How can you elevate an Indian meal? Skip the plain basmati rice and make matar pulao to go along with your meal instead!
This mildly flavored rice dish is known as matar pulao or pea pulao and it is so easy to make. The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.
I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you too because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate.
In the spring and summer time, I’ll serve this pea pulao as part of a simple meal alongside this tomato stew (I skip the blending and leave it “rustic”), a spoonful of yogurt/raita and some sort of Indian pickle. So easy and tasty!
Really though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken curry or paneer makhani or aloo baingan masala – the options are literally endless.
Instant Pot Matar Pulao (Pea Pulao)
Yield: Serves 4-5
Print Recipe
Pin RecipeDescription
This mildly flavored rice dish, also known as matar pulao, is so easy to make. The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.
Ingredients
- 1 cup basmati rice, soaked for 15-30 minutes
- 3 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- ½ cinnamon stick
- ½ onion, diced
- 1 cup fresh or frozen green peas
- 1 cup water
- ½ teaspoon salt
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to brown, add the cardamom, cloves, bay leaf and cinnamon stick. Give everything a quick stir, then add the diced onion.
- Stir-fry for 6-7 minutes, or until the onion begins to brown. Then add the rice, peas, water and salt. Mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Fluff the rice with a fork and serve.
Notes
- This is my favorite brand of basmati rice – highly recommend it.
I decided to make this because my youngest likes peas. OMG I am amazed at how good it is!! I kept the recipe exactly the same except added extra cardamom seeds and bay leaves, and also doubled the recipe. Soaking the rice was key (I have had trouble with the IP and rice when I don’t soak it). It is a savory dish but the clove, cinnamon stick, and even the peas add a touch of sweetness that is unexpected. Highly recommend!
★★★★★
Sara, I’m so happy to hear that you liked it so much! Thank you for letting me know how it turned out for you 🙂
Hi, I would like to make this for a dinner party with 10-12 adults. Can I triple the recipe with the same cooking time? I have a 6 quart IP. Also, I noticed you manually set the pressure instead of using the ‘rice’ button on the IP – what’s the difference? Thanks in advance!
Hi! I have successfully doubled the recipe and while I think tripling would be fine in a 6 quart I haven’t tried it myself. You can try asking in my IP group! It’s called Instant Pot for Indian Food on facebook – maybe a member there can help 🙂
Hi
I tried this
But burn alert appeared on d display.. i was following the exact pressure. Not sure what went worng? Can u please suggest?
Eating this as I’m writing to you….great recipe! I wanted a quick dinner for hubby and I after kiddo went to bed. Made this rice and hubby made a quick scrambled egg/onion/masala fry…delish! Next time I make this I’m going to add more onion – maybe even 2 medium sized onions, cut in half and thinly sliced. I cut back the amount of peas to 1 cup and there were still plenty (for those of you who might be wondering). Another solid recipe from your website, thanks!
★★★★
Hi Ashley!
This is the second time I’ve made this recipe word for word but somehow each time, my IP showed the burn error. I opened the pot to find some uncooked rice at the top and cooked rice at the bottom… and burnt rice also at the bottom. Used my first attempt as my cue to add more oil but sadly that didn’t help. I think I will stick to stove top method for cooking peas pulao.
I do want to say I’ve got phenomenal results from a bunch of your recipes, just not this one.
Hi Swati, are you using a 6 quart instant pot? That’s what I use to test all of my blog recipes. What type of rice are you using? I’m not sure why you’re having this issue but if you can provide more details maybe I can help you troubleshoot!
So good!
★★★★★
Thank you 🙂
Have you ever tried making this with brown basmati? I’m thinking I would add the peas (thawed) AFTER releasing the pressure.
I haven’t but I think it’d be fine – I think the peas would be okay too but adding them after thawing also works 🙂