Name: Matar Pulao (Peas Pulao)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian & Pakistani
Ingredients: 400 g (2 cups) basmati rice, soaked 20 min; 200 g (1½ cups) green peas (fresh or frozen); 1 onion, thinly sliced; 1 tbsp ginger–garlic paste; 2 green chillies, slit; 3 tbsp oil or ghee; 1 tsp cumin seeds; 1 cinnamon stick, 3 cloves, 3 cardamom, 1 bay leaf; 700 ml water; Salt to taste

Matar pulao with green peas and whole spices in basmati rice — Photo: Fatimahope · CC BY-SA 4.0 · Wikimedia Commons

Matar pulao is the weeknight hero of South Asian kitchens — basmati and green peas tempered with cumin and whole spices, cooked in a single pot. It's light, fragrant and ready in half an hour, pairing beautifully with almost any curry or simply a bowl of yoghurt.

Servings: 4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Difficulty: Easy
Rice: Long-grain basmati

Method

Tick a step to mark it done.

Step 1: Heat the oil and add cumin seeds and whole spices until fragrant.
Step 2: Add the onion and fry until light golden. Add ginger–garlic paste and green chillies.
Step 3: Add the peas and sauté for 2 minutes.
Step 4: Add the drained rice and stir gently to coat. Add the water and salt.
Step 5: Bring to a boil, then cover and cook on low until the water is absorbed and the rice is fluffy, about 12–15 minutes.
Step 6: Rest 5 minutes, then fluff with a fork.