Easy Peas Pulao Recipe

Ingredients

• 1 cup long grain basmati rice
• 2-3 whole cloves (laung)
• 1 whole black cardamom (badi elaichi)
• 3-4 whole black peppercorns (kali mirch)
• 1 tablespoons ghee (use oil for a vegan version)
• ½ teaspoon cumin seeds
• 1 whole bay leaf (tejpatta)
• 10-12 whole cashew nuts (optional)
• ½ cup thinly sliced onions
• ½ cup green peas (fresh or frozen)
• 1 teaspoons salt
• ½ teaspoon freshly squeezed lime juice

Instructions

1. Rinse the rice with water 2-3 times until the water runs clear.
2. Soak the rice in 3-4 cups of water for 20 minutes.
3. Add cloves, black cardamom, and peppercorns to a mortar and pestle and crush gently. Keep aside.

Make the Pulao In A Pan Over The Stovetop

1. Heat ghee in a pan over medium heat.
2. When the ghee is hot, add cumin seeds, bay leaves, and crushed spices to the pan and saute for 4-5 seconds.
3. Add cashew nuts and saute until they turn light brown in color, stirring continuously.
4. Add onions and saute until they are golden brown (3-4 minutes). Stir continuously while frying.
5. Reduce the heat to low.
6. Drain the rice and add it to the pan along with green peas, lime juice, salt, and 1 and ½ cups of water. Stir gently.
7. Cover the pan with a tight-fitting lid and cook the pulao undisturbed on low heat until all the liquid is absorbed and the rice is tender (20-25 minutes).
8. Remove pan from heat and let the pulao rest for 5 minutes. 
9. Remove the lid and fluff the matar pulao gently with a fork. Serve hot.

In An Instant pot

1. Press SAUTE button of the instant pot and follow the recipe until adding the lime juice.
2. Add 1-¼ cups of water and stir gently. 
3. Close the lid and set the valve to the sealing position.
4. Press PRESSURE COOK and set the timer to 6 minutes on high pressure.
5. Once the timer goes off, let the pressure release naturally for 10 minutes.
6. Release the remaining pressure manually and open the lid. Fluff the pulao using a fork and serve.

In A Traditional Stovetop Pressure Cooker

1. Follow the pan recipe until adding rice and water, and then put the lid on the pressure cooker.
2. Pressure-cook for 2 whistles on high heat and then remove the cooker from the heat. Let the pressure release on its own. Open the lid and fluff the pulao.