Instant Pot Matar Pulav is a popular recipe from North Indian cuisine made with Peas and Basmati RIce. It is a simple recipe that is naturally Gluten-free and can be made vegan easily. The Pulav is delicious when served warm with some chilled yogurt, pickles, and papadums.
Wash Basmati Rice 4-5 times under cold running water till water runs clear. This is important to wash away any chemicals and preservatives. Soak rice for 25-30 minutes in just enough water, covering the surface. After 30 minutes, drain the water. While rice is soaking prep other things for the recipe like chopping the onions, ginger and gathering other ingredients together.
Plug in the IP. Place the inner pot. Press the SAUTE MODE on your IP and set it to HIGH.
When HOT is displayed, add ghee to the inner pot. Add cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, green cardamom and black cardamom. Saute for 30-40 seconds till cumin seeds start crackling.
Now add chopped ginger and thinly sliced onions to the pot. Saute for 4-5 minutes, until onions are slightly brown and crisp.
Add soaked & drained RICE + GREEN PEAS to the Insta Pot along with Garam Masala, Salt, and Red Chili Powder. Give it a good stir and cook for 30-40 seconds.
Add 2&1/2 cups of water to the IP. Again give it a good stir.
Place the IP LID. Close it and set the FLOATING VALVE to SEALING.
Now CANCEL the Saute Mode.
Set the Manual/Pressure cook mode to 5 MINUTES and HIGH PRESSURE. It will take good 5-6 minutes for IP to kick in the cooking mode. It takes that much of time to heat up.
Once the beep goes off after 5 minutes are over, immediately, set the FLOATING VALVE to Venting that is QUICK MANUAL PRESSURE RELEASE.
Once the pressure is released and the safety pin drops down, open the lid carefully. Let the rice sit in the pot without touching for about 5 minutes.
Now take a fork and fluff it gently and slowly, separating each grain carefully. Matar Pulav in Instant Pot is ready where every grain is separated beautifully and each rice grain is still long and intact. KHILE KHILE CHAWAL.
It is best served hot or warm with Raita, Pickle, and Papadums.
Most of the steps remain the same. Only difference is cook the rice in pressure cooker in 3 cups of water. After the first whistle, turn the heat off and release the pressure quickly. Rest follow the same tips for fluffing the rice.
Most of the steps remain the same. When you cook in a Pan, cook in 3&1/2 cups water. After first boil, reduce the heat and to lower medium. Cook it covered till all the water is absorbed. Switch off the heat. Wait for 5 minutes after opnening the lid. Fluff the rice with fork as directed above.