How to make Peas Pulao – Recipe

Life Style

March 29, 2025

How to make Peas Pulao – Recipe

Pee Pulao (Matar Pulao) is a fragrant, mildly spiced rice dish made from basmati rice, green peas and aromatic spices. It is light, fragrant and pairs well with curries, dals and raitas. This easy one-pot dish is perfect for everyday meals and special occasions.

How to make Peas Pulao

Pee Pulao, also known as Matar Pulao, is a popular simple yet aromatic rice dish in Indian cuisine. Made by cooking basmati rice with green peas and aromatic spices, it is a light, fragrant and spiced dish that pairs well with a variety of curries, dals and raitas. This dish is quick to prepare and requires few ingredients, making it perfect for everyday meals and special occasions. The natural sweetness of the green peas complements the warmth of the spices, making it a popular heartwarming dish in many households.

source: yummy curry

Pee pulao is also versatile; you can make it vegan by using oil instead of ghee, add more vegetables for a heartier meal, or cook it in coconut milk for extra flavor. Served as a main course or a side dish, this one-pot meal is a delicious and easy addition to your meal plan. Pee pulao (matar pulao) is an aromatic, mildly spiced rice dish made from basmati rice, green peas, and whole spices. This hotpot dish pairs perfectly with yogurt, raita or a simple curry.

Ingredients

To prepare the rice

1 cup basmati rice – use long grain rice for best results. 1.5 cups water – adjust as needed depending on the type of rice. 1/2 tsp salt – to taste. 1/2 tsp lemon juice (optional) – helps separate the rice grains. Cooking the Pulao

2 tablespoons ghee or oil – ghee adds rich flavour, oil makes the dish vegan. 1 small onion (thinly sliced) – adds sweetness and depth of flavour. 1/2 cup green peas (fresh or frozen) – sweet and slightly crunchy. 1 green chilli (slit) – adds moderate heat. Adjust to taste. Flavourful whole spices

1 bay leaf – for a subtle earthy flavour. 1 inch cinnamon stick – adds warmth and mild sweetness; 2-3 green cardamom pods – adds floral aroma; 2-3 cloves – adds depth and mild heat; ½ teaspoon cumin seeds – enhances aroma and flavor; 1 star anise (optional) – adds a subtle licorice aroma.

Step-by-step cooking instructions

Step 1: Prepare the rice

Cleanse the basmati rice below strolling water 2-three instances till the water flows pristine.This gets rid of extra starch and stops the rice from turning into sticky. steep the rice for about 20 minutes. This helps the rice cook evenly and stays fluffy. After 20 minutes, drain the rice and set aside.

Step 2: Cook the Pulao

Heat the fat Add 2 tablespoons of ghee or oil in a heavy-bottomed frying pan, wok or pressure cooker and heat on medium heat. Add whole spices Add the cumin seeds and let them sizzle. Add the bay leaf, cinnamon, cloves, cardamom and star anise. Deep fry for 30 seconds till aromatic. deep fry the onions. Add the thinly sliced onions and fry till it turns to golden brown.

Stir occasionally to prevent burning. Add green peas and green chillies Add green peas and green chillies. Stir and cook for about 1 minute. Add rice and fry Add the soaked and drained rice to the frying pan. Stir gently for 1-2 minutes to coat the rice in the ghee and spices.

This step enhances the flavor and keeps the rice from falling apart while cooking. Add water and salt Add 1.5 cups of water and salt to taste. Stir well. Add half a teaspoon of lemon juice to keep the rice grains together (optional).

Step 3: Cooking Instructions

Cook in a Pot (Pan Method)

Cover the pot with a tight fitting lid and cook the pulao on low heat for 12-15 minutes. Do not stir while cooking to prevent the rice from falling apart. After 15 minutes, turn off the heat and let the pulao (with the lid on) stand for another 5 minutes.

Cooking in a pressure cooker

Close the lid and cook on medium heat for about 1 minute. Turn off the heat and let the pressure release naturally before opening the pot.

Cooking in a pressure cooker

For steps 1 to 5, use the saute mode. Add water, close the lid, set the pressure cooker to pressure cook (high), and cook for 5 minutes. Allow the pressure to release naturally for 10 minutes and then release the pressure immediately.

Step 4: Flake and serve

Once the pulao is cooked, fluff the rice lightly with a fork to separate the grains. Garnish with fresh coriander leaves. Serve hot with raita, yogurt or your favourite curry. Tips for making the perfect pee pulao.

Use aged basmati rice. It gives the best consistency and flavour. Soaking the rice is important, as this helps the rice cook evenly and not become mushy. Don’t stir too much after adding the water, as stirring can break down the rice grains. Use fresh green peas, if possible, as this adds a natural sweetness to the pulao.

FAQs

How to make Peas Pulao

This dish is quick to prepare and requires few ingredients, making it perfect for everyday meals and special occasions. The natural sweetness of the green peas complements the warmth of the spices, making it a popular heartwarming dish in many households.

Short note on Flake and serve

It gives the best consistency and flavour. Soaking the rice is important, as this helps the rice cook evenly and not become mushy. Don’t stir too much after adding the water, as stirring can break down the rice grains. Use fresh green peas, if possible, as this adds a natural sweetness to the pulao.

short note on Ingredients

To prepare the rice 1 cup basmati rice – use long grain rice for best results. 1.5 cups water – adjust as needed depending on the type of rice. 1/2 tsp salt – to taste. 1/2 tsp lemon juice (optional) – helps separate the rice grains. Cooking the Pulao 2 tablespoons ghee or oil – ghee adds rich flavour, oil makes the dish vegan. 1 small onion (thinly sliced) – adds sweetness and depth of flavour.

1/2 cup green peas (fresh or frozen) – sweet and slightly crunchy. 1 green chilli (slit) – adds moderate heat. Adjust to taste. Flavourful whole spices 1 bay leaf – adds a subtle earthy flavour. 1 inch cinnamon stick – adds warmth and mild sweetness; 2-3 green cardamom pods – adds floral aroma; 2-3 cloves – adds depth and mild heat; ½ teaspoon cumin seeds – enhances aroma and flavor; 1 star anise (optional) – adds a subtle licorice aroma.