Rice is a staple food for a large percentage of humanity today in the world with each country having several popular rice dishes. Pulao or pilaf is a versatile Indian rice recipe that can be made with several vegetables such as peas, potato, corn, carrots, cauliflower, onions, and green beans to name a few.
Peas pulao or matar pulao is an Indian dish made with basmati rice, peas, and a few Indian whole spices for flavor. Peas pulao complements many Indian meals and is very easy to make in an electric pressure cooker like an Instant pot or on the stovetop. It is vegan, gluten-free, easy to make and enjoyed by kids and adults alike.
Ingredients
Peas pulao is a simple and easy recipe to make that requires no chopping and uses two main ingredients, basmati rice, and peas. It does not use any ginger, garlic, or onions. Some whole spices are used that give the dish a nice aroma.
Basmati rice works best for making pulao, however, you can also use other types of rice if needed. You can also make this with brown basmati rice, only the overall cooking time will be more.
Whole spices like cloves, peppercorns, bay leaf, cinnamon stick, cumin seeds, green cardamoms, star anise, and whole red chili are added while making pulao to give it an aromatic flavor. Most of the spices are the ones used in daily cooking and are easily available in the pantry.
A few cashew nuts and raisins add some crunch and a slightly sweet flavor to the matar pulao. A variety of pulao dishes can be made with different vegetables. This peas pulao recipe can be made with fresh or frozen peas and it is one of the easiest rice recipes to make that can please a picky eater.
Instant Pot Instructions
Most of the time I do not soak rice while making peas pulao as it is usually my last-minute meal idea. For dry rice, a 1:1.25 ratio of basmati rice to water works perfectly in the Instant Pot. If you prefer to soak rice, a 1:1 ratio of rice and water works well when rice is soaked for at least 30 minutes.
It is very simple to make peas pulao in an Instant Pot with minimal steps. First, temper all the dry spices in oil (ghee can be used as well) in saute mode. Add the cashews and raisins and saute for about 15 seconds or until the cashews are golden brown. Add rice, water, and salt, and give it a good mix.
Now cook the pulao on high-pressure mode for 4 minutes with the pressure release knob in the sealing position. Turn the 'keep warm' setting on. Allow the natural pressure to release for 10 minutes and then remove any remaining pressure manually by moving the knob to the venting position until the silver pin drops.
After opening the lid, fluff the rice with a fork and add the frozen peas (rinsed in warm water) and mix it well. Cover the Instant Pot for about a minute and delicious peas pulao is ready.
Stovetop Instructions
You can also make the peas pulao in the traditional way on the stovetop. The main difference is the rice-to-water ratio which is 1:2.25. Also, it requires monitoring while it is cooked.
Rinse rice under water until water runs clear and then heat a saucepan on medium-high heat and add oil.
Once the oil is hot, add the cumin seeds and let them crackle. Add all the dry spices, cashews, and raisins and roast it for about 10-15 seconds until the cashews are slightly golden brown.
Add rice and salt and give it a mix and pour 2 ¼ cup water and mix well. Cover the saucepan with a lid (without a venting hole) and cook for about 12 minutes on medium heat.
Check after 12 minutes, rice will be cooked, if there is still water then cover it and allow it to cook for a few minutes. Turn off the stove and add rinsed frozen peas and mix well and cover it again for 5 minutes.
Equipment
This matar pulao recipe can be made in 3 qt. Instant Pot or 6 qt. Instant pot. You can also make a larger batch in the 6 qt. Instant Pot. For the stovetop, you will need at least a 3 qt. size saucepan or a pot.
Serving suggestions
Pulao is a complement to many Indian dishes and is best served hot. Matar pulao is served with kadhi (yogurt soup), dal (lentil soup), chana masala, and raita (yogurt condiment).
Storage
Peas pulao can also be prepared in advance and any leftovers can be refrigerated. You can reheat pulao in a microwave, cooktop, or in the oven (covered with a lid) for a few minutes.
When rice is refrigerated it can become a little hard, you can sprinkle some water while reheating to get it back to its original consistency.
If you enjoyed this recipe, you may also like
- Quinoa pulao
- Mushroom pulao
- Khichdi
- Kadhi
- Panchmel Dal (Mixed lentils) in Instant Pot
- Chana Masala (Garbanzo beans curry) in Instant Pot
- Kala Chana (Black Chickpeas)
- Dal tadka
- Vermicelli upma
- Indian Instant Pot vegetarian recipes
- Vegan Instant Pot Indian recipes
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📖 Recipe
Peas Pulao | Instant Pot and Stovetop
Equipment
Ingredients
- 1 cup Basmati rice
- 1 cup Peas (Frozen)
- 1 ¼ cup Water (2 ¼ cup water for stovetop)
Spices
- 2 Whole Red Chili
- 5 Peppercorn
- 5 Cloves
- ½ teaspoon Cumin seeds
- ½ teaspoon Salt
- 1 tablespoon Oil (or ghee)
- 1 Cardamom
- 2 tablespoon Cashews
- 2 tablespoon Raisins
- 1 inch Cinnamon stick
- 1 Bay leaf
Instructions
Make peas pulao in Instant Pot
- Rinse rice under cold water until water runs clear.
- Turn the Instant Pot on "Saute" mode, once hot add oil.
- Once oil is hot, add the cumin seeds and let it crackle. Add all the dry spices.
- Add the cashews and raisins and roast it for about 10-15 seconds until cashews are slightly golden brown.
- Add rice and salt and give it a mix.
- Add water and mix well, deglaze the bottom of the pot if needed.
- Press cancel to come out of saute mode and put the lid on.
- Turn the Instant Pot on High pressure for 4 minutes with the pressure valve in the sealing position. Keep the "Keep warm" setting on.
- Once done, let the pressure release naturally for 10 minutes and then manually release the remaining pressure.
- Fluff the rice with a spoon and add the frozen peas (after rinsing in warm water).
- Mix it well. Cover the Instant Pot for a minute and then transfer the pulao to a serving bowl.
Make peas pulao on the stovetop
- Rinse rice under water until water runs clear
- Heat a saucepan on medium-high heat, once saucepan is hot, add oil.
- Once oil is hot, add the cumin seeds and let it crackle. Add all the dry spices.
- Add the cashews and raisins and roast it for about 10-15 seconds until cashews are slightly golden brown.
- Add rice and salt and give it a mix.
- Add 2 ¼ cup water and mix well.
- Cover with a lid (without venting hole) and cook for about 12 minutes on medium flame.
- Check after 12 minutes, rice will be cooked, if there is still water then cover it and allow to cook for a few minutes.
- Turn off the stove and add rinsed frozen peas and mix well and cover it again for 5 minutes.
Notes
You may also like these 20+ Indian instant pot kid-friendly vegetarian recipes.
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