Matar pulao is a dish that doesn’t ask for much attention, and that’s exactly why it earns a permanent place at the Pakistani dinner table. Made with fragrant whole spices, golden onions, and green peas, this is the rice dish I turn to when I want something reliable, aromatic, and satisfying. It’s vegan, ready in under 45 minutes, and uses the traditional dum method to get each grain perfectly fluffy and separate.

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What is Matar Pulao?

I’m back with with a trusted Jillani household classic: matar pulao. It’s a simple, fluffy pilaf made with fragrant whole spices, caramelized onions, and green peas. In Pakistan, when you say ‘pulao’, people immediately think of some type of meat pulao. But there are probably as many vegetarian versions of pulao as there are meat ones. Pulao or pilaf is simply rice cooked in broth.

Matar pulao is not the most glamorous recipe but it’s a trusted and versatile one that frequently makes its way to my dinner table. It pairs well with a ton of Pakistani and non-Pakistani dishes! It’s also a great beginner recipe for cooks learning to cook Pakistani food for the first time.

The Basics of Pulao

Since I still struggle to make roti (I know, embarrassing), I frequently make pulao as a side to my Pakistani dishes. I recently did a small online class on the fundamentals of pulao so you can get super comfortable making and playing around with it. Here’s what I shared.

 Browning Onions

The browning of onions maybe the most important steps of the pulao. As Saliha, author of Khazana, wisely told me for this piece on TASTE, “too pale, it’s flavorless…too dark, too sticky.” You want to fry the onions till they are a nice medium brown color.  

Whole Spices

The incorporation of aromatics or whole spices is critical. While I have seen people use ground spices in pulao, that is controversial. It creates a sharper flavor that distracts from the pulao’s primarily aromatic nature. You can however, play around with the range and quantity of the aromatics. The classic ones are black cardamom, whole cumin seeds, cinnamon sticks, whole peppercorns and cloves as used in the recipe.

The “Dum” Method (Steaming the Rice)

The “dum” process maybe the second most important step of pulao. Used in both biryani and pulao, it’s when you let the rice steam on very low heat towards the end. It’s what gives pulao and biryani that lovely fluffy quality. You want each rice grain to be separate.

Ingredients

• Vegetable Oil: I typically use vegetable oil but any neutral oil with a high smoke point, such as sunflower or canola oil, works well.
• Yellow Onion: I prefer to use yellow onion for pulao but you can use red or white onion a pinch. You will just need to adjust cooking time.
• Crushed garlic: You can buy this at the store or just crush it yourself using a food processor or mortar and pestle.
• Crushed ginger: You can again, buy this at the store or make it at home. Peel roughly 1-inch piece of fresh ginger, and mince it in a food processor.
• Black cardamom: This imparts the pulao with a smoky flavor. If you don’t have black cardamom, don’t swap it out for green cardamom (they are very different). Just leave it out if you can’t find it in your pantry.
• Cinnamon stick: This infuses the pulao with a delicate, sweet aroma. Do not substitute it with cinnamon powder.
• Bay leaf
• Whole black peppercorns: I love black peppercorns for their punchy and peppery flavor.
• Cumin seeds: Best to use whole cumin seeds to give the pulao a warm, nutty and earthy flavor.
• Peas: You can use fresh or frozen peas. With frozen peas, make sure you thaw them before folding them into the pulao.
• Salt: I use ground Himalayan rock salt but you can use any variety. Just adjust based on taste.
• Basmati rice: Basmati rice works best for this pulao. In a pinch, you can substitute it with another variety of long-grained rice but the pulao may turn out to be a bit mushy.

How to Make Matar Pulao

Brown onions over medium-low heat: Heat oil over medium-low heat, and add whole spices. Once fragrant, fold in onions, and fry until an even golden brown.

Add crushed garlic and ginger: Fold in crushed garlic and ginger, and briefly fry until it no longer smells raw.

Add peas, salt and rice: Add peas, salt, and stir until well-mixed. Gently fold in rice.

Add water, cover and bring to a boil. Remove lid, and reduce water to a simmer. Let the water boil out. Once the water boils out, reduce heat to lowest setting. Wrap the tight fitting lid with a kitchen cloth, and place firmly on the pot. Let the rice steam for 10 to 12 minutes.

Matar Pulao FAQ’s

How do I double the recipe?

If you want to double the recipe, just double the ingredients. You however, may need to adjust the amount of water you add to the rice based on the pot you are using. Ideally, the water should not be more than 2-inches above the rice so add accordingly. You may also need to adjust the suggested cooking times so pay attention to done-ness cues rather than the given time.

Why does my pulao turn out mushy?

Your pulao can turn out mushy for several reasons. It’s important to wash the rice in several changes of water to remove excess starch. You also need to adjust the heat based on the pot you are using to speed up the cooking time. I cover the pot with a lid to bring it to a rapid boil and lower to a simmer over medium to medium-low heat to allow the water to boil out in 10 to 12 minutes. Lastly, the longer you let the rice steam under a tight-fitting, wrapped lid, the higher the chances of a fluffier pulao!

What to Serve With Matar Pulao

Matar pulao is incredibly versatile. It can be paired with both Pakistani and non-Pakistani dishes. Personally, I love to serve it with: