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Muttar Pulao

A simple but flavourful Pakistani rice and peas dish that is perfect as a main or as the side to any curry dish.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: pakistani
Keyword: dairy free, gluten free, sugar free, Vegetarian
Servings: 4


  • 1 1/2 cup basmati rice - I prefer sella basmati rice
  • 2-3 tbsp oil
  • 1 tbsp whole cumin seeds (plus 1 tsp extra for garnish)
  • 1 small cinnamon stick
  • 1 whole clove (laung)
  • 2 whole black peppercorn
  • 6-7 curry leaves
  • 1 large onion, diced
  • 1/2 tsp salt
  • 1 cup frozen peas
  • 2 cups water or stock
  • 1 tsp ground black pepper


  • Rinse the rice until the water turns clear then soak the rice in water for at least 30 mins. Drain and set aside.
  • In a large saucepan with a lid, on medium high heat 2-3 tbsp oil, add 1 tbsp cumin seeds, cinnamon stick, clove, black peppercorns and curry leaves. Cook for 2-3 mins until sizzling and fragrant.
  • Add onions and salt and cook for 10 mins until onions start to soften and turn golden on the edges.
  • Add the 1 cup frozen peas, and 2 cups water or stock. Bring to a boil. Now is the time to check for salt and adjust to taste.
  • Add the soaked and drained rice and allow to come to a boil again.
  • Once the rice has absorbed most of the liquid, turn the heat down to a simmer. Sprinkle the rice with 1 tsp cumin seeds and black pepper and then place the lid on the pot. Allow the rice to steam for at least 8-10 mins undisturbed. (Do not lift the lid to check on it! Trust the process! The steam needs to stay in the pot so the rice can get nice and fluffy!)
  • Uncover and fluff the rice. Serve warm with some curry or yogurt!