Matar Pulao (Pan, Pressure Cooker, and Instant Pot Recipe)

Matar pulao or peas pulao is a vegan and gluten free one-pot dish cooked with basmati rice, green peas, onions, and spices. Best served with curry or dal.

Recipe Source Link:https://www.mygingergarlickitchen.com/matar-pulao/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Matar Pulao //

• 1 bay leaf (tej patta)
• 1 black cardamom (moti ilaichi)
• 1 cup basmati long grain rice
• 1 cup green peas (hare matar)
• 1 star anise (chakra phool)
• 1 teaspoon cumin seeds (jeera)
• 1-2 inch cinnamon stick (dalchini)
• 1.5 teaspoons lemon juice (neembu ka ras)
• 1/8 teaspoon black peppercorns (kali mirch)
• 2 green cardamom pods (hari ilaichi)
• 2.5 tablespoons oil / ghee (use oil for vegan vesrion)
• 4 cloves (laung)
• Salt to taste
• Water (1.5 cups for cooking in a pan, 1.25 cups for cooking in a pressure cooker)

» For Serving //

• Chopped cilantro leaves
• Curry, dal, or raita

RECIPE INSTRUCTIONS

» Preperation for Matar Pulao //

1. Rinse 1 cup rice a few times until the water runs clear.
2. Soak the rice in water for 30 minutes. Drain excess water and keep the rice aside.

» How To Make Matar Pulao In Pan //

1. Heat 2.5 tablespoons ghee/oil in a pan over medium heat.
2. Once hot, add 1 teaspoon of cumin seeds to it.
3. Also add whole spices (bay leaf, black cardamom, green cardamom pods, cloves, and black peppercorns) and saute for a few seconds or till the spices release their aroma and become fragrant.
4. Add 1 large sliced onion to the pan and saute over medium heat for 2 minutes or until onions are light golden and caramelized.
5. Add the ginger juliennes, green chilies and saute for a minute.
6. Next, add the green peas and saute for 2 minutes.
7. Now add the drained basmati rice and stir well using gentle pressure. (Careful, do not break the rice grains.)
8. Saute for 2 minutes.
9. Add lemon juice and mix well again.
10. Add 1.5 cups of water and stir well. Let it come to a boil.
11. Cover the pot tightly with the lid and cook for 3-4 minutes.
12. Uncover the pan and add roasted cashewnuts.
13. Cover the pan and cook for 5-6 minutes or until rice is cooked.
14. Turn off th heat, and uncover the pan. Then gently fluff the rice using a fork. Let the rice cool for 5 minutes.
15. Garnish with coriander and leaves and serve matar pulao with some raita, curry, or green coriander chutney.

» How To Make Matar Pulao In Pressure Cooker //

1. Heat oil or ghee in a pressure cooker over medium heat.
2. Add cumin seeds and saute for a few seconds.
3. Then add green cardamom pods, black peppercorns, cloves, cinnamon, bay leaf, and star anise. Saute them for a few seconds or until the spices turn aromatic.
4. Add cashews and saute until they turn turn golden.
5. Next, add sliced onions and saute for 2 minutes.
6. After that add ginger juliennes, green chilies and saute for 1 minute.
7. Add green peas and stir well to combine.
8. Now add salt and give it a stir.
9. After that, add the drained rice and stir well. Saute for 2 minutes.
10. Also add lemon juice and mix well to combine.
11. Add 1.25 cups of water and mix well again. Let it come to a boil over medium heat.
12. Cover the pan with lid and pressure cook over high heat for 2 whistles.
13. Turn off the heat and keep the cooker aside. Let the pressure cool down before opening the lid.
14. Once cooled, open the lid an fluff up matar pulao using a fork and allow it to rest for 5-7 minutes.
15. Garnish with coriander leaves and serve matar pulao with dal or raita.

» How To Make Matar Pulao In Instant Pot //

1. Press saute button on Instant Pot and and add oil to the inner pot.
2. Once it displays hot, add the oil, cumin seeds and all the other whole spices.
3. Saute for about 30 seconds or until spices are fragrant.
4. Then add sliced onions, ginger jullienes, green chilies and saute 2-3 minutes or until onions are light golden.
5. Next add green peas and saute another minute.
6. Deglaze the pot and make sure nothing is stuck to the bottom of the pot.
7. Add soaked rice, salt, lemon juice and mix everything well.
8. Add water and mix again.
9. Cover the instant pot with the lid, set the valve to sealing position.
10. Press cancel. Then press the pressure cook or manual mode and cook for 5 minutes on high pressure. (Pressure building takes around 10 minutes in Instant Pot. So be patient and don't try to open the lid to see why pressure is not building.)
11. Let the pressure release naturally.
12. Fluff rice with a fork and serve.

RECIPE NOTES

1. You can also add 1 tablespoon of ginger-garlic paste along with onions.
2. To enhance the flavor of matar pulao, you can also add cilantro or mint leaves along with green peas.
3. To make matar pulao, always use good quality long grain basmati rice. Longer grains make the best tasting aromatic pulao.
4. Washing and soaking the rice before cooking is so important. So make sure you dont skip this step. It not only helps in cooking faster, but also makes rice fluffy.