Peas pulao recipe | How to make matar pulao | Hasi batani palav

By Latha on December 15th, 2016

peas pulao recipe karnataka style

Peas pulao or pulav recipe explained with step by step pictures. Peas pulao is prepared using basmati rice, green peas, onion, garlic, ginger, cashews, bay leaf, cinnamon, cloves, cardamom, star anise and coconut milk. Adding coconut milk gives a divine taste and aroma to the pulao. Try this tasty Peas pulao recipe and enjoy.

Generally in Karnataka pulao or palav is prepared using sona masuri rice. But peas pulao or jeera rice is prepared using basmati rice. This is a hotel style peas pulao. I have posted couple of pulao recipes on this website like vegetable pulao, tomato pulao and pudina pulao recipes.

If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, Iyengar puliyogare, puliyogare, lemon rice, ghee rice, pongal, gorikayi rice bath and vangi bath recipes.

Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.

Peas pulao recipe

Preparation time: 10 min
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

  1. 1 cup basmati or long grain rice
  2. 4 tbsp ghee or oil
  3. 1 cup fresh green peas
  4. 1.5 cup water
  5. 0.5 cup thick coconut milk
  6. 1 small bay leaf
  7. 1 star anise
  8. 2 petals of mace / japatre (optional)
  9. 1 cardamom
  10. 0.5 finger length cinnamon
  11. 5 - 6 cloves
  12. 1 tsp finely chopped ginger
  13. 4 - 5 cloves garlic finely chopped
  14. 1 - 2 green chili
  15. 2 tbsp chopped pudina or mint leaves (optional; can be replaced with methi leaves)
  16. 5 cashews broken
  17. 2 onion finely chopped
  18. 1 tbsp finely chopped coriander leaves
  19. 2 tsp lemon juice (optional)
  20. Salt as per your taste

Instructions for making peas pulao:

  1. Rinse the rice and soak it for 10 minutes.basmati rice for peas pulao or matar pulao
  2. De-shell the green peas and chop the peas and onion for peas pulao or matar pulao
  3. Finely chop ginger, garlic and mint leaves. Keep all other spices ready.ginger garlic and cashews for peas pulao or matar pulao
  4. Extract 1/2 cup thick coconut milk using 1/2 cup grated coconut and 1/2 cup water. You can also use store bought coconut milk.ginger garlic and cashews for peas pulao or matar pulao
  5. Heat ghee or oil in a pressure cooker. Add in bay leaf, star anise, mace, cardamom, cinnamon and cloves. Fry them for few seconds.spices for peas pulao or matar pulao
  6. Add in finely chopped ginger, garlic and broken cashews. Fry them for few seconds.ginger garlic and cashews for peas pulao or matar pulao
  7. Add in finely chopped pudina (mint) leaves and slit green chili. Fry for few seconds. Adding pudina leaves is optional and it can be replaced with methi leaves (menthe soppu).green chili and mint leaves for peas pulao or matar pulao
  8. Add in finely chopped onion. Give a quick mix.onion for peas pulao or matar pulao
  9. Add in de-shelled green peas. Fry until onions are soft. Do not burn them or colour should not peas for peas pulao or matar pulao
  10. Add in drained rice and fry for 2 minutes.rice for peas pulao or matar pulao
  11. Add in 1.5 cup of water, 0.5 cup of coconut milk and give a quick stir. Please note the water quantity may vary depending on the rice quality.water for peas pulao or matar pulao
  12. Add in salt, mix well and cook the peas pulao by making 2 whistles.salt for peas pulao or matar pulao
  13. As soon as the pressure subsidies, open the lid and add in chopped coriander leaves and lemon juice (optional). Fluff or mix the peas pulao carefully. Serve it hot with salad or raita.coriander leaves and lemon juice for peas pulao or matar pulao

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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