Simple & Flavorful Matar Pulao Recipe for Everyday Meals
If you’re looking for a quick, comforting rice dish packed with flavor, matar pulao is a perfect choice. The natural sweetness of green peas (matar) blends beautifully with the tanginess of tomatoes, creating a light yet satisfying meal. Ideal for lunchboxes or busy weekdays, this recipe is both easy and delicious.
Ingredients You’ll Need
Step-by-Step Cooking Method
1. Prepare the Rice
Wash basmati rice thoroughly and soak it in water for about 20 minutes. Drain and keep aside.
2. Saute the Spices
Heat oil or ghee in a pressure cooker or pan. Add cumin seeds, bay leaf, cloves, and cinnamon. Let them release their aroma.
3. Cook the Base
Add sliced onions and sauté until golden. Mix in ginger-garlic paste and green chilies, cooking for a minute until fragrant.
4. Add Tomatoes & Spices
Add chopped tomatoes and cook until soft and mushy. Then add turmeric, red chili powder, and salt. Let the mixture cook well until oil starts separating.
5. Add Matar & Rice
Stir in green peas and cook for 2–3 minutes. Add soaked rice and gently mix everything together.
6. Cook the Pulao
Pour in water, add garam masala, and mix well. Cover and cook:
7. Garnish & Serve
Fluff the rice gently and garnish with fresh coriander leaves.
Serving Suggestions
Serve hot with:
This matar tomato pulao is light, nutritious, and comes together in under 30 minutes. With minimal ingredients and maximum taste, it’s a go-to comfort dish that never disappoints.
Ingredients You’ll Need
- 1 cup basmati rice
- 1 cup green peas (matar)
- 2 medium tomatoes (finely chopped)
- 1 onion (thinly sliced)
- 2 green chilies (slit)
- 1 tsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 bay leaf
- 1 tsp cumin seeds
- 2 cloves
- 1 small cinnamon stick
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves (for garnish)
Step-by-Step Cooking Method
1. Prepare the RiceWash basmati rice thoroughly and soak it in water for about 20 minutes. Drain and keep aside.
2. Saute the Spices
Heat oil or ghee in a pressure cooker or pan. Add cumin seeds, bay leaf, cloves, and cinnamon. Let them release their aroma.
3. Cook the Base
Add sliced onions and sauté until golden. Mix in ginger-garlic paste and green chilies, cooking for a minute until fragrant.
4. Add Tomatoes & Spices
Add chopped tomatoes and cook until soft and mushy. Then add turmeric, red chili powder, and salt. Let the mixture cook well until oil starts separating.
5. Add Matar & Rice
Stir in green peas and cook for 2–3 minutes. Add soaked rice and gently mix everything together.
6. Cook the Pulao
Pour in water, add garam masala, and mix well. Cover and cook:
- Pressure cooker: 2 whistles
- Pan: Cook covered until rice is soft and water is absorbed
7. Garnish & Serve
Fluff the rice gently and garnish with fresh coriander leaves.
Serving Suggestions
Serve hot with: - Raita (curd with spices)
- Pickle or papad
- A simple salad
This matar tomato pulao is light, nutritious, and comes together in under 30 minutes. With minimal ingredients and maximum taste, it’s a go-to comfort dish that never disappoints.
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