Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Freshly served Matar Pulao
Fresh, delicious matar pulao dish

One-Pot Indian Green Pea Rice (Matar Pulao)

Author: Flavelo
Recipes Side Dishes
Matar (Pea) Pulao represents the elegant minimalism of Indian cuisine. Unlike complex, layered Biryani, Pulao is a one-pot wonder where rice cooks together with spices and vegetables, absorbing every aroma. The long grains of Basmati and the sweetness of green peas, embraced by the holy trinity of cloves, cinnamon, and cardamom, make for a festive side or a light main course.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot with lid
  • Sieve for washing rice
  • Measuring cup

Allergen Information

⚠️ None

Instructions

1 ✓

Wash rice in at least three changes of water until water runs clear, then soak in clean water for 20 minutes. Drain well.

Tip: Soaking allows grains to absorb moisture, elongating them during cooking without breaking.
2 ✓

Heat fat in the pot. Add whole spices (cumin, cinnamon, cloves) and fry for 30 seconds.

Tip: Frying spices in oil (tempering) is essential for releasing aroma.
3 ✓

Add sliced onion and fry until golden brown. Then add crushed garlic and ginger; fry for 1 more minute.

Tip: Darkly fried onions give the rice a subtle brown hue and caramelized flavor.
4 ✓

Stir in drained rice and peas. Gently toss to coat grains in oil and fry for 1-2 minutes.

Tip: Toasting the rice (pilaf method) seals starch, keeping grains fluffy.
5 ✓

Sprinkle with garam masala and salt, then pour in hot water. Bring to a boil.

Tip: Always use hot water to maintain cooking temperature.
6 ✓

Reduce heat to low, cover tightly, and simmer for 15 minutes. DO NOT lift the lid!

Tip: Steam cooks the rice. Lifting the lid releases the magic.
7 ✓

Turn off heat and let it rest covered for another 5-10 minutes. Only then fluff with a fork and stir in cilantro.

Tip: Resting allows remaining moisture to redistribute (reabsorption).

Recipe FAQ

Why is my rice sticky?
You either didn't wash it enough (starch makes it sticky) or stirred it while cooking (which breaks the grains). NEVER stir rice while it's simmering!
How much water exactly?
General rule for Basmati: 1 cup rice to 1.5-2 cups water, depending on how long it soaked.

Ingredients

  • 1 cup Basmati Rice
  • 1 cup Green Peas (fresh or frozen)
  • 2 tbsp Vegetable Oil or Ghee
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 tsp Grated Fresh Ginger
  • 1 tsp Garam Masala
  • 1 tsp Whole Cumin Seeds
  • 3 whole Cloves
  • 1 stick Cinnamon
  • 1 tsp Salt
  • 1.75 cups Hot Water
  • 1 handful Fresh Cilantro