Matar Pulao (Pea Pilaf) - Jazz Discount Bazar

July 23, 2020   -

Matar Pulao (Pea Pilaf)

A Pakistani household classic, matar pulao is the textbook rice dish to stir up vibrant meat curries or serve alongside a spoonful of flavorful yogurt and salad.


  • 1/3cup oil canola/sunflower/vegetable
  • 1medium yellow onion sliced in half rings
  • 1tsp crushed ginger
  • 1tsp crushed garlic
  • 1black cardamom
  • 1-inch cinnamon stick
  • 1bay leaf
  • ½tsp black peppercorns
  • ½tsp cumin seeds
  • 1cup peas
  • 2tsp salt or to taste
  • 2cups rice


  • Heat oil in a stockpot and add onions. Fry on medium-low heat till they are a medium golden brown, about 12 minutes.
  • Add crushed ginger and garlic, and fry for 30 seconds.
  • Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
  • Add peas and fry for a few seconds.
  • Add 4 cups water, salt and rice. Bring to boil.
  • Lower to a simmer, and let the water boil out, about 10 minutes.
  • Once the water has boiled out, remove from heat. Wrap a tight-fitting lid with a cloth and place it firmly on the pot. Bring the dial back to the lowest point and let the rice steam for 12 minutes.
  • Remove from heat, place in serving dish, and fluff the rice with a fork.

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