Green Pea Rice Recipe – Authentic Indian Flavors & Shahi Jeera

Last Updated on 4 months by Neha Deshmukh

Green Pea Rice Recipe – Authentic Indian Flavors & Shahi Jeera

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Green Pea Rice, or Matar Pulao as it’s often called. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. This version has a lovely touch of shahi jeera, which elevates the flavor to something truly special. It’s comforting, flavorful, and surprisingly easy to make!

Why You’ll Love This Recipe

This Green Pea Rice isn’t just another rice dish. It’s a complete meal in itself, packed with flavor and goodness. The shahi jeera adds a unique, slightly sweet and earthy note that you won’t find in your average pulao. Plus, it’s a fantastic way to enjoy fresh (or frozen!) green peas. You’ll love how quickly it comes together, making it perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Green Pea Rice:

• 3 tablespoon oil
• 1 bay leaf (tej patta)
• 1 medium cinnamon stick
• 2 cloves (laung)
• 2 cardamoms (elaichi)
• 0.5 teaspoon shahi jeera (caraway seeds)
• 2 medium onions, finely sliced
• 3 slit green chilies
• 1 teaspoon ginger garlic paste
• 3 medium tomatoes, chopped
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala powder
• 0.25 teaspoon black pepper powder
• 2 tablespoon green peas (matar)
• 1 tablespoon chopped coriander leaves
• 3 mint leaves
• 3 cups basmati rice
• 5.5 cups water

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Green Pea Rice turns out perfectly!

Shahi Jeera (Caraway Seeds) – A Unique Flavor Profile

Shahi jeera isn’t your everyday cumin. It has a more delicate, slightly sweet flavor. If you can find it, it really makes a difference! It’s often available at Indian grocery stores.

Basmati Rice – Choosing the Right Grain

I always recommend using aged basmati rice for the best results. It’s longer-grained and stays fluffy after cooking. Rinse the rice well under cold water until the water runs clear – this removes excess starch and prevents stickiness. About 2-3 rinses usually does the trick.

Spice Blend – The Heart of the Flavor

Don’t be shy with the spices! They’re what give this dish its authentic Indian flavor. You can adjust the red chili powder to your liking, but a little bit adds a lovely warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, cloves, cardamom, and shahi jeera. Sauté for just a few seconds until fragrant – you don’t want to burn the spices!
2. Now, add the sliced onions and sauté until they turn translucent and light golden brown. This usually takes about 5-7 minutes. Stir in the slit green chilies and ginger-garlic paste. Cook for another minute or two until the raw aroma disappears.
3. Time for the tomatoes! Add the chopped tomatoes, salt, red chili powder, turmeric powder, garam masala, and black pepper powder. Cook until the oil starts to separate from the masala – this is a sign that the spices are well cooked.
4. Pour in 5.5 cups of water. Add the green peas, chopped coriander leaves, and mint leaves. Finally, gently add the rinsed basmati rice. Give it a quick stir and adjust the salt if needed.
5. Close the pressure cooker lid and cook for 1 whistle on medium heat (followed by a natural release of pressure). If you prefer a quicker method, you can cook for 2 whistles with a quick release, but I find the natural release yields fluffier rice. Let the steam settle completely for about 5 minutes before opening the lid.
6. Once the pressure is released, gently fluff the rice with a fork. Be careful not to mash it! Serve hot with raita or kurma.

Expert Tips

• Don’t overcrowd the pressure cooker. This can affect the cooking time and result in unevenly cooked rice.
• If you’re using frozen peas, you can add them directly to the cooker without thawing.
• For extra flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

Spice Level Adjustment

My family loves a little heat, but you can easily adjust the spice level by reducing the amount of red chili powder or omitting the green chilies altogether.

Vegan Adaptation

This recipe is naturally vegetarian! To make it vegan, simply ensure your ghee (if using) is plant-based.

Pressure Cooker vs. Pot Cooking

Don’t have a pressure cooker? No problem! You can make this in a heavy-bottomed pot. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through and the water is absorbed.

Regional Variations – North Indian vs. Mughlai

Some North Indian versions include potatoes, while Mughlai variations might incorporate dried fruits like raisins and cashews for a richer flavor. Feel free to experiment!

Serving Suggestions

Green Pea Rice is delicious on its own, but it pairs beautifully with:

• Raita (yogurt dip)
• Kurma (vegetable or meat stew)
• A simple dal (lentil soup)
• Pickle

Storage Instructions

Leftover Green Pea Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for this Green Pea Rice?

Basmati rice is the way to go! Its long grains and delicate flavor complement the spices perfectly.

Can I use frozen green peas in this recipe?

Absolutely! Frozen peas work just as well as fresh. No need to thaw them before adding them to the cooker.

How do I adjust the spice level of this dish?

Reduce the amount of red chili powder or omit the green chilies. You can always add a pinch of cayenne pepper later if you want a little extra kick.

What is Shahi Jeera and can I substitute it?

Shahi jeera is caraway seeds. If you can’t find it, you can use regular cumin seeds, but the flavor won’t be quite the same.

How can I prevent the rice from sticking to the bottom of the pressure cooker?

Rinsing the rice well and using enough water are key. Also, avoid stirring the rice too much during cooking.

Can this be made in an Instant Pot?

Yes! Use the same ingredients and instructions, but set the Instant Pot to “Manual” or “Pressure Cook” for 4 minutes, followed by a natural pressure release for 10 minutes.

Enjoy making this Green Pea Rice! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!