Matar Chicken Pulao (Peas Chicken Rice Pilaf)

This matar chicken pulao doesn’t have the grand visual appeal of a biryani, but it’s deceptively and outrageously delicious. Spiced chicken and peas cooked with rice in a rich, fragrant broth, this one-pot meal will make everyone at the dinner table smile.

Granted, chicken and green peas (matar) aren’t a very common combo for pulao, but they really go wonderfully together.

I love the texture, the taste, and the pop of color the peas add to this dish. But more importantly, I get to tell myself (at least until the food coma hits) that with a veggie in there, the meal is balanced. Ahem!

This recipe is simple to make, uses everyday ingredients, and fills the air with an aroma that brings back childhood nostalgia. It has cross-generational appeal.

My husband and I are unapologetic rice lovers, and if you are too, you’ve got to try my beef pulao and my other chicken pulao recipe. They’re both so good!

Pre-cooking notes

• I’ve made this recipe with both white and red onions without issue. What’s important, though, is to slice them as thinly as possible so they don’t come out as thick strings in the finished dish.
• Like many of my rice recipes, I use green chilies in two steps. Chopped chilies go into the flavor base for some heat, and then whole chilies go in later during the dum/steaming step. Which is why you’ll see chilies listed twice in the ingredient list.
• Where I live, frozen, shelled green peas are easy to find in grocery stores, so I rarely use fresh. I just give them a rinse until all the ice melts away. Fresh peas are firmer than frozen, so they might require a slightly longer cook time.
• Use roma/plum tomatoes. I’ve stopped risking any other kind, since I’ve had quite a few misses that made my desi dishes sweet.
• I use lemon juice in this recipe, but lime juice works too. Always use freshly squeezed juice, not bottled.
• If you want impressive-looking, non-mushy rice, use sella/parboiled basmati. It holds up much better to overcooking than regular basmati. That said, I totally get it if plain basmati is all you have, but there will be an adjustment to the soak and cook time, which I’ve shared in the recipe card below.
• I prefer skinless, bone-in chicken, but you can also use boneless. For my pulaos and biryanis, I have the butcher cut a chicken into 12–14 pieces, depending on its size/weight.

A visual guide for making chciekn matar pulao

Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.

Heat oil in a large pot/saucepan over medium heat. Add onion and cook until it starts to turn golden around the edges. Add whole spices (black peppercorns, cloves, cinnamon, black cardamoms, green cardamoms, cumin seeds, star anise, fennel seeds). Sauté for 1 minute.

Add chicken, cook until it's no longer pink. Add ginger and garlic pastes, cook for 2 minutes. Mix in salt, coriander powder, and garam masala, and cook for 2 more minutes. Add yogurt and 3 chopped green chilies. Cook for 5 to 6 minutes or until the chicken is almost cooked.

Add peas and cook for 2 minutes. Then pour in 3 cups of water and bring to a boil over medium-high heat.

Add tomatoes, cilantro, julienned ginger, lemon juice, whole green chilies, and rice. Mix gently.

Partially cover, let liquid reduce over med-high heat (or medium if burner is strong). As liquid cooks down, you'll start to see small bubbles and steam holes across the surface of rice. That’s your cue to give it a brief, gentle stir.

Cover completely, reduce heat to lowest setting. Let it steam 15 minutes. DO NOT remove the lid.

Turn off the heat. DO NOT remove the lid yet. Leave pot on the same burner. Let rice rest for 15 minutes, and then serve.

Serving ideas

I enjoy this pulao with some kachumber (made with onion, cucumber, tomatoes, cilantro, and lime/lemon juice). You can also do some mint or cumin raita on the side. Achar can be too strong in taste and will take over all the other flavors, so I'd avoid.

And that's a wrap!

I know rice dishes can feel intimidating, not just for new cooks, but even for those with some experience. The good news is, you don’t need serious skills or special tricks for this recipe. I’ve developed a process that consistently delivers excellent results.

Fluffy rice, perfectly cooked chicken, zero disasters.

This might just become one of your favorite versions of chicken pulao, and if you give it a try, I’d love to hear from you!

Happy cooking – Nelo