Can I use frozen peas for matar pulao?

Yes. Thaw them in a bowl of warm water for a few minutes and drain before frying. They cook in the same time as fresh peas.

How much water for 2 cups of rice in pulao?

For 2 cups of washed and soaked basmati, use 3 to 3 1/4 cups of water. Unsoaked rice needs about half a cup more.

Matar Pulao Recipe (Pakistani, Step by Step)

Name: Matar Pulao
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Pakistani
Ingredients: 2 cups Basmati rice; 1½ cups Green peas, fresh or frozen; ⅓ cup Cooking oil; 1 medium onion Onions, thinly sliced; 1 tsp Cumin seeds (zeera); 4 Cloves (laung); 4 pods Green cardamom (choti elaichi); 1 pod Black cardamom (bari elaichi); 1 1-inch stick Cinnamon stick (darchini); ½ tsp Whole black peppercorns; 1 Bay leaf (tez patta); 1 tsp Ginger-garlic paste; 3 Green chillies, slit; 1½ tsp Salt, adjust to taste; 3¼ cups Water, hot

Method

Wash the rice until the water runs nearly clear and soak it.
⏱ 30 min
Heat the oil in a heavy pot on medium heat and fry the onion until golden brown.
⏱ 8 min
Add the cumin and all the whole spices and stir for 30 seconds until fragrant. Add the ginger-garlic paste and fry for a few seconds.
⏱ 1 min
Add the peas and green chillies and stir-fry for 2 minutes so the peas are coated in the oil.
⏱ 2 min
Pour in the hot water and salt and bring to a rolling boil. Taste the water: it should be slightly salty.
Add the drained rice, stir once, and cook uncovered on high heat until the water drops to the level of the rice and holes appear on the surface.
⏱ 7 min
Cover tightly, reduce to the lowest heat (a tawa under the pot helps) and leave on dum.
⏱ 15 min
Rest 5 minutes off the heat, fluff with a fork and serve.
⏱ 5 min