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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Fragrant Basmati Rice Pilaf with Peas

Matar Pulao

(48 reviews)
"

This simple dish always brings a sense of comfort. The sweetness of the peas complements the aromatic spices beautifully, and it pairs wonderfully with any curry or yogurt on the side.

"
Fragrant Basmati Rice Pilaf with Peas
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

5g

Carbs

38g

Fat

6g

Calories

220 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1 cup
(rinsed and soaked for 20 minutes)
frozen peas1 cup
(thawed)
ghee or oil2 tbsp
onion1 medium
(thinly sliced)
water2 cups
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
bay leaf1
green cardamoms3
cloves2
cinnamon stick1 inch

Directions

Sauté the Aromatics

  1. Heat ghee in a heavy-bottomed pot over medium heat.
  2. Add cumin seeds, bay leaf, cardamoms, cloves, and cinnamon stick. Let them sizzle and become fragrant for about 30 seconds.
  3. Add sliced onions and sauté until they turn golden brown, about 5-7 minutes.

Combine Rice and Peas

  1. Drain the soaked rice and add it to the pot, stirring gently to coat the grains in the ghee and spices.
  2. Add thawed peas and mix well.
  3. Pour in water and add salt to taste. Stir gently to combine.
Chef's tip: Be gentle with the rice to avoid breaking the grains.

Cook the Pilaf

  1. Bring the mixture to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 10-12 minutes until the rice is cooked and the water is absorbed.
  3. Turn off the heat and let the pot sit, covered, for an additional 5 minutes.
Chef's tip: Resist the urge to lift the lid during cooking to ensure perfectly steamed rice.

Finish and Serve

  1. Fluff the rice gently with a fork, removing the whole spices if desired.
  2. Garnish with chopped cilantro before serving warm.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.