1. Introduction (What is Green Peas Pulao?)

• Green Peas Pulao, also known as Matar Pulao, is a fragrant, mildly spiced North Indian rice dish.
• It is cooked with long-grain basmati rice, frozen green peas, whole spices, herbs, and aromatics.
• Frozen peas work perfectly because they retain color, sweetness & texture.
• This recipe is ideal for lunchboxes, light dinners, festive meals, weekend cooking, or meal prep.
• The pulao can be served with curd, raita, pickle, papad, or dal fry.

2. Full Ingredient List (All in Points)

Rice & Main Ingredient

• 2 cups basmati rice (long-grain, premium quality)
• 1 ½ cups Frozen Green Peas (rinsed & drained)

Vegetables & Aromatics

• 1 large onion (thinly sliced)
• 1 green chili (slit, optional)
• 1 tbsp ginger-garlic paste

Whole Spices (Essential for Aroma)

• 2 bay leaves
• 4 cloves
• 4 green cardamom
• 1 cinnamon stick (1 inch)
• 1 star anise (optional)
• 1 tsp cumin seeds

Powder Spices

• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp black pepper
• Salt to taste

Liquid Ingredients

• 3 tbsp ghee or refined oil
• 4 cups water (for pressure cooker)
• OR 4½ cups (for pot cooking)

Herbs

• ½ cup coriander leaves (finely chopped)
• 8–10 mint leaves (optional for freshness)

Optional Add-ons for Extra Flavor

• 1 tbsp lemon juice
• 10 cashews (lightly fried)
• 2 tbsp fried onions

3. Equipment Needed (Points Only)

• Large pressure cooker OR heavy kadhai/pot
• Ladle
• Chopping board & knife
• Bowl for soaking rice
• Fine strainer
• Measuring cups/spoons

4. Preparation Steps (Before Cooking)

Step A: Prepare the Rice

• Take 2 cups basmati rice.
• Wash 3–4 times until water turns clear.
• Soak for 20–25 minutes (ensures each grain stays separate).
• Drain completely before cooking.

Step B: Prep Green Peas

• Take 1½ cups Frozen Green Peas.
• Rinse once to remove ice crystals.
• No need to boil separately.

Step C: Slice Onions & Gather Spices

• Thinly slice one onion.
• Keep whole spices ready on a plate.
• Keep ginger-garlic paste ready.

5. Step-by-Step Cooking Instructions

Phase 1 — Heat Oil & Bloom Spices

• Place a pressure cooker or pot on medium flame.
• Add 3 tbsp ghee/oil.
• Once hot, add:
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 4 green cardamom
  • Cinnamon stick
  • Star anise (optional)
• Let spices crackle and release aroma.
• This step flavors the entire pulao and gives a restaurant-style fragrance.

Phase 2 — Add Onion & Fry

• Add thinly sliced onion.
• Sauté for 4–5 minutes until golden brown.
• Do not burn; caramelization adds sweetness and depth.

Phase 3 — Add Aromatics

• Add 1 tbsp ginger–garlic paste.
• Sauté until raw smell disappears (1 minute).
• Optional: Add 1 slit green chili for heat.

Phase 4 — Add Frozen Green Peas

• Add the rinsed frozen peas into the pot.
• Mix & sauté for 2 minutes.
• Frozen peas retain texture better than fresh peas, so don’t overcook.

Phase 5 — Add Powdered Spices

Add the following:

• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper

Mix thoroughly so spices coat the peas and onions evenly.

Phase 6 — Add Pre-Soaked Rice

• Add the soaked and drained basmati rice gently.
• Stir very lightly to avoid breaking the rice grains.
• Sauté the rice for 2 minutes — this step makes the pulao fluffy and non-sticky.

Phase 7 — Add Water & Salt

• Add 4 cups water (for cooker).
• Add salt to taste.
• Mix gently once.
• Add mint leaves for fragrance (optional).

Phase 8 — Cook the Pulao

If using Pressure Cooker:

• Close lid.
• Cook on medium flame for 2 whistles.
• Switch off flame.
• Allow pressure to release naturally.

If using Pot/Kadhai:

• Cover with tight lid.
• Cook on low flame for 15–18 minutes.
• Do not stir while cooking; rice will break.

Phase 9 — Final Touches

• Open the lid gently.
• Fluff rice with a fork (not a spoon).
• Add:
  • ½ tsp garam masala
  • Chopped coriander
  • Lemon juice (optional for brightness)
• Add fried cashews or fried onions if desired.

6. Serving Ideas (Points Only)

Serve Green Peas Pulao with:

• Cucumber raita
• Boondi raita
• Masala curd
• Dal tadka
• Dal fry
• Paneer butter masala
• Mixed vegetable curry
• Papad & pickle

7. Storage & Reheating Instructions

Storage

• Refrigerate in airtight container for 2 days.
• Do not freeze cooked pulao (rice texture becomes mushy).

Reheating

• Sprinkle 1 tbsp water.
• Heat covered in microwave for 1–2 minutes.
• OR steam in a pan for 5 minutes.

8. Nutrition (Approx per Serving)

• Calories: 300 kcal
• Carbs: 52 g
• Protein: 6 g
• Fat: 7 g
• Fiber: 4.5 g

9. Chef Tips & Variations (High-Value Points)

For Extra Flavour

• Add 1 tbsp ghee before serving.
• Use homemade garam masala for richer aroma.

Spicy Version

• Add 2 chopped green chilies.
• Add ½ tsp crushed black pepper.

Veggie-Loaded Version

Add:

• Carrots
• Beans
• Sweet corn

Shahi Pulao Version

Add:

• 1 tbsp fried raisins
• Cashews
• Saffron milk

Hyderabadi Touch

• Add mint + fried onions
• Cook with a tablespoon of ghee

For Kids

• Reduce chili
• Add 1 tbsp butter