Green Peas Pulao / Matar Pulao / How to Make Peas Pulao in Pressure Cooker
Confession – I have a yearly stock of Green Peas at home – Always!
This is perhaps the only vegetable that you will find in my freezer since I am not an otherwise big fan of frozen foods. Another reason is I hate buying the packed frozen green peas which always look extra green to my eyes and instead freeze atleast 6 kgs of green peas in my own fridge at home, that I am assured of is not laced with preservatives to ensure longer shelf life and look that extra green.
Another reason is that, according to my husband, one can add green peas in anything and everything. Honestly, this is the plain and simple reason I freeze 6 kgs. He likes it in his upma, parathas, pulaos that I make every week, instead of the usual plain rice and soups should have green peas in them. So now you know, I have a major green peas fan at home.
Green Peas Pulao or Matar Pulao is a hit lunch option at home. My husband is more than happy to carry it for lunch along with some boondi raita or plain curd or Mix Vegetable Raita during summers. I usually make Green Peas Pulao on days when I fast and I have to cook for just one. Makes things very simple, few ingredients, a pressure cooker and a flavourful rice dish is ready in no time.
I cook the Green Peas Pulao with both, a short grain rice variety like Ponni or Sona Masuri or the one I am sharing here, the Basmati Variety which is long grain and flavourful in itself and when combined with whole spices like bay leaf, cinnamon, cardamom and the star anise, you simply cannot stop at few morsels and always go back for more. The whole spices used here are from the stock I purchased from Coorg couple months ago and I love every bit of it.
However, my personal favourite combination with Green Peas Pulao is the Kadhi Pakora. The tangy yoghurt with the chickpea dumplings when combined with the flavourful rice, is quite a feast to your tastebuds. My husband on the other hand prefers a dal to go along with this.
I always cook pulaos in a pressure cooker and yet they don’t turn mushy. The method of cooking is important. Something that you learn with just couple of attempts. So, even bachelors trying out this recipe or students who want to cook for themselves in a hostel or dorm can attempt this, without a fuss. Shall be sharing some of the tips and tricks below which can be found useful, please go through them.
So go ahead, enjoy this flavourful rice dish with your choice of accompaniments and share your feedback on how the pressure cooking technique worked for you – i.e. if you are trying for the very first time or have failed in earlier attempts of cooking this in a pressure cooker. Either ways, do share your feedback and would love to hear it.
Recipe for Green Peas Pulao
Prep time – 30 mins of soaking + 10 odd minutes
Cook time – 15 to 20 mins
Serves – 2 persons
- 1 cup Basmati Rice
- 1 & ¼ cup of Green Peas or Mutter
- 2 nos. Green Cardamom or Choti Elaichi
- 1 nos. Black Cardamom or Badi Elaichi
- 2 nos. Bay leaf or Tej Patta
- 1 inch cinnamon stick or dalchini
- 2 cloves
- 3-4 nos. Star Anise
- 2 tsps Ghee or Clarified Butter
- 1 tsp Jeera or Cumin seeds
- Salt as per taste
- Water as required for cooking
- Wash the rice couple of times and soak it for atleast 30 minutes with 1 cup of water.
- Heat a kadhai or non-stick pan, add ghee, jeera or cumin seeds followed by all the dry spices.
- Saute for couple of minutes over low heat.
- Now add the green peas and mix well.
- Let it cook for 5 odd minutes before adding the soaked basmati rice (along with the water)
- Mix everything well, add salt and let it simmer for 5 minutes.
- Now switch off the flame, transfer this to a pressure cooker and then add water only to cover the rice upto ½ inch.
- Cook it until 2-3 whistles.
- Release the pressure and use a fork to mix the rice so that they don’t mash.
- Serve hot with either a dal, or raita of your choice.
Tips to Pressure Cook a Pulao
- Always soak your rice for 30 mins with just a cup of water.
- Always ensure the Basmati rice is of a good quality. It has to be an aged variety. Longer the age, better the quality and results.
- Don’t fill your pressure cooker with too much water at the bottom. I use a 10 litre cooker, fill with water, place the stand and then place the vessel on top of it with the pulao in it for pressure cooking followed by lid on top. Since I pressure cook the dal and the other vegetables too together in the same cooker in different vessels with lids.
- Ensure the Rice and vegetables or Peas, in this case is mixed, salt is added and then only pour the water which should be just right up to ½ an inch over the rice.
- Use ghee or clarified butter to elevate the taste and the aroma.
- If you don’t have access to whole spices in a hostel or dorm room, you can use a packed masala and add 1.5 tsps to the quantity of rice and peas metioned above. Add it when you have sauted the peas and are about to add the rice. Mix well and follow the rest of the procedure.
- Don’t be in a hurry to release the pressure from the cooker. Allow it to cool.
- Always use a fork to separate the rice grains when its too hot. This will ensure less breakage of the rice grains.