Matar Pulao (Rice with Peas) Recipe -
Matar Pulao (Rice with Peas) Recipe
  • READY IN 30 mins

Matar Pulao (Rice with Peas)

Recipe by  

"This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
  2. Add the green peas to the pan, cover and cook for about 5 minutes.
  3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2006

YUMMY and FRAGRANT!!! The scent kept bringing my whole family (ages 4-40) into the kitchen wondering when dinner would be ready. I followed the recipe exactly except that I used fresh garlic instead of garlic powder. Next time, I would wait until the very end of the cooking time to add the peas. They were very dull colored and over-done. I prefer my peas barely cooked and bright green.

Most Helpful Critical Review
Apr 07, 2011

I made this recipe the other day, and while it was very aromatic and made my whole house smell AMAZING, it was kind of lacking in the flavor department.


40 Ratings

Aug 16, 2012

If you can't find whole spices, 2 cinnamon sticks is about a teaspoon of ground cinnamon, 3 cardamom seeds is about a half teaspoon ground, and 4 whole cloves is about a third teaspoon ground. Edit: Also, I just wanted to add that people commenting on the blandness of the rice are missing the point. This dish is not meant to stand alone, but to be served with other Indian dishes. It has complemented the curries I've served it with very well.

Feb 12, 2009

Because I used ground spices, I prepared this in a slightly different way. I sauteed a small amount of each spice and the uncooked rice in oil. Then added the water and the frozen peas. The spice combination creates a wonderful aroma while cooking and an interesting mild flavor.

Oct 03, 2006

Easy to make. I cut back on the rice and water but kept the spices the same. When I poured the garlic powder/water into the pan I set off the smoke alarm, oops! Good mild dish. I was expecting it to have a bit more flavor, but it was still good. The peas added a nice sweetness. Used brown rice, so cooked for longer, and didn't add the thawed peas until the end of cooking time, they were just perfect.

Mar 26, 2009

This is a great recipe - very interesting spice combination without being overpowering. We had this with Butter Lamb Gravy from this site and enjoyed it thoroughly. I would give this a 5 if not for the way-off cooking time. Do not dream that you will have cooked basmati in 15 minutes unless it is precooked. It takes more like 40-45. Still, the rest of the recipe is excellent! Thanks!

Dec 16, 2009

Good recipe! I don't understand why people are saying that more time is required for rice cooking. I used basmati rice that cooked in 9 minutes after boiling. After boiling the mixture, cover the pan with a little escape for steam. The steam pressure cooks the rice.

Dec 07, 2009

Very simple and very tasty. My family is Pakistani, and I think this recipe is quite close to authentic.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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