Matar Pulao (Rice with Peas)

Matar Pulao (Rice with Peas)

FKhan 0

"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."

Ingredients 30 m {{adjustedServings}} servings 313 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 28

  1. 40 Ratings


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.

Mary E

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.


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.