and fry for 2 min. Add peas, salt. Fry for 2-3 mins. Add water,cover with lid and cook. When half cooked, add garam masala (If added before, the smell goes off by the time pulav is cooked). When cooked, garnish with coriander leaves. Serve hot.

Serves : 4
Preparation time : 30min

25 thoughts on “Green peas pulav (Matar pulav)”

  1. Easy to cook and tasty to eat, if u can send any more veg rice items which can be done easily please send it to the email address above given.

    Thank you


  2. that pickle looks yum!!!!which is it?home made?
    am goin to try this recipe but with long grain rice..lets see how it comes out

  3. Mufs, I had served this pulav with some sidedish.Not able to recall what was it :(. Usually this is served with daal fry.
    I haven’t used long grain rice anytime. But have used boiled rice. Let me find out the recipes.

  4. Hey
    Lovely recipe … i used to preare peas pulav but then would add garam masala in the beginning and hence when it would be done there would be no trace of the garam masala flavor … now i know why [:)]

  5. Shilpa,

    I’m planning to cook this dish over the weekend, Please let me know if I can use a li’l bit of ginger & garlic also.
    Does it go well any inputs ??

    Shilpa: Yes you can use it.I like mine plain, so I don’t include them,but surely you can add

  6. Hey Shilpa,

    I cooked this dish, the only difference is I added ginger, garlic & bay leaves in the seasoning. Its a simple & tasty dish thanks a bunch dear.

  7. Hey Shilpa,

    I dont know much of rice recipes, so always was lil skeptical about trying new rice recipes.. but now am a major fan of your recipes.. so I tried this recipe yesterday night and my husband loved it..

    keep posting lovely recipes..

  8. Hi Shilpa,
    Tried the peas pulao along with Daal fry..I added ginger, garlic, bayleaf to the pulao..Both came out very very good!! This combination is perfect..My hubby says “I am impressed..Good combination” 😀
    Thanks a lot for adding variety in my cooking..I have tried lots of recipes from AR..Infact, my menu planning revolves round ur site most of the time..Every recipe comes out delicious..
    I appreciate u a lot! God Bless..Keep posting..Thanks again..

  9. i was searching for a recipe which doesn’t require blender and pressure cooker.. i got this recipe which is very easy to cook n at the same time very tasty …thanks a lot

  10. Hey Shilpa,

    I m one among the silent visitors of ur site. I couldnt keep silent anymore since ur website become my catering school. i m zero in cooking before marriage and now it seems i’ll soon get a bachelor degree atleast!

    whatever i try from ur site ends up with success only! Again this one too..

    u r simply great! keep it up!

  11. Hi This is Manadhii….
    Lovely recipe … i used to preare peas pulav but then would add garam masala in the beginning and hence when it would be done there would be no trace of the garam masala flavor …

  12. Dear shilpa, i always have problems in cooking pulavs. i like to have fully cooked rice yet separate in texture like what we eat in restaurants. Please tell me how to cook rice while making pulavs. Whenever i make pulav either i am short with water content in cooking the rice or i am with more water. After adding the water to the rice you said to cover the lid and cook. I have some queries with making of pulav from the initial step. Pls answer my below queries. 1. In the beginning, when you fry the garam masalas/onion/spices in the oil, you keep the flame in what form? slow/medium/high? 2. When you add water to the rice, flame should be in what form (slow/medium/high)? 3. After you add water till the rice is cooked, you keep the flame in which form (slow/medium/high)? 4. Generally how much water is required for rice to become soft and fully cooked? I know it mainly depends on the quality of rice, But still generally everybody use 2 cups of water for 1 cup of rice.
    Because, according to me, the fully cooked and nice looking pulav is mainly related with the water level we keep and in which flame we cook the rice. So pls tell me from the beginning step by step what flame ((slow/medium/high) you use for 1. frying onions, 2. adding water, 3. cooking rice till done. Hoping to get answer for my queries soon. Thanks in advance.
    When i make pulav, i keep the flame high only from the beginning step of frying the spices till the water level becoming nil. Only then i slow down the gas flame and keep the pulav on slow flame for 20 mins. This gives me half cooked rice even if i use 1:2 rice and water. Pls tell me where i am going wrong. Also if you have pictures of making perfect pulav step by step to understand me on the gas flame part (how to keep) and water level part, pls give the link here. Hoping to hear you soon.

    1. Hi Sujata, I normally fry the onions etc on a medium-high temperature. I add 1:2 water. Once water is added, I reduce the heat to medium low and let it cook on that heat till water is absorbed. Keep a old tava at the bottom of the pan to avoid sticking (if you are not using non- stick or your pan has a thin base). If you cook on high heat when water is still there, it will evaporate faster and rice will not cook. Alternatively, if you have a rice cooker, you can transfer the contents of the pan to the rice cooker(after adding water) and it comes out very nice.

  13. dear shilpa, thanks for the prompt reply. i was keeping the flame high after adding the water because rice cooks well on high heat. if water is there and if we cook rice on medium low flame will it not make rice sticky?
    i really want to see someone cooking pulav on line. because when we make normal rice in a vessel, we heat water on high flame and add rice to it and when rice is cooked, then we drain the water. daily we make rice this way only (waalna ghevnu sheet karche). we cook rice on high flame in the hot water on high flame. this way cooking, gives us rice which is not having any water content after it is cooked and drained. if we cook rice on medium low heat, after the rice is drained, some water content will be there in it as it is there in water on medium low heat. so i asked you while making the pulav also should we keep the flame high or what. if not, upto what level should we keep the flame low and cook the rice so that rice is cooked but not gets sticky. if you have any link of online teaching of pulav making pls give it to me. i want to see the flame part (upto what level should we keep the flame low ). thank you so much. i always appreciate all your works.

    1. Sujata, for waalnu ghalle sheet, you add a lot of water while cooking, so it will get overcooked if you cook for a long time. But for pulavs, you are adding just 2 cups for 1 cup rice that is needed to get it cooked perfectly. I have a electric stove with coil, so it won’t be helpful to even take pictures/videos. I would just suggest to just give medium-low heat a try and see. If that also does not work, just put everything in pressure cooker or rice cooker and it will come right.

  14. thank you shilpa. pls tell me how many whistles are required to cook in pressure cooker and in what flame should i take out these whistles….high/medium/medium low. i always have confusion with what is medium low heat. i have always cooked rice on high heat as for waalnu ghalle sheet. for upkaris, i use low heat. for upma and poha again i use very high heat and then low heat. pulav is a continuous and one step process. we can’t modify it at any stage unlike curries or upkaris. so it needs an exact amount of flame to come out nicely. so i was keen on looking out for its process/steps on line. anyway shilpa, thanks for guiding me. i will try to cook on medium-low heat “after i add the water to rice” (till the rice is cooked same medium low flame, right?). ok. just tell me how many whistles i have to take out in pressure cooker and in what flame i should take these whistles…high/medium high/medium low. thank you.

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