Green Peas Pulao / Matar Pulao with spiced curds ( no onion no garlic)


On festive occassions we do prepare sweet dishes some of which are time consuming, which is why to save time I try cooking simple easy peasy meal combos like pulao raita or the simple no onion no garlic gravies to go with steaming hot rice with no added accompaniments required. Matar Pulao being one of them, is a favourite of mine which hardly takes up any time and is a quick, easy and flavourful no onion no garlic recipe that goes well with any raita and makes a great option on fasting days. With festive season round the corner I’m sharing the recipe of the same below



  • 1 cup basmati rice
  • 1 cup fresh green peas (blanched)
  • 1 to 1 1/2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/8 tsp turmeric powder
  • 2 to 3 tsp goda masala ( I have used ready goda masala)
  • Salt to taste
  • Hot water as required

To be ground to a paste without adding water the spices mentioned below

  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 4 black pepper
  • 1/4th” piece cinnamon
  • 1 small masala velchi /badi elaichi/ black cardamom (use only the seeds)
  • 3 to 4 green chillies (adjust to individual spice required)
  • 3 sprigs coriander leaves chopped finely


  • Wash the rice atleast thrice to get rid of excess starch. Soak in water for 20 minutes, drain water and keep aside.
  • In a nonstick/ ceramic pan heat oil, add mustard seeds. When they splutter add asafoetida, turmeric powder, ground spices, saute well.
  • Add rice and saute well till the masala coats the rice. Add hot water and bring to a boil. When the rice is 3/4th done, add the blanched green peas and goda masala and salt. Cover and cook till done.
  • Serve hot with spiced curds or raita of your choice.


  • Adding blanched green peas when the rice is 3/4th done keeps the colour of peas intact and the peas also don’t get overcooked.
  • Adding goda masala when the rice is 3/4th cooked adds to the flavour and aroma of the rice.
  • Add chillies depending on the spiciness of the chillies as well as keeping in mind black pepper is added. Also goda masala has a pungent flavour.
  • The quantity of water to be added depends on the quality of rice used.
  • Ambemohar rice also can be used instead of basmati rice.

Spiced Curds:

Curds is an accompaniment in Indian meals thats healthy and nutritious.



  • 2 cups curds
  • 1/2 tsp kashmiri chilli powder
  • 1/2 tsp cumin powder
  • Sugar to taste ( add sugar only if the curds is tarter than you like)
  • Salt to taste


In a mixing bowl, whisk curds and add red chilli powder, cumin powder, sugar and salt. Mix well. Transfer to a serving bowl. Sprinkle a little red chilli powder and cumin powder and garnish with coriander leaves.

Serve chilled with pulao, biryani or masale bhath.

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