Pakistan, India, Bangladesh – Traditional Mattar Chawal (Rice With Peas)

by Usama Tariq


Mattar chawal is a special and very common recipe in Pakistan. The term mattar is an Urdu language word while the chawal is also an Urdu language word which means rice. The combination of these two components makes it very delicious and delightful Peas rice. When a person will eat it for the first time it will never stop itself from making and eat it again. That dish is full of richness in nutritional value and has many benefits. It is an inexpensive dish ever that every middle-class person can afford evenly poor people also makes this dish. If you want to eat pea’s rice you can come anytime in Pakistani streets that there are many traditional cuisines you did not even try. Every housewife is known how to cook peas rice. You can also make this delicious and delightful dish at your own home by following these easy cooking steps and serve it to your family and your loved ones.

Origin and history

When we talk about the origin of this dish it is obvious that this dish is originated from the Indian subcontinent and firstly made by the family of Mughlai in India. The cook man or chef of the king of the Mughlai Empire and makes it in a very beautiful way for the king. The King loves this dish and awarded the chef with some coins. So, the main point is that this dish is famous and become popular all across Asia with the passage of time and is common in different countries of Asia e.g. Middle east Asian countries, South East Asian countries.


  • Oil ½ cup
  •  (Onion) Sliced 1 medium
  • (Ginger garlic paste) 1 tbs
  •  (Cumin seeds) 1 tsp
  • (Bay leaf) 1
  •  (Cinnamon stick) 1
  • (Black cardamom) 3-4
  •  (Green cardamom) 5-6
  • (Black peppercorns) ½ tsp
  •  (Peas) 2 Cups
  •  (Sugar) 1 tbs
  •  (Salt) 1 tsp or to taste
  •  (Water) 1 cup or as required
  •  (Yogurt) 1 Cup
  •  (Yellow food color) ¼ tsp
  •  (Green cardamom powder) ½ tsp
  •  (Ginger) Julienne 1tbs
  • (Green chilies) 4-5
  •  (Rice) 2 & ½ Cups (¾th boiled with salt and whole spices)
  • Kewra essence ½ tsp

Cooking Method

  • Take a pot and put it on a stove or burner at low flame.
  • Then add oil, 1 medium sliced onion, ginger garlic paste into the pot.
  • Mix it well and cook or sauté until onion are been translucent.
  • After this add cumin seeds, whole spices, peas, sugar, and salt to taste and mix it well.
  • Then add 1 cup of water or as required, cover the pot and cook it until peas are soft at medium flame.
  • Let’s take some yogurt and add yellow food color into the yogurt and mix it then add this mixture into the pot, then add green cardamom powder, ginger julienne, and 4 to 5 green chilies into the pot.
  • Then add 2 and a half cups of boiled rice which is (3/4th boiled done with salt and whole spices), kewra essence into the pot.
  • Let’s cover the pot and give steam cook for 10 to 15 minutes approximately.
  • After giving steam cook uncover the pot and give some mix.
  • Now you can dish it out into the tray or bowl.
  • Serve it to your family members or your loved ones.
  • Enjoy the meal.

Nutritional Facts

  • Calories: 220 kcal
  • Proteins: 12g
  • Fats: 16g

Time Required

  • Preparation Time: 20 minutes
  • Cooking Time:  30 minutes
  • Total Time: 50 minutes required

Additional Information

  • Serving: 4 to 5 Persons
  • Origin: Indian Subcontinent
  • Cuisine: Pakistan, Indian (Mughlai)
  • Taste: salty

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