A fragrant Pakistani rice dish featuring tender green peas, warming whole spices, and golden fried onions.
Pakistani Matar Pulao is a comforting one-pot rice dish in which basmati rice and green peas are cooked with ghee, ginger-garlic paste, and aromatic spices. Cumin, cardamom, cloves, cinnamon, bay leaves, and black pepper give the pulao its distinctive fragrance and savoury depth.
The rice absorbs the flavour of the seasoned chicken or vegetable stock as it cooks, while the green peas add colour and a naturally sweet taste. Finished with fresh coriander and crispy fried onions, this simple yet flavourful pulao makes a satisfying meal for family lunches, dinners, or special gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
2 cups green peas
3 tbsp ghee
2 onions, sliced
1 tbsp ginger-garlic paste
1 tsp cumin
4 cardamom pods
4 cloves
1 cinnamon stick
2 bay leaves
1 tsp black pepper
Salt, to taste
5½ cups chicken or vegetable stock
Fresh coriander, for garnish
Fried onions, for garnish
Method
Wash and Soak the Rice
Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain well and set aside.Fry the Onions and Toast the Spices
Heat the ghee in a heavy-bottomed pot. Add the sliced onions and fry until golden. Stir in the ginger-garlic paste, cumin, cardamom, cloves, cinnamon, bay leaves, and black pepper. Cook briefly until the spices become fragrant.Add the Green Peas
Add the green peas to the pot and cook for approximately 2 minutes, stirring gently so they become coated with the aromatic mixture.Add the Rice and Stock
Add the drained rice and pour in the chicken or vegetable stock. Season with salt and stir gently to distribute the ingredients evenly.Cook Until Tender
Bring the mixture to a boil, then cover the pot and reduce the heat to low. Cook for approximately 20 minutes, until the rice is tender and the liquid has been absorbed.Rest and Garnish
Turn off the heat and leave the pulao covered for 10 minutes. Gently fluff the rice with a fork and garnish with fresh coriander and fried onions before serving.
Serve
Serve the Pakistani Matar Pulao hot with chicken curry, mint raita, pickle, and cucumber salad. The cool raita and fresh cucumber balance the warmth of the spices, while the curry adds a richer accompaniment to the fragrant rice.