Matar Pulao

If there’s one rice dish that brings together simplicity, fragrance, and comfort, it’s the classic Matar Pulao. Made with aromatic basmati rice, fresh green peas, whole spices, and subtle layers of flavor, this one-pot recipe has long held a place on Indian family tables—whether for a regular weekday meal or a festive thali.

Though humble, Matar Pulao can easily be elevated to an elegant side dish for guests. Its versatility and gentle flavors make it an ideal companion for rich curries, dry stir-fries, and chutneys. And the best part? It’s naturally vegetarian and effortlessly vegan-friendly with just a small swap.

A Timeless Dish with a Seasonal Soul

Green peas, or matar, have traditionally marked the arrival of winter in Indian kitchens. Families would look forward to shelling fresh peas and folding them into dals, snacks, and pulaos. Matar Pulao often made appearances during small gatherings, temple feasts, and lunchboxes, as it offered the satisfaction of a biryani—but with half the effort and a lighter touch.

Even today, when frozen peas are available year-round, the dish retains its status as a go-to for home cooks wanting something nourishing yet festive.

Why Matar Pulao Works So Well for Vegetarian Menus

The aromatics from the whole spices, the earthy sweetness of peas, and the silky richness of coconut milk come together to create a depth of flavor that doesn’t rely on dairy or meat.

Ingredient Notes – Why Each One Matters

While the ingredient list looks short, each one pulls its weight in terms of flavor and texture

• Basmati rice brings that light, long-grained fluffiness that’s essential for pulao.
• Green peas offer sweetness and texture—fresh ones are ideal, but frozen work just fine.
• Whole spices (bay leaf, cardamom, cinnamon, cloves) add a soft, warming aroma that perfumes the rice beautifully without overpowering.
• Green chili, ginger, garlic ground together—this is the flavor base that lifts everything.
• Coconut milk replaces plain water to make the rice lush and mildly creamy.
• Onions add depth and a touch of sweetness.
• Mint leaves are optional, but highly recommended for their refreshing finish.

🌿 Vegan Swap – Swap out the ghee with neutral oil or vegan butter for a fully plant-based version. Coconut milk already makes it rich and creamy, so you won’t miss the dairy at all!

What Happens in the Pot

You start by soaking the rice. That step is crucial — it shortens the cooking time and helps the rice stay separated and fluffy.

Then, heat a mix of ghee and oil in a pressure cooker (or a heavy-bottomed pot if you’re skipping the pressure cooking). Once the fat is hot, drop in the whole spices — you’ll hear them crackle. That’s your signal: the flavors are blooming.

In go the onions and slit green chilies. Sauté until soft and translucent. Then add your ginger-garlic-green chili paste. Fry it gently until the raw smell disappears. Now, toss in the fresh green peas and salt — let them cook down for a few minutes to soak in all those aromatics.

At this point, drain your soaked rice and stir it in gently. You don’t want to break the grains. Give it a minute, then pour in the diluted coconut milk and scatter in your mint leaves.

💡 Pro Tip: Use fresh coconut milk if possible — it adds a subtle sweetness that pairs beautifully with the peas.

Pressure cook it for one whistle — no more. Let it rest, fluff it up, and you’ve got perfectly spiced, fluffy, fragrant matar pulao.

How to Serve It Right

This pulao is a crowd-pleaser that holds its own, but it also pairs beautifully with:

• Raita – Try a cucumber or boondi raita to add a cool, creamy contrast.
• Papad & Pickle – Add crunch and tang.
• Curries – Pair it with a curry like Brinjal Lobia or Cauliflower Masala for a wholesome main.

How to Pack and Store It

For lunchboxes – Let it cool before packing to prevent condensation. Pair it with a small container of raita and a papad.

To refrigerate – Store in an airtight box. It stays good for up to 2 days. Reheat with a splash of coconut milk or water to bring it back to life.

Freezer-friendly? Not recommended. The rice and peas lose texture after thawing.

Making It Party-Ready

Matar Pulao is perfect for a potluck or festive spread because:

• It holds heat well in a casserole.
• It looks and smells great in a buffet line.
• It complements both dry and gravy sides.

Make a double batch in a large pressure cooker or rice cooker. Garnish with fried cashews and mint before serving to elevate the look.