Green Pea Rice Recipe – Authentic Indian Jeera Matar Pulao

Last Updated on 2 months by Neha Deshmukh

Green Pea Rice Recipe – Authentic Indian Jeera Matar Pulao

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Jeera Matar Pulao, or Green Pea Rice. It’s comfort food at its finest, and honestly, it’s way easier to make than you might think. I first learned this from my nani (grandmother), and it instantly became a favorite. The aroma alone transports me right back to her kitchen!

Why You’ll Love This Recipe

This isn’t just any rice dish. Jeera Matar Pulao is a beautifully fragrant and flavorful one-pot meal. It’s perfect as a light lunch, a side dish with your favorite curry, or even a simple weeknight dinner. Plus, it’s ready in under 30 minutes! It’s a fantastic way to enjoy the freshness of peas and the warmth of Indian spices.

Ingredients

Here’s what you’ll need to make this delicious Jeera Matar Pulao:

• 4 cups cooked rice (Basmati is best!)
• 1 cup green peas (fresh or frozen)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 inch cinnamon piece
• A few cloves
• 2-3 green cardamom seeds
• 1-2 star anise
• 1 bay leaf
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Basmati Rice: Seriously, use Basmati. It’s long-grained, fluffy, and has a lovely aroma that complements the spices perfectly. I prefer aged Basmati for the best texture. (Around 200g dry Basmati rice will yield about 4 cups cooked).
• Ghee: Ghee (clarified butter) is traditional and adds a richness you just can’t get with oil. It also helps toast the spices beautifully.
• The Spice Blend: This is where the magic happens! Cumin, cinnamon, cloves, cardamom, star anise, and bay leaf create a warm, aromatic base. Don’t skimp on the spices – they’re what make this dish special.
  • Regional Variations: Spice blends can vary! Some families add a pinch of turmeric for color, or a tiny bit of red chili powder for a little heat. Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your basmati rice is cooked and ready to go. I usually cook it separately to ensure it’s perfectly fluffy. Set it aside.
2. Now, heat the ghee in a nice, heavy-bottomed pan over medium-low heat. Once melted, add the cumin seeds, cinnamon piece, cloves, cardamom seeds, star anise, and bay leaf.
3. Let these spices toast for about 1-2 minutes. Keep a close eye on them – you want them fragrant, not burnt! This is so important for developing the flavor.
4. Add the green peas to the pan and stir well to coat them with the spiced ghee.
5. Pour in about ¼ cup of water (or ½ cup if you’re using fresh peas). Cover the pan and let the peas cook until they’re tender – usually about 5-7 minutes for frozen, and 8-10 for fresh.
6. Gently mix in the cooked rice and salt. Fluff it all up so the rice gets nicely coated with the pea-spice mixture.
7. Cover the pan again and let it steam for 2-3 minutes. This helps all the flavors meld together. And that’s it!

Expert Tips

• Don’t overcook the peas! You want them to have a little bit of bite.
• If your rice is a little dry, add a tablespoon or two of hot water before steaming.
• For extra flavor, you can add a squeeze of lemon juice right before serving.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the number of cloves and omit the chili powder (if using).
  • Medium: Use the recipe as written.
  • Spicy: Add ½ – 1 tsp of red chili powder along with the spices.
• Festival Adaptations: This is a popular dish for festivals like Holi and Diwali. During Diwali, I sometimes add a handful of chopped cashews and raisins for extra richness.

Serving Suggestions

Jeera Matar Pulao is fantastic on its own, but it also pairs beautifully with:

• Dal Makhani (Black Lentil Curry)
• Shahi Paneer (Creamy Cottage Cheese Curry)
• Raita (Yogurt Dip)
• A simple side salad

Storage Instructions

Leftovers 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 Jeera Matar Pulao?

Basmati rice is the way to go! Its long grains and delicate flavor really shine in this dish.

Can I use oil instead of ghee? What difference will it make?

You can, but ghee adds a unique richness and flavor that oil just can’t replicate. If you use oil, choose a neutral-flavored one like sunflower or vegetable oil.

How do I adjust the cooking time for fresh vs. frozen peas?

Frozen peas generally take about 5-7 minutes to cook, while fresh peas take 8-10 minutes.

What if I don’t have all the whole spices? Can I use spice powders?

While whole spices are best for flavor, you can use spice powders in a pinch. Use about ½ tsp of cumin powder, ¼ tsp of cinnamon powder, and a pinch each of clove and cardamom powder.

How can I make this recipe ahead of time?

You can cook the rice and prepare the spice blend ahead of time. Store them separately and then assemble the dish just before serving.