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)
• Chopped Cilantro Leaves
• Fried Onion Birista

Instructions

• 1 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.
• 2 Place the steel insert, switch on the Instant Pot and press 'Sauté'. Once the
  screen displays 'Hot', heat oil.
• 3 Add cumin seeds and allow it to crackle. Then, add the whole spices, bay leaves
  and fry for 30 seconds until aromatic.
• 4 Add sliced onion and sauté until onion just start picking golden colour (for
  about 4-5 minutes).
• 5 Now, add ginger garlic paste and slit green chilies, sauté for 30 seconds until
  raw smell goes off.
• 6 Add fresh or frozen peas and sauté for 1 minute.
• 7 Then, add cubed tomatoes, Turmeric powder, Coriander powder and Garam Masala
  Powder. Mix and sauté for 30 seconds.
• 8 Add chopped cilantro, Kasuri methi, salt and lemon juice, mix.
• 9 Then, add strained rice and gently give mix.
• 10 Add 2.25 cups of water, give a stir, close the lid and seal the pot with valve
  in sealing position.
• 11 Press 'Manual' or 'Pressure Cook', cook on 'Low' for 6 minutes.
• 12 Once the Instant pot, quickly release the pressure until the silver pin drops.
• 13 Open the pot, let it rest for 2-3 minutes. Fluff up the pulao and sprinkle fried
  onions.
• 14 Serve this delicious Instant pot Matar Pulao with raita on side.
• 15 Clean wash and soak the rice for 30 minutes. Strain and set it aside.
• 16 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.
• 17 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.
• 18 Add green peas and cook for 2 minutes. 
• 19 Add diced tomatoes, turmeric, coriander powder and garam Masala Powder, mix and
  cook for 1 minute.
• 20 Add chopped coriander leaves, Kasuri Methi, Salt and lemon juice, mix and cook
  for 1 minute.
• 21 Add strained rice and cook for 30 seconds. Then, add 4 cups of water, give a
  gentle stir and bring it to boil.
• 22 Now cover and simmer on low heat for 20-25 minutes or until cooked.
• 23 Let the Pulao rest for 5 minutes, fluff it with fork and sprinkle fried onions. 
• 24 Dish out and serve piping hot matar pulao with raita and papad on side.
• 25 To make this pulao in pressure cooker follow the exact method until adding and
  mixing the rice as mentioned.
• 26 Add 3 cups of water for mix and pressure cook on medium high heat for 1 whistle.
• 27 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.

Nutrition Info