Aloo Matar Pulao | How to cook Potato Green Peas Pulao

Aloo matar pulao is a delightful Indian rice dish crafted with fragrant basmati rice, serving as the perfect canvas for a symphony of flavors. Diced potatoes, tender and succulent, intermingle with vibrant green peas, infusing each grain of rice with a taste that’s both comforting and fulfilling. The dish embodies the essence of Indian cuisine, where spices and ingredients come together to create magic on the plate.

Aloo Matar Pulao
Aloo Matar Pulao

In the kitchen, a pot comes alive with the aroma of spices dancing in harmony. Cumin, coriander, and garam masala form the backbone of the dish, infusing it with layers of depth and complexity. Onions, slowly caramelized to perfection, release their natural sweetness, while tomatoes add a hint of tanginess, creating a balanced and flavorful base for the pulao.

As the rice joins the fragrant mixture in the pot, it eagerly absorbs the essence of the spices and vegetables, each grain swelling with flavor. With a splash of water, the rice begins to simmer gently, allowing all the ingredients to meld together and create a cohesive dish that tantalizes the senses.

Once cooked to perfection, the aloo matar pulao is served hot, each plate a work of art brimming with vibrant colors and enticing aromas.

Whether enjoyed on its own or paired with a side of cooling raita or tangy pickle, aloo matar pulao is a culinary masterpiece that captures the heart and soul of Indian cooking. From north to south, east to west, it is cherished with joy and savored with every delightful bite, a testament to the rich tapestry of flavors that Indian cuisine has to offer.

Aloo Matar Pulao

Aloo Matar Pulao

Aloo matar pulav is a fragrant and flavorful rice dish. It features aromatic basmati rice cooked with potatoes (aloo) and green peas (matar), seasoned with a blend of spices such as cumin, cloves, cinnamon, and cardamom. The dish is typically cooked in ghee or oil, which adds richness to its taste. Aloo matar pulav is often garnished with fresh cilantro and served with yogurt, raita, or a side salad, making it a satisfying and wholesome meal. With its vibrant colors, tantalizing aroma, and balanced flavors, this dish is a popular choice for both casual dinners and special occasions.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 300 kcal


  • 3 Bowl
  • 1 Knife
  • 1 Chopper Board
  • 1 Cooking Pan
  • 1 Spatula
  • 1 Measuring Cups
  • 1 Measuring Spoons


  • 2 cup Basmati Rice
  • 15 nos Small Size Potato
  • 1 cup Green Peas
  • 3 nos Onion
  • 1 bunch Beans
  • 2 inch Ginger
  • 8 nos Garlic
  • 5 nos Green Chilli
  • 4 nos Carrot
  • 3 nos Tomato
  • ½ no Lemon
  • 3 tbsp Oil
  • 2 nos Bay Leaf
  • 1 no Star Anise
  • 2 nos Cinnamon
  • 5 nos Clove
  • 10 nos Black Pepper
  • 15 nos Curry leaves
  • 1 tsp Turmeric Powder
  • 2 tsp salt
  • 2 tsp Corriander powder
  • ¼ tsp Garam masala Optional
  • 4 cup Water


  • Take a bowl and wash 2 cup Basmati Rice thoroughly then soak it for 20 minutes.
  • Soak 15 nos Small Size Potato in water, remove cover from 2 inch Ginger and 8 nos Garlic and collect them in a bowl. Take 5 nos Green Chilli, chop them and add in the same bowl.
  • Take 3 nos Onion, chop them, take 1 bunch Beans, chop them, take 4 nos Carrot, and 3 nos Tomato make them into small pieces. Take out the soaked potatoes and chop into 4 parts.
  • Now grind Ginger, Garlic and Green Chilli using stone or mixer grinder.
  • Take a Pan heat 3 tbsp Oil on medium flame. Then add 2 nos Bay Leaf, 1 no Star Anise, 2 nos Cinnamon, 5 nos Clove, and 10 nos Black Pepper. Then add 15 nos Curry leaves, and chopped onions. Fry from medium to high flame until onion changes the color.
  • Then add Ginger garlic paste and mix it. Add Carrot and Beans and fry for 2 minutes from medium to high flame. then add Potato and mix it for 2 minutes. then add tomatoes and mix for 2 minutes.
  • Now add 1 tsp Turmeric Powder, 2 tsp salt, 2 tsp Corriander powder, and ¼ tsp Garam masala. Mix them thoroughly.
  • Now add 4 cup Water mix it and add ½ no Lemon. Mix it thoroughly.
  • Now add soaked rice in it separating from the water. Let it boil on high flame by closing the lid. Now add 1 cup Green Peas and mix it gently so that rice doesn't break.
  • Cook by closing the lid and opening it and mixing gently for 2-3 times until the rice gets half cooked. It took around 5 minutes. Now lower the flame and close the lid. Check in couple of minutes of rice is cooked. Once cooked, turn off the flame and remove the pan from the stove.
  • Let it cook in steam for 15 minutes. Aloo Matar Pulao is ready.



Serve hot. Can be served with curd or green chutney or Pickle.
Keyword Aloo Matar Pulao, Green Peas Pulao


3 Bowl

1 Knife

1 Chopper Board

1 Cooking Pan

1 Spatula

1 Measuring Cups

1 Measuring Spoons



Basmati Rice – 2cups

Potato Matar – 1cup

Adrak Lehsun Paste

Green Chilli

Onion – 3no.s medium size

Beans – Small Bunch




Khade Masale

Haldi – 1tsp

Namak – 2tsp

Dhaniya Powder – 2tsp

Garam Masala – 1/4tsp


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