Fast Curries
Kashmiri Matar Pulao – Instant Pot Peas Pulav is a quick, appetizing side dish that’s as easy as cooking a pot of rice.
So, what is Kashmiri Matar Pulao – Instant Pot Peas Pulav?
Kashmiri Matar Pulao is made with a saffron base, a few whole spices, peas, and a few traditional Kashmiri spices, like ground fennel, ground ginger and ground turmeric.
How do I make this recipe?
Prep: First, rinse the rice and soak it in 3 cups water for 30 minutes. Second, when ready to cook, drain and discard the water that was used to soak the rice.
Additionally, soak saffron strands in 1 tbsp milk for 10 minutes.
Instant Pot Version-
When you are ready to cook, select sauté on the Instant Pot. Firstly, add ghee to the pot. Second, add the whole spices that include cumin seeds, black cardamom pods, green cardamom pods, cloves, cinnamon stick, and bay leaf.
Secondly, when the cumin seeds splutter, add in in rice and green peas. Stir well.
Further add in ground turmeric, ground fennel, ground ginger, salt, 1 and ¾ cups water, and milk with saffron strands. Stir well.
Press cancel. Furthermore, close the lid and select manual for 6 minutes. Let the pressure release naturally for 8 minutes and then quick release the pressure. Finally open the lid, fluff the rice with a fork, and transfer to a serving bowl.
Stove Top Pressure Cooker Version –
For stove top pressure cooker, follow the same steps, but cook on medium heat. Add 2 and ½ cups water and cook under medium pressure until 1 whistle or roughly 8 minutes. Turn off the heat and let the pressure release naturally.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Easy Palak Aloo – Instant Pot Indian Spinach Potato
Kashmiri Saag Corn – Instant Pot Palak Corn
Instant Pot Methi Aloo – Indian Potatoes and Fenugreek
Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato
Kashmiri Matar Pulao – Instant Pot Peas Pulav
Equipment
- Instant Pot
Ingredients
- 1 and 1/2 cup basmati rice, long grained rice
- 1 cup green peas, frozen (no need to thaw)
- 2 and 1/2 tbsp ghee (clarified butter)
- 1 tsp cumin seeds (jeera)
- 2 whole black cardamom pod (kali elaichi)
- 2 whole green cardamom pod (hari elaichi)
- 2 whole cloves (laung)
- 1/2 inch cinnamon stick (dalchini)
- 1 dried bay leaf (tej patta)
- 1/8 tsp ground turmeric (haldi)
- 1/4 tsp ground fennel (saunf powder)
- 1/4 tsp ground ginger (sonth)
- 1 tsp salt (adjust to taste)
- 1/4 tsp saffron strands
- 1 tbsp milk
- 1 and 3/4 cup water
Instructions
Prep
- Rinse the rice and soak it in 3 cups water for 30 minutes. When ready to cook, drain and discard the water that was used to soak the rice.
- Soak the saffron strands in 1 tbsp milk for 10 minutes.
Cook in Instant Pot
- When the cumin seeds splutter, add in in rice and green peas. Stir well.
- Add in ground turmeric, ground fennel, ground ginger, salt, 1 and ¾ cups water, and milk with saffron strands. Stir well.
- Press cancel. Furthermore, close the lid and select manual for 6 minutes. Let the pressure release naturally for 8 minutes and then quick release the pressure. Finally open the lid, fluff the rice with a fork, and transfer to a serving bowl.
Stove top version in pressure cooker
- For stove top pressure cooker, follow the same steps, but cook on medium heat. Add 2 and ½ cups water and cook under medium pressure until 1 whistle or roughly 8 minutes. Turn off the heat and let the pressure release naturally.
