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Matar Pulao Simplified: How I Mastered the Perfect Spiced Rice
Fozia Siraj

The Only Matar Pulao Recipe You Need: Tested, Tried, and True

Matar Pulao Simplified: How I Mastered the Perfect Spiced Rice
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Pakistani Cuisine
Calories: 1600
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • Rice: 2 cups Basmati rice soaked for 30 minutes
  • Peas: 1 cup fresh or frozen green peas
  • Aromatics: 1 large onion thinly sliced, 1 tbsp ginger-garlic paste
  • Whole Spices: 1 tsp cumin seeds 2 bay leaves, 4-5 green cardamom pods, 1-inch cinnamon stick, 4-5 cloves
  • Liquid: 3.5 cups water or vegetable stock
  • Fats: 3 tbsp oil or ghee
  • Seasoning: Salt to taste
  • Garnish: Fried onions birista and fresh coriander

Equipment

  • 1 Heavy-Bottomed Pot
  • 1 Measuring cups
  • 1 Fork
  • 1 Fine Mesh Strainer
  • 1 Spatula or wooden spoon
  • 1 Tight-Fitting Lid

Method
 

  1. Instructions
  2. Sauté the Spices: Heat oil or ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds, bay leaves, cardamom, cinnamon, and cloves. Sauté for 30 seconds until aromatic.
  3. Build the Flavor: Add the sliced onions and fry until golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.
  4. Combine: Add the green peas and sauté for 2 minutes to lock in their vibrant color. Add the soaked and drained rice, gently tossing to coat each grain in the spiced oil for 1–2 minutes.
  5. Simmer: Pour in the water (or stock) and add salt. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and cook for 12–15 minutes until the water is absorbed and the rice is tender.
  6. Rest and Fluff: Remove from heat and let it rest, covered, for at least 10 minutes. Gently fluff with a fork before serving to keep the grains intact.
  7. Garnish: Top with crispy fried onions and fresh coriander before serving.

Notes

Pro Tip:For perfectly distinct rice grains, always use a "1:1.75" rice-to-water ratio and ensure you soak the basmati rice for at least 30 minutes before cooking. This ensures the rice expands evenly without becoming mushy.