If you’re looking to try something new and aromatic, the Mattar Milk Pulao recipe is perfect. This dish is a unique twist on classic peas pulao, where fragrant basmati rice is cooked with green peas in rich milk, resulting in a creamy, mildly sweet, and perfectly spiced rice dish that pairs beautifully with raita, curry, or even just on its own.
Below is a complete guide to help you cook an authentic Mattar Milk Pulao at home, with easy-to-follow steps, an ingredients list, variations, and serving suggestions. This is your ultimate one-stop article for making the perfect creamy peas pulao with milk.
What is Mattar Milk Pulao?
Mattar Milk Pulao is an Indian rice dish where rice and green peas (mattar) are cooked in milk instead of just water or stock. This technique makes the pulao creamy, rich, and flavorful. Unlike plain pulao, the milk base gives the rice grains a velvety texture while the peas add freshness and colour.
It is a popular dish in some Indian households, especially during festivals or special family lunches. The mild spices and creamy finish make it appealing even to kids and people who don’t like spicy food.
This dish is also known as creamy peas pulao in some regions because of its rich consistency and use of whole milk.
Why You’ll Love This Recipe
It’s rich and creamy without being heavy.
Easy to cook with pantry staples.
Vegetarian, and can be made vegan with substitutes.
Perfect for lunch boxes, dinner parties, or festive meals.
Customizable with nuts or spices as per taste.
Whether you’re an experienced cook or a beginner, this Mattar Milk Pulao recipe is designed to deliver delicious results every time.
Ingredients for Mattar Milk Pulao
Main Ingredients
- 1 cup basmati rice
- 1 cup green peas (fresh or frozen)
- 2 cups full-fat milk
- ½ cup water (as needed)
- 2 tbsp ghee or oil
Whole Spices
- 1 bay leaf
- 2–3 cloves
- 2–3 green cardamom pods
- 1 small cinnamon stick
- 1 tsp cumin seeds
Other Ingredients
- 1 medium onion, thinly sliced
- 1 green chilli, slit
- 1 tsp ginger-garlic paste
- Salt to taste
- Optional: 10–12 cashews, raisins
How to Make Mattar Milk Pulao – Step-by-Step Instructions
Step 1: Rinse and Soak the Rice
Wash basmati rice in water 2–3 times until the water runs clear.
Soak for 20–30 minutes for longer, fluffier grains.
Drain before cooking.
Step 2: Prepare the Base
Heat ghee or oil in a heavy-bottomed pan or pressure cooker.
Add cumin seeds. Once they crackle, add bay leaf, cloves, cardamom, and cinnamon.
Sauté for 30 seconds until fragrant.
Step 3: Sauté the Onion and Spices
Add sliced onions and sauté until golden brown.
Add green chilli and ginger-garlic paste. Cook for 1–2 minutes until the raw smell disappears.
Step 4: Add Peas and Rice
Add the green peas and stir for a minute.
Add the soaked, drained rice and gently sauté for 2–3 minutes. This helps coat the rice in the ghee and spices.
Step 5: Pour Milk and Water
Add 2 cups of full-fat milk and ½ cup water.
Add salt to taste. Stir gently to combine everything evenly.
Step 6: Cook the Pulao
Cover and cook on low-medium heat for 12–15 minutes until the rice is cooked and the liquid is absorbed.
Alternatively, pressure cook for 1 whistle on medium heat.
Let the pressure release naturally.
Step 7: Garnish and Serve
Optionally, roast cashews and raisins in ghee and sprinkle on top.
Fluff gently with a fork. Serve hot with raita, pickle, or curry.
Pro Tips for Perfect Mattar Milk Pulao
Always soak the rice to get long, separate grains.
Use full-fat milk for the best creamy texture.
Adjust the water/milk ratio if using different rice varieties.
Add nuts or fried onions on top for extra richness.
Be gentle when stirring to avoid breaking rice grains.
Variations You Can Try
Vegan version: Use coconut milk or almond milk instead of dairy milk.
Spicier: Add ½ tsp garam masala or a few peppercorns.
Nutty: Add fried almonds or cashews for crunch.
Vegetable version: Add diced carrots, beans, or corn for more nutrition.
What to Serve with Mattar Milk Pulao
This Mattar Milk Pulao recipe pairs wonderfully with:
Boondi raita or cucumber raita
Paneer butter masala or any rich curry
Simple dal fry
Pickles and papad
Green chutney
Because of its creamy and mild flavour, it acts as a perfect base for spicier side dishes.
Health Benefits of Mattar Milk Pulao
Milk adds calcium, protein, and a creamy finish without needing cream.
Green peas provide plant-based protein, fibre, and vitamins.
Basmati rice is easy to digest and aromatic.
This dish is a balanced meal option when paired with yoghurt or vegetable curry.
Storage and Reheating Tips
Store leftover pulao in an airtight container in the fridge for up to 2 days.
To reheat, sprinkle 1–2 tbsp of milk or water on top and microwave covered or steam in a pan.
Avoid freezing as milk-based rice dishes can change texture after thawing.
FAQs About Mattar Milk Pulao Recipe
Can I use toned milk?
Yes, but full-fat milk gives a richer result. Toned milk makes it lighter.
Can I skip green peas?
Sure! You can substitute with corn, carrots, or mixed veggies.
Is this recipe kid-friendly?
Absolutely! It’s mildly spiced and creamy, making it appealing to kids.
Final Thoughts on Mattar Milk Pulao Recipe
The Mattar Milk Pulao recipe is a delicious way to elevate simple rice and peas into a festive, aromatic, and creamy meal. It’s perfect for family lunches, dinner parties, or when you want something special without much effort.
With its rich texture, balanced spices, and gentle sweetness from milk, this pulao stands out as a must-try Indian rice dish. Whether you’re cooking for guests or meal-prepping for the week, it’s sure to impress.
