Matar Pulao Recipe

Ingredients

• 1 cup Basmati Rice (rinsed and drained)
• 1 cup Frozen Peas (can use fresh or boiled peas)
• 3 medium Potatoes (peeled and diced 1‑inch cubes)
• 2 tablespoon Desi Ghee (melted)
• 1 tablespoon Cumin Seeds (whole seeds)
• 1 piece Bay Leaf (whole)
• 1 pod Green Cardamom (lightly cracked)
• 1 piece Star Anise (whole)
• 3 pieces Black Peppercorns (whole)
• 2 pieces Cloves (whole)
• 3 medium Onion (finely chopped; discard outer yellow layer if desired)
• 1 tablespoon Granulated Sugar (helps caramelize onions)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoon Garlic (minced (about 4‑5 cloves))
• 1 tablespoon Ginger (grated)
• 2 tablespoon Green Chilies (finely chopped; adjust for heat)
• 1 teaspoon Kashmiri Red Chili Powder (mild, gives vibrant color)
• 1 teaspoon Coriander Powder
• 1 teaspoon Chaat Masala
• 0.5 teaspoon Garam Masala
• 1 medium Tomato (grated; no visible pieces)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoon Fresh Coriander Leaves (chopped for garnish)
• 2 cup Water (for cooking rice)

Instructions

1. Rinse and Drain Rice

   Place the basmati rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Drain well.

   Time: PT5M

2. Prep Vegetables & Aromatics

   Finely chop the onions, dice the potatoes, mince the garlic, grate the ginger, finely chop the green chilies, and grate the tomato. Set each aside in separate bowls.

   Time: PT10M

3. Temper Whole Spices

   Heat the ghee in the pressure cooker over medium heat. Add cumin seeds, bay leaf, cracked green cardamom, star anise, black peppercorns, and cloves. Stir until the spices turn a light golden brown and become aromatic.

   Time: PT3M

   Temperature: Medium heat

4. Sauté Onions with Sugar

   Add the finely chopped onions to the cooker. Sprinkle 1 tbsp sugar over them and sauté, stirring occasionally, until the onions turn deep golden brown.

   Time: PT5M

   Temperature: Medium heat

5. Add Garlic, Ginger, and Green Chilies

   Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Cook Potatoes

   Add the diced potatoes, mix well, and sauté for 3 minutes so they get a light coating of the spice mixture.

   Time: PT3M

   Temperature: Medium heat

7. Add Peas and Tomato

   Add the frozen peas and grated tomato. Stir and let the tomato release its moisture (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

8. Spice It Up

   Sprinkle Kashmiri red chili powder, coriander powder, chaat masala, garam masala, and salt. Mix thoroughly so the vegetables are evenly coated.

   Time: PT2M

9. Add Lemon Juice

   Stir in 1 tbsp fresh lemon juice for a subtle tang.

   Time: PT30S

10. Incorporate Rice

    Gently fold the rinsed basmati rice into the spiced vegetable mixture, ensuring each grain is coated.

    Time: PT2M

11. Add Water and Pressure Cook

    Pour 2 cups of water over the rice. Close the pressure cooker lid, bring to high flame and cook for 1 whistle (approximately 5 minutes). Turn off the heat and let the pressure release naturally for about 5 minutes.

    Time: PT10M

    Temperature: High flame

12. Fluff and Garnish

    Open the cooker, gently fluff the pulao with a fork, and sprinkle chopped fresh coriander leaves on top.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

4 g

Ingredient Substitutions

• Instead of Basmati Rice: Long grain rice
• Instead of Frozen Peas: Fresh peas, Canned peas
• Instead of Potatoes: Sweet potatoes
• Instead of Desi Ghee: Unsalted butter, vegetable oil
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Granulated Sugar: Brown sugar (use same amount)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño (chopped)
• Instead of Kashmiri Red Chili Powder: Paprika (for color)
• Instead of Tomato: Tomato puree (2 tbsp)
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Pressure Cooker
• Knife
• Cutting Board
• Grater
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Tempering whole spices until lightly browned
• Caramelizing onions with sugar for color and flavor
• Ensuring rice is added after vegetables are fully spiced
• Cooking under pressure for the correct time and allowing natural pressure release
• Fluffing the rice gently to keep grains separate

Chef Tips from the Video

• Use Kashmiri red chili powder for a bright color without overwhelming heat.
• A pinch of sugar during onion sauté adds a subtle sweetness that balances the ghee.
• Fresh lemon juice at the end lifts the dish and prevents it from feeling heavy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended; rice may become dry, but can freeze for up to 1 month and reheat with a splash of water.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Prepare the spice mix (whole spices and powdered spices) a day ahead and store in an airtight jar.
• Cooked pulao can be refrigerated and reheated with a tablespoon of water on low heat.

Frequently Asked Questions