This peas with rice recipe is a quick, comforting one-pot meal made with fragrant basmati rice, frozen green peas, and mild spices.
It’s perfect for busy weekdays, lunchboxes, or when you want something light yet satisfying. Love peas? Try my curried green peas for a delicious change!
When you’re unsure what to cook, rice with green peas is the perfect go-to. It’s a simple, one-pot meal ready in just 20 minutes.
⭐Reasons to try green peas rice
- Quick one-pot meal – perfect for busy weekdays.
- Mild, comforting flavors that everyone enjoys.
- Gluten-free and dairy free recipe.
- Light yet filling, ideal for lunch or dinner.
- Kid-friendly and lunchbox-perfect.
- Uses simple pantry ingredients.
Green peas are a wholesome, flexible ingredient that fits beautifully into many recipes, such as
📋Ingredients
To make matar pulao recipe, you need these items:
Peas - You can use fresh, canned, or frozen peas. I prefer frozen peas for this green peas pulao recipe as they’re convenient and naturally sweet.
Rice - Basmati rice works best for its aroma and fluffy texture, but any rice you have on hand will do. Soaking the rice beforehand makes it soft and fluffy, though I skipped soaking the rice this time.
Along with oil, I add 2–3 tablespoons of ghee to enhance the flavor and give the rice a rich, aromatic finish. You’ll find the same comforting touch of ghee in recipes like ghee bhuna chicken, and sooji halwa
See the recipe card for quantities.
👩🍳How to cook white rice with peas?
Rinse the rice well. Heat oil and ghee in a pan or pressure cooker. Add cumin seeds and bay leaf, let them turn aromatic.
Add sliced onions and sauté until soft and lightly golden. Stir in the frozen green peas, rice, salt, red chilli powder, garam masala, and cook for 2 minutes.
Pour in water, mix well, cover, and cook until the rice is fluffy and the water is absorbed. If using pressure cooker, cook for 2-3 whistles on low heat. Turn off the heat and let it rest for 5 minutes or until the pressure releases.
Fluff gently with a fork. Garnish with fresh coriander leaves and serve warm matar pualo.
❄️Storage
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat gently with a splash of water or microwave it for a minute before serving!
Serving Ideas
Serve peas rice with plain yogurt or raitas such as:
Chutney/dip
- Coriander-mint chutney
- Onion-tomato chutney
- Garlic chutney
- All-purpose dipping sauce
- Red chilli chutney
- Haydari meze
Pickles - Pickled cauliflower, mango, lemon and chilli pickle.
Salad - cucumber beet salad, and crunchy nutty veg salad
ℹ️FAQ
Yes, frozen peas work perfectly for this recipe. They’re convenient, naturally sweet, and don’t require thawing.
Frozen peas should be added after sautéing the onions. Add them directly from the freezer (no thawing needed) along with the rice and spices. Cook for 2 minutes. Add water, mix well, then cook under pressure or covered with a lid until the rice is done.
For best results, add ¾ cup of green peas for every 1 cup of rice. This gives a balanced flavor without overpowering the rice. If you prefer fewer peas, you can use ½ cup, or increase it to 1 cup for a more peas-forward dish.
The ideal water-to-rice ratio in rice and peas is 2 cups of water for every 1 cup of soaked basmati rice. If the rice isn’t soaked, add ½ cup more water to ensure the rice cooks perfectly.
Absolutely. This recipe can be made in a pressure cooker, rice cooker, or even an Instant Pot with minor adjustments to water and cooking time.
📝Tips
- Add whole spices like cloves or cinnamon for extra aroma.
- Replace water with vegetable stock or coconut milk for a richer flavor.
- For more flavorful rice, include ginger-garlic paste while sautéing the onions.
- For spice, add green chillies or my 2-ingredient chilli oil.
More Rice Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Peas with Rice
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Equipment
- Pressure cooker
Ingredients
- ¾ cup Frozen green peas
- 1 cup Basmati rice (unsoaked)
- 2 tablespoon Oil
- 1 tablespoon Ghee
- ½ teaspoon Cumin seeds
- 1 Bay leaf
- 1 Onion
- 1 teaspoon Salt
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala
- 2.5 cups Water
- Cilantro
Instructions
- Wash the rice well and thinly slice the onions.
- Heat oil and ghee in a pan or pressure cooker. Add cumin seeds and bay leaf. Let them turn aromatic.
- Add sliced onions and sauté until soft and lightly golden.
- Stir in the frozen green peas, rice, salt, red chilli powder, garam masala, and cook for 2 minutes.
- Pour in water, mix well, cover, and cook until the rice is fluffy and the water is absorbed.
- If using pressure cooker, cook for 2-3 whistles on low heat. Turn off the heat and let it rest for 5 minutes or until the pressure releases.
- Fluff gently with a fork. Garnish with fresh coriander leaves and serve warm peas with rice!
Notes
- This green peas rice doesn’t include turmeric, but the addition of garam masala and red chilli powder gives it a subtle brown hue and a warm, flavorful aroma.
- Replace water with vegetable stock or coconut milk for a richer flavor.
- Add whole spices like cloves or cinnamon for extra aroma.
- For spice, use green chillies or my 2-ingredient chilli oil.
- For more flavorful rice, include ginger-garlic paste while sautéing the onions.
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Nutrition
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