Matar Rice, also known as Matar Bhat, is a simple yet incredibly flavorful rice dish from Indian home kitchens. Made with fresh green peas, aromatic whole spices, herbs like mint, coriander, and fenugreek, and cooked in ghee, this dish is comforting, fragrant, and satisfying.
What makes this recipe special is its herb-based green paste and the gentle sweetness of peas balanced with warm spices. It’s a perfect one-pot meal that pairs beautifully with raita, yogurt, or a simple salad. Whether you’re cooking for a weekday lunch or a light dinner, this mint-methi flavored Matar Rice is sure to impress.
Ingredients
- Fresh green peas – 1 cup
- Rice (washed and soaked) – 1 cup
- Ghee – 2 tbsp
- Asafoetida (hing) – a pinch
- Cashews – 4–5
- Tomato – 1 (finely chopped)
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Red chili powder – ¼ tsp
- Curd (yogurt) – 2 tbsp
- Fresh fenugreek (methi) leaves – ¼ cup (chopped)
- Garam masala powder – ¼ tsp
- Salt – to taste
- Hot water – 2 cups
Whole Spices
- Bay leaf – 1
- Cinnamon stick – a small piece
- Star anise – 1
- Cumin seeds – ¼ tsp
- Green cardamom – 1
- Black cardamom – 1
- Black peppercorns – 5
- Cloves – 2
- Black stone flower (Dagad Phool) – 1 small piece
For the Green Paste –
- Green chilies – 2
- Ginger – 1-inch piece
- Fresh coriander leaves – ½ cup
- Bhavnagari green chili – 1
- Fresh or dried mint leaves – 2 tbsp
Method
Step 1: Prepare the Green Paste
- In a mixer jar, add 2 green chilies, 1 inch ginger, 1/4 cup fresh coriander leaves, 1 Bhavnagari chili, and 2 tbsp dried or fresh mint leaves.
- Grind everything into a smooth green paste and keep aside.
Step 2: Temper the Whole Spices
- Heat 2 – 3 tbsp ghee in a pressure cooker on medium heat. Once hot, add 1 bay leaf, 1 small piece cinnamon, 1 star anise, 1/4 tsp cumin seeds, 4 – 5 black peppercorns, 1 green cardamom, 1 black cardamom, 2 cloves, and black stone flower (small piece).
- Add a pinch of asafoetida and 4 – 5 cashews.
- Sauté until the spices release a pleasant aroma.
Step 3: Cook the Masala
- Add the prepared green paste to the cooker and sauté for 1–2 minutes until the raw aroma disappears.
- Now add 1 chopped tomato and cook until it softens.
- Add 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1/4 tsp red chili powder. Mix well and sauté the spices properly.
- Add 2 tbsp curd along with a little water and cook for 3–4 minutes, stirring continuously, until the masala becomes thick and glossy.
Step 4: Add Peas and Rice
- Add fresh green peas, salt to taste, and 1/4 cup chopped methi leaves. Sauté for a minute on medium flame.
- Now add soaked rice – 1 cup and add 1/4 tsp garam masala powder. Gently mix everything without breaking the rice.
Step 5: Cook the Rice
- Pour in hot water – 2 cup and allow it to come to a boil.
- Close the pressure cooker lid and cook until one whistle.
- Now turn off the heat and let the pressure release naturally.
Serve hot Matar Rice with plain yogurt, cucumber raita, or lemon wedges. This mildly spiced, herb-infused rice is perfect for both lunch and dinner.
Do try this recipe at home—you’ll love its fresh minty aroma and comforting taste.
Until we meet again with a new recipe—
Hare Krishna, eat well and take good care of yourself
Tips & Tricks
- Soaking rice for 20–30 minutes helps achieve fluffy, separate grains.
- Fresh peas give the best taste, but frozen peas can also be used.
- Dagad phool (black stone flower) adds authentic Maharashtrian aroma—don’t skip it if available.
- For a richer flavor, always use ghee instead of oil.
- Adjust green chilies and red chili powder according to your spice tolerance.
