Peas Pulao is a delicately flavored rice recipe made with peas and spices. It is served with a refreshing Kachumar Raita making it delicious and nutritious at the same time.


Pulao is a classic Indian-Pakistani recipe that is served at almost every wedding and party. Many people love to relish this delectable dish during their family get-togethers, office lunches, or even at home. It has several variations, one of which is this Peas pulao.

Peas Pulao is a quick, healthy, and delicious Indian dish. It has the flavors of all-time favorite to the Indians and is most loved by non-Indians too.

The peas in the Pulao add a unique flavor to it while they remain intact through the boiling process. Once they are cooked, they turn into a soft and fluffy texture.

Peas are grown in abundance all over the world, but they’re especially known for their nutritional value!

Memories of my childhood are full of peas. I can still taste the fresh-from-the-farm feel of them, especially when they were served with a simple Avocado and Peas Baby Food. Also try Zucchini and Green Peas Coconut Curry, Potato and Peas Samosa Muffins, and Mixed Vegetable Masala.

Peas pulao close up

Why Do You Love This Recipe?

I’m sure you’ll this simple recipe for a variety of reasons, including:

  • It is a one-pot meal.
  • This easy-to-make recipe uses very few ingredients so you can prepare it in less than 30 minutes.
  • It is wholesome and loaded with nutrients.
  • It is a very light and tasty Indian meal.
  • It’s a great vegetarian option for dinner.
  • It is vegan and gluten-free. So it is great for fitness freaks.
  • Additionally, you have a variety of cooking methods, including pressure cooking or using a skillet on the stovetop.
  • The majority of pulao recipes ask for a generous amount of whole spices. Only cumin, bay leaves, and star anise are needed for my recipe. It does, however, get better. You may exclude all of the entire spices and still have a delectable, wholesome supper.
  • In India, this dish is particularly popular because of its ability to be cooked in advance and it can be taken with you when you go on picnics.
  • It is delicious hot or at room temperature.
  • It can be served in different ways, including serving it with a ton of salads, daal, curries, stews, or different styles of raita.
  • It is highly customizable. You can add more vegetables (like potatoes, carrots, or beans) to it to make it your own.


Ingredients for peas pulao

For Pulao

  • Basmati rice – I used long-grain basmati rice. You can’t beat the flavor, texture, and scent of aged basmati rice.
  • Peas – For this rice dish, you can use either fresh or frozen peas.
  • Onion – Before you start, make sure you finely cut your onion.
  • Garlic – Use fresh for greater flavor.
  • Green chili – Fresh green chilies are the best! 
  • Cumin seeds – Cumin seeds are added to this dish to give it a hint of warmth and earthiness.
  • Star anise – It gives it a sweet licorice flavor.
  • Bay leaf – Aromatic spice, a staple for pulao.
  • Salt – I use sea salt, but you may use any natural salt.
  • Avocado oil – I used avocado oil for making pulao. Because of its numerous health benefits, avocado oil is favored. You can use coconut or olive oil in place of avocado oil.

For Kachumar raita

  • Coconut yogurt – Yogurt is another important ingredient of this pulao. Coconut yogurt is quite different nutritionally from regular yogurt, having little protein or calcium and significantly more fat. It offers defense against some viruses and bacteria.
  • Onion –Yellow, white, and red onions also work best for this raita.  
  • Tomato – For this recipe, tomatoes are a need. Along with flavor, they provide a striking brilliant red color.
  • Cucumber – Using firm English cucumbers is recommended but not essential.


  1. Wash and soak rice in water for almost half an hour before cooking.
  2. In a pan add some oil.
  3. Fry sliced onion and dry spices.
  4. Add in garlic and green chili paste (I smashed one clove of garlic with one green chili in a mortar and pestle).
  5. Fry a bit and add peas along with salt.
  6. Give it a good mix add some water and cover.
  7. When the water evaporates and the peas are cooked add in soaked rice.
  8. Add water according to the rice.
  9. Cover and cook until the rice is done.
  10. This pulao tastes delicious with kachumar raita.

For Kachumar Raita

  1. Chop all the vegetables and add to coconut yogurt. Give it a good mix and it’s done.

Serving Suggestions- Sides For Peas Pulao

Serve this Peas pulao with kachumber raita on the side. 

In addition to mango or lemon pickle, you can also serve a bowl of chilled yogurt, or raita and onion ring with pea pulao. My preferred accompaniments for pea pulao are any curry or dal and homemade yogurt.


Although I prefer to cook it fresh, leftovers keep well in the refrigerator. If there are any leftovers, store them in the fridge for up to two days in an airtight container.

If properly packaged, it keeps for a month in the freezer.

Note: not recommended to freeze kachumber raita.

Reheating Pulao

In contrast to most other curries and dishes, when you reheat rice in the microwave, sprinkle a few drops of water on top. This produces steam, preventing the rice from drying out.

Recipe Notes

  1. Instead of basmati rice, you can use jasmine or brown rice for this dish. Probably, the dish won’t come out the same.
  2. Remove extra starch from the rice by rinsing it three times in cool, running water.
  3. Rice should be soaked in water for 20–30 minutes. Cook the rice after draining the soaking water.
  4. Make sure the rice-to-water ratio is correct. If you are using 2 cups of rice, use 4 cups of water. Use the double quantity of water.
  5. Use a fork to fluff up the rice when it has finished cooking. The best approach to ensure that it stays fluffy and prepared for serving is to do this before placing it on your platter.

Substitutions & Variations

For the sake of displaying the peas, I kept my version simple, but feel free to make it whatever you like it. 

Veggies: You can add other veggies to your matar pulao recipe. Almost any vegetable, including diced potatoes and carrots, cauliflower, or beans may be added.

You can choose to skip the onions if you choose. Some people prefer to cook pulao without onions.

Rice: You have a choice of different rice alternatives. I would advise using basmati rice, but you may use brown rice to produce a healthy version of matar pulao.  

Spices: Feel free to use any whole spices, it will still be fantastic!

Herbs:  Can be added for a delightful herby flavor and taste. Coriander leaves (cilantro) and mint, with equal amounts of each, are two examples. If you have any fresh parsley on hand, you can add it.

Other Rice Recipes To Try:

Frequently Asked Questions

May I Use Frozen Peas To Make Matar Pulao?

The best flavor comes from fresh and seasonal peas, which are only available throughout the winter season. So, if you’re creating something out of season, just use frozen peas. I don’t plan on making matar pulao with canned peas.

Can You Use Other Veggies Instead Of Peas?

Of course! Depending on the seasonal veggies that are available in the markets at the time, you can alter this recipe. Depending on the vegetables included, the dish’s flavor will alter, but it will always be worth the effort.

If you have any leftover vegetables in your refrigerator or freezer, this recipe for matar pulao is a great way to use them. I enjoy changing up the vegetables during the summer to provide a range of hues and textures. During the colder winter months, however, the flavor is dominated by hearty squashes and root vegetables. Play around with whichever vegetables you like, and you’ll be pleasantly surprised by the results every time.

Are Peas Healthy?

Peas are packed with multivitamins and minerals. Great source of zinc, vitamin C & E also contains antioxidants that help to strengthen the immune system. Good for diabetes, cardiovascular disease, and arthritis.

What Is Kachumar Raita?

Kachumar Raita is a simple colorful yogurt sauce made with onion, tomato, and cucumber, and optionally you can add cilantro and mint. Season this dish with salt, pepper, chaat masala powder, or red chili powder to get a refreshing taste to go along with your exotic vegetarian fare.

ingredients for kumbari

Is Coconut Yogurt Better Than Greek Yogurt?

If you are trying to avoid dairy then unsweetened coconut yogurt is a better substitute than Greek yogurt. It is cholesterol free and contains probiotics. You can substitute coconut yogurt for almond, cashew, or soy yogurt, or just use unsweetened Cashew cream instead.

Give this pea pulao and kachumber raita recipe a try. It’s incredibly delicious and super easy. I hope you like it.

As always, I would love to hear from you. So if you tried this recipe or any other from my website, please let me know how it turned out in the comments below. Thanks for visiting my Recipes, and I hope to see you again soon!

Potato and peas pulao

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Kachumar Raita in white plate on white background

Peas Pulao with Kachumar Raita

Peas Pulao is a delicately flavored rice recipe made with peas and spices. It is served with a refreshing Kachumar Raita making it delicious and nutritious at the same time.
5 from 1 vote
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Indian
Keyword: Peas Pulao with Kachumar Raita
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 servings
Calories: 253kcal



  • 2 cups Basmati rice washed and drained (I prefer to use brown rice)
  • 1 cup green peas
  • 2 tablespoons avocado oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 green chili or 1/4 teaspoon Cayenne pepper
  • 1 teaspoon cumin seeds
  • 1-2 star anise
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 4 cups water or vegetable broth divvided

For Katchumar Raita

  • 1 1/2 cups unsweetened coconut yogurt
  • 1 tablespoon onion chopped
  • 1 tablespoon tomato
  • 2 tablespoons cucumber chopped



  • Wash and soak rice in water for almost half an hour before cooking.
  • Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, ginger, and chili, and cook for 30 seconds.
  • Add cumin seeds, star anise, bay leaf, and salt.
  • Stir in the peas, and 1/4 cup water, and let to cook for a minute, stirring constantly.
  • Add rice and remaining water. Bring to a boil, cover the saucepan and reduce the heat to a simmer and cook until the rice is tender and the water has evaporated. For brown basmati rice, it will take about 50 minutes.

For The Kachumar raita

  • Place yogurt in a bowl, and add onion, tomato, and cucumber and stir.


Calories: 253kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 335mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 1mg