Name: Peas Pulao | Instant Pot and Stovetop
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup Basmati rice; 1 cup Peas ((Frozen)); 1 1/4 cup Water ((2 1/4 cup water for stovetop)); 2 Whole Red Chili; 5 Peppercorn; 5 Cloves; 1/2 tsp Cumin seeds; 1/2 tsp Salt; 1 tbsp Oil ((or ghee)); 1 Cardamom; 2 tbsp Cashews; 2 tbsp Raisins; 1 inch Cinnamon stick; 1 Bay leaf

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Pulao is a popular Indian rice dish. This is an easy recipe to make peas pulao or peas pilaf in Instant Pot. Peas pulao is vegan and gluten-free and can be made for lunch or dinner. This is a kid-friendly recipe and can be served with dal, kadhi (yogurt soup), or raitha (yogurt condiment).

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.

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Ingredients
Instant Pot Instructions
Stovetop Instructions
Equipment
Serving suggestions
Storage
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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.

Rice, water and spices ready to pressure cook for peas pulao.

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.