Instant Pot Matar Pulao Recipe
Quick and easy One Pot Pulao - Long grain Basmati Rice cooked with green peas and basic spices. Flavorful, fragrant and is perfect fluffy every single time! With stovetop and pressure cooker instructions!
Servings: 5
Calories: 459kcal
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.
Notes
Adjust the spices and chilies as per your liking.
For more flavourful and rich pulao consider adding ghee or use a mix of both oil and ghee.
You can add more vegetables of choice if you wish to.
Leftover pulao stays well in fridge upto 3 days, re-heat in microwave or on stove top until warm, serve!
Nutrition
Calories: 459kcal | Carbohydrates: 72g | Protein: 9g | Fat: 15g | Saturated Fat: 12g | Sodium: 12mg | Potassium: 362mg | Fiber: 5g | Sugar: 5g | Vitamin A: 689IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg