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."


30 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

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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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  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 i...

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. ...

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 sp...

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 expecti...

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 ...

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...

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

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.

Fast, easy, and delicious. This fragrant rice dish is an excellent accompaniment to any Indian meal.