1teaspoonGinger paste or freshly grated or crushed
1teaspoongarlic paste or freshly grated
1Green chilichopped finely
1cupWater*For Instant Pot
1teaspoonLemon juice or Lime juice
¼cupCilantro or coriander leaveschopped
Prep: Take basmati rice in a colander and wash under running cold water until water runs clear. Or you can rinse them in a bowl 2-3 times until the water is not cloudy anymore.
Then soak in enough water for around 15-20 minutes. This soaking step is for the stovetop method only. For instant pot, I would skip soaking, otherwise, rice gets mushy.
Heat the oil in a saucepan on medium heat. Once hot add whole spices and saute for about 40-60 seconds or until you get a nice aroma of the spices.
Then add chopped onions, sprinkle a little salt and cook until the onion becomes soft and light pink in color.
Now add ginger, garlic and green chili. Mix and saute for a minute or until the raw smell of ginger-garlic goes away.
Add green peas, soaked-drained rice, water, remaining salt and lime juice. Let it come to a rolling boil.
Once it starts boiling, turn the heat to the lowest possible. Cover the pan with a lid and cook for 17-18 minutes. Do NOT open the lid during this cooking process to check.
Once done, let it rest for 5 minutes without opening the lid. Then add chopped cilantro and mint leaves.
Now fluff up the rice and gently mix.
Instant Pot Method:
Turn on the instant pot with saute mode. Add oil into the inner liner. Once the oil is hot, add whole spices and saute for 30-40 seconds or until you get the nice aroma of the spices.
Then add chopped onions, ginger-garlic-green chili and sprinkle a little salt. Mix and saute for 2-3 minutes or until onions get soft.
Now add green peas, washed basmati rice, remaining salt, water and lime juice, stir well.
Cover the instant pot with a lid, cancel the saute mode and pressure cook on manual (high pressure) for 4 minutes. Let it NPR for 5 minutes and then do QPR (quick pressure release). Do not let it sit for more than 5 minutes otherwise, rice will get overcooked and becomes mushy. Once the pin drop after releasing the pressure, open the lid.
Fluff up the rice gently using a fork or spatula, add chopped cilantro and mint leaves.
How to cook peas pulao in a stovetop pressure cooker?No need to soak the rice. Follow the same instruction mentioned for the instant pot method. Add 1 ½ cups of water for 1 cup of rice. Cook on HIGH for 2 whistles. Let the pressure release naturally.Variations:
You can add some pan-fried paneer or tofu to make it matar paneer pulao. If so add them along with fresh herbs.
You can add some cubed potatoes along with peas to make aloo matar pulao.
If making for kids and to make it more colorful then you can add some chopped carrots or colorful peppers.