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Kashmiri Matar Pulao – Instant Pot Peas Pulav

Kashmiri Matar Pulao – Instant Pot Peas Pulav is a quick, appetizingside dish that's as easy as cooking a pot of rice.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 3
Course: Side Dish
Cuisine: Indian, Kashmiri
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Instant Pot

Method
 

Prep
  1. 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.
  2. Soak the saffron strands in 1 tbsp milk for 10 minutes.
Cook in Instant Pot
  1. Select sauté on the instant pot. Add ghee to the pot. Next, add cumin seeds, black cardamom pods, green cardamom pods, cloves, cinnamon stick, and bay leaf.
     
  2. When the cumin seeds splutter, add in in rice and green peas. Stir well.
     
  3. Add in ground turmeric, ground fennel, ground ginger, salt, 1 and ¾ cups water, and milk with saffron strands. Stir well.
  4. 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
  1. 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.

Notes

The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, and cloves can be discarded, they don't need to be consumed).