Instant Pot Matar Pulao - Long grain Basmati Rice dish cooked with green peas and basic spices. Flavorful, fragrant and is perfect fluffy every single time! This one pot Indian pulao makes great vegetarian dinner in less than 30 minutes.
Making this vegan, gluten free Instant Pot Pulao is a breeze. With step-by-step stove top instructions!
Why this pulao is so good?
Looking for a simple and quick comfort food on lazy days? This delicious Instant Pot Pulao is the perfect thing for you.
So, today I am sharing with you all, our most favourite one pot spicy Matar Pulao which you can cook in Instant Pot, Rice Cooker or Pressure Cooker as well in a pot on Stovetop.
Pulao is a wholesome rice dish laden with warm Indian spices and various vegetables (or meat). Served best with Indian yogurt raita, chutney or pickle and salad on side.
It indeed is a complete meal in itself! You can enjoy this warm, hearty, light meal during busy weekdays for lunch or for weeknight dinners.
We grew up eating this humble rice pulav as it was a weekly affair in our home! It's tried, trusted and kids approved pulao recipe!
Yeah, my little kids has thumbs-up for this very basic rice dish any given day.
We usually make this pulao on weekends when we just want to sit back, relax and binge watch Netflix series. Coz, it comes together in no time!
A piping hot matar pulav with raita is extremely delicious and comforting!
The warm whole spices gives a soothing, aromatic flavor making this dish irresistible! It is a perfect winter comfort dinner meal!
The best part of this recipe of rice pulao is that you just need few ingredients. You don't need anything elaborate or fancy for this recipe.
This is a simple pulao recipe without vegetables except the green peas.
It takes only 15 minutes of prep which includes rinsing the rice, slicing the onions and chopping the Cilantro (coriander leaves).
So what are you waiting for? Head on to your kitchen and make this delicious, faster to cook spicy matar pulao and enjoy with your family!
Ingredients you will need
Rice : I usually use long grain Basmati rice for pulaos and biryanis. It turns out perfect fluffy and so aromatic every time!
But, you can use rice of your choice here. You can even use brown rice or quinoa to make this Instant pot Pulao.
Whole Spices : You need Cumin seeds, Cinnamon Stick, Cloves, Green cardamom, Star Anise and Bay leaves.
Onion and Tomatoes : You need sliced onions and cubed tomatoes.
Fresh Spices : Ginger Garlic paste - You can use minced ginger garlic as well. Slit or chopped Green Chili (or Serrano peppers) and Chopped fresh Cilantro (coriander leaves).
Green Peas : You can use fresh or frozen peas here.
Spice Powders : All you need is Turmeric powder, Coriander powder and Garam Masala Powder. Do add in Kasuri Methi as it lends a fantastic flavor to the rice.
Other Ingredients : Vegetable Oil (or Ghee), Water, Lemon or Lime Juice and fried onions for garnish (optional but gives amazing taste and appeal to the pulao).
Step by step recipe
Clean, rinse and soak the rice for 10 minutes. Then, strain it in the strainer and let it rest for 5 minutes to drain out excess water.
Place the steel insert, switch on the Instant Pot and press 'Sauté'. Once the screen displays 'Hot', heat oil.
Add cumin seeds and allow it to crackle. Then, add the whole spices, bay leaves and fry for 30 seconds until aromatic. (Check for Photo 1-10 below).
Then, add sliced onion and sauté until onion just start picking golden colour (for about 4-5 minutes).
Now, add ginger garlic paste and slit green chilies, sauté for 30 seconds until raw smell goes off.
Add fresh or frozen peas and sauté for 1 minute.
Then, add cubed tomatoes, Turmeric powder, Coriander powder and Garam Masala Powder. Mix and sauté for 30 seconds.
Add chopped cilantro, Kasuri methi, salt and lemon juice, mix.
Then, add strained rice and gently give mix.
Add water, give a stir, close the lid and seal the pot with valve in sealing position.
Press 'Manual' or 'Pressure Cook', cook on 'Low' for 6 minutes.
Once the Instant pot, quickly release the pressure until the silver pin drops.
Open the pot, let it rest for 2-3 minutes.
Fluff up the pulao and sprinkle fried onions. Serve this delicious Instant pot Matar Pulao with raita on side.
Stovetop recipe instructions
Clean wash and soak the rice for 30 minutes. Strain and set it aside.
In heavy bottom pot, heat oil. Add cumin seeds and allow it to crackle.
Then, add whole spices, bay leaves and fry for 30 seconds until aromatic. (Check for photo 1-10 below).
Then, add sliced onions and sauté until it starts picking up golden color. Add ginger garlic paste, slit green chilies and sauté for 1 minute on medium heat.
Then, add green peas and cook for 2 minutes.
Add cubes tomatoes, turmeric, coriander powder and garam Masala Powder, mix and cook for 1 minute.
Then, add chopped coriander leaves, Kasuri Methi, Salt and lemon juice, mix and cook for 1 minute.
Add strained rice and cook for 30 seconds. Then, add 4 cups of water, give a gentle stir and bring it to boil.
Now cover and simmer on low heat for 20-25 minutes or until cooked.
Let the Pulao rest for 5 minutes, fluff it with fork and sprinkle fried onions.
Dish out and serve piping hot pulao with raita and papad on side.
Expert tips
Always soak the rice for 10 minutes for Instant pot version and 30 minutes for stovetop version. Then, strain it in a strainer and let it rest for 5-7 minutes to drain all the the water from the rice.
Follow the exact method to make it fluffy and each grain separated.
Adjust the amount of chilies as per your liking.
You can also use minced garlic and grated ginger instead of ginger garlic paste.
Go ahead with adding some beans, potato, carrot, corn, capsicum, broccoli as well as cauliflower along with peas, if you wish to. You can use any of these alone or in combination.
You can add fried or roasted cashews to add more richness.
Some times, I do add ghee along with oil as ghee adds delicious flavor giving nice aroma and richness to the pulao. If vegan, then skip it.
Serving ideas
Serve this delicious Matar Pulao with some raita, chutney or pickle and some salad on side.
You can also serve it with simple curries like Aloo Matar, Potato Curry or Chana Masala.
We also serve this delicious Instant Pot Pulao with Tandoori Chicken, Chicken Pakora or Chicken Fry with some tasty Boondi Raita (Here's the Video for raita ) and Salad.
Storing and freezing
You can store the leftover pulao in a clean airtight container in the fridge for upto 3 days. Reheat it in microwave or in pan on stove top until warm throughout.
You can freeze this pulao in portions as a meal prep or in bulk in clean container for upto 2 months.
Frequently Asked Questions
Yes, indeed! First, you need to sauté, peas and spices in pan on stovetop.
Then add it to the rice cooker along with rice and 4 cups of water. Once cooked, fluff the pulao after resting it for minutes, garnish and serve.
To make this pulao in pressure cooker follow the exact method until adding and mixing the rice as mentioned.
Add 3 cups of water for mix and pressure cook on medium high heat for 1 whistle.
Switch off the heat and let the pressure release naturally. Open the cooker, fluff the pulao and serve hot with raita.
You may wanna love to try these Instant Pot Rice Recipes :
💓 We Love to hear back from you and appreciate your success stories !
Have you tried this " Recipe"? Please feed us with your ★ star ratings and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM and PINTEREST for more fabulous recipes and updates
📖 Recipe
Instant Pot Matar Pulao Recipe
Ingredients
- 2 cups Long Grain Basmati Rice
- 5 tablespoons Vegetable Oil (or Ghee)
- 1 teaspoons Cumin Seeds
- 4 Green Cardamom
- 4-5 Cloves
- 8-10 Black Peppercorns
- 2 inch Cinnamon Sticks
- 1 Star Anise
- 2-3 Bay Leaves
- 1 cup Onion finely sliced
- 2 teaspoons Ginger Garlic paste or minced
- 4-5 Green Chilies (or Serrano Peppers)
- 1½ cup Peas fresh or frozen
- 1 cup Tomatoes diced
- 1 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala Powder
- ½ cup Cilantro Leaves finely chopped
- 1½ teaspoon Kasuri Methi
- 1¼ teaspoon Salt (or to taste)
- 2 teaspoons Lemon Juice
- 2¼ cups Water (4 cups for stovetop version)
For Garnish
- Chopped Cilantro Leaves
- Fried Onion Birista
Instructions
Making it in instant pot
- Clean, rinse and soak the rice for 10 minutes. Then, strain it in the strainer and let it rest for 5 minutes to drain out excess water.
- Place the steel insert, switch on the Instant Pot and press 'Sauté'. Once the screen displays 'Hot', heat oil.
- Add cumin seeds and allow it to crackle. Then, add the whole spices, bay leaves and fry for 30 seconds until aromatic.
- Add sliced onion and sauté until onion just start picking golden colour (for about 4-5 minutes).
- Now, add ginger garlic paste and slit green chilies, sauté for 30 seconds until raw smell goes off.
- Add fresh or frozen peas and sauté for 1 minute.
- Then, add cubed tomatoes, Turmeric powder, Coriander powder and Garam Masala Powder. Mix and sauté for 30 seconds.
- Add chopped cilantro, Kasuri methi, salt and lemon juice, mix.
- Then, add strained rice and gently give mix.
- Add 2.25 cups of water, give a stir, close the lid and seal the pot with valve in sealing position.
- Press 'Manual' or 'Pressure Cook', cook on 'Low' for 6 minutes.
- Once the Instant pot, quickly release the pressure until the silver pin drops.
- Open the pot, let it rest for 2-3 minutes. Fluff up the pulao and sprinkle fried onions.
- Serve this delicious Instant pot Matar Pulao with raita on side.
Making in pot on stovetop
- Clean wash and soak the rice for 30 minutes. Strain and set it aside.
- In heavy bottom pot, heat oil. Add cumin seeds and allow it to crackle. Then, add the whole spices, bay leaves and fry for 30 seconds until aromatic.
- Add sliced onions and sauté until it starts picking up golden color. Add ginger garlic paste, slit green chilies and sauté for 1 minute on medium heat.
- Add green peas and cook for 2 minutes.
- Add diced tomatoes, turmeric, coriander powder and garam Masala Powder, mix and cook for 1 minute.
- Add chopped coriander leaves, Kasuri Methi, Salt and lemon juice, mix and cook for 1 minute.
- Add strained rice and cook for 30 seconds. Then, add 4 cups of water, give a gentle stir and bring it to boil.
- Now cover and simmer on low heat for 20-25 minutes or until cooked.
- Let the Pulao rest for 5 minutes, fluff it with fork and sprinkle fried onions.
- Dish out and serve piping hot matar pulao with raita and papad on side.
Making in pressure cooker
- To make this pulao in pressure cooker follow the exact method until adding and mixing the rice as mentioned.
- Add 3 cups of water for mix and pressure cook on medium high heat for 1 whistle.
- Switch off the heat and let the pressure release naturally. Open the cooker, fluff the pulao and serve hot with raita, pickle and papad on side.
Zika says
I prepared thisbfor dinner last night and the family just loved it. I had never tasted pulao like this ever.