Matar pulao (or rice with ginger and peas)

Scroll down to content
Jump to Recipe Print Recipe Pin it!

Why complicate things?

Matar pulao is one of the things my mother makes when she wants to get something on the table quickly.

I also make it all the time especially on week nights when I don’t have much time to cook.  To keep it simple and light, I will eat it with raita (yogurt with garnishes). 

There are number of ways of making the pulao but this one is the simplest recipes for making rice pulao. Life is complicated so it’s good to indulge in simple things sometimes.

And it’s uber delicious and can be served with number such as pomegranate raita , coriander and mint chutney and daal

Course Dinner, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories/Serving 183kcal


  • 1 cup white rice preferably the basmati rice
  • 1 small onion peeled and thinly sliced (small is 1-2 inches in diameter; you can also use shallots too)
  • 1- inch fresh ginger peeled and thinly sliced, lengthwise
  • 1/2 cup frozen or fresh peas
  • 11/2 tsp cumin seeds
  • 4-5 black peppers optional
  • 1 black cardamom optional
  • 1-2 tbsp cooking oil I prefer to use ghee (clarified butter you can use any cooking oil
  • Salt to taste


  • Wash and soak the rice in water for 10-15 minutes.
  • Heat a large pan (better to use a wide wok with deep sides). Add oil to the wok and once the oil is hot, add the cumin seeds, pepper and cardamom.
  • As the cumin seeds start to sputter (few seconds if the oil is hot), add the onion and ginger.
  • Turn the heat to low and fry the onions until they are light brown and translucent.
  • Add the peas and stir fry for 3-4 minutes ( 6-7 minutes if using frozen peas)
  • Now add two cups of water and salt to the pan and bring it to boil.
  • Drain the water from the soaked rice and add it to the boiling water.
  • Bring the rice to boil and then turn the heat to low and cover the pan.
  • After 10 minutes, turn off the heat. All of the water should have dried out but if not, keep it on the heat for a bit longer.
  • Remove the lid and cover the pan with a cotton cloth until ready to serve.



Serve with pomegranate raita or coriander chutney.
Tried this recipe?Mention or tag #myincrediblekitchen!


Recipe for making rice pulao
Pulao w karahi chicken

4 Replies to “Matar pulao (or rice with ginger and peas)”

  1. We made the recipe even simpler by not adding the peas. It was delicious 😋 Super easy, and super yummy as a basic rice dish that goes with everything. This is a huge compliment coming from a Chinese who is very snobbish about her rice

  2. 5 stars
    Lovely photograph and such an easy recipe. My daughter made it as a

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: