Green Pea Pilaf/ Matar Pulao

Green Pea Pilaf, or Matar Pulao, is a traditional Pakistani rice dish that consists of lightly spiced rice and peas.  It’s a fabulous alternative to plain rice, and it’s also great on it’s own with a side of mint chutney.  Or, you can be like my husband and eat it with shami kababs (recipe coming soon!) 🙂

The recipe is highly versatile, in fact it’s the same recipe for Chickpea Pilaf with the chickpeas swapped out for green peas.  I suppose it can even be cooked with meat, along with its stock, for a one-pot meal.  Go ahead, get experimentin’ 😉




Matar Pulao

Yield:  2 Servings


  • 1 cup rice, soaked for 15 minutes
  • 1 onion, thinly sliced
  • Oil, a few tablespoons
  • 1 black cardamom
  • 8 cloves
  • 8 whole black peppers
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons yogurt, whipped
  • Salt, to taste
  • 1 cup peas 


Heat oil over medium-high heat and fry the onions until they are soft and transparent.  Add all of the spices and ginger-garlic paste, mix, and cook for about 8 – 10 minutes.

Add the peas, yogurt, rice, and about 1 ½ cups of water.  Cook over medium-high heat until there is barely any water left and steam holes appear.  Cover with lid and reduce heat to low and allow the steam to cook the rice until completely done, approximately 25 minutes.



15 responses

  1. My all time fave 🙂 I love it with shami kababs too and lots of zeera raita.

    Do you ever add tomatoes to rice? I never do but I’ve seen some people doing so and end-result is quite yummy too.

    ps: any recipes for boti-kabab?

    • The only time I add tomatoes to rice is in Biryani or Tahari… I’m sure it adds a nice flavor to rice though!
      I wish I had a good and reliable recipe for boti kabab… I’ll be on the lookout for one and let you know as soon as I find it!

  2. I just learnt a new way to make matar pulao! how exciting! I don’t use ginger-garlic paste or dahi in mine, am so excited to try your recipe. Don’t mind if I do a spin off post soon 🙂

  3. Pingback: Instant Pot Tandoori Roast Chicken - Cooked in Under 30 Minutes! - Flour & Spice

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