Matar Pulav

Ingredients:

• 1 ½ cups Rice – Rinse thoroughly until water runs clear.
• 2 tablespoons Ghee or Vegetable Oil
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• ½ teaspoon Green Chili, finely chopped (optional – adjust to taste)
• ½ teaspoon Turmeric Powder
• ½ teaspoon Red Chili Powder (adjust to taste)
• ½ teaspoon Coriander Powder
• ¼ teaspoon Cumin Seeds
• 1 cup Frozen Peas
• 2 ½ cups Water
• Salt to taste
• Fresh Cilantro Leaves, chopped (for garnish)

Instructions:

1. Rinse Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents stickiness. Soak in 2 tablespoons of warm water for 10 minutes – this helps with even cooking. Drain well.

2. Sauté Aromatics (Instant Pot): Turn on your Instant Pot to Sauté mode. Add ghee/oil. Once hot, add cumin seeds and let them sizzle for 30 seconds. Add the finely chopped onion and sauté until golden brown – about 5-7 minutes, stirring frequently.

3. Add tomato, Garlic & Ginger: Add the chopped tomato, minced garlic, grated ginger, and green chili (if using) to the pot. Sauté for another minute until fragrant.

4. Bloom Spices: Reduce heat slightly. Add turmeric powder, red chili powder, coriander powder. Stir continuously for 30 seconds – don’t let it burn!

5. Add Rice & Peas: Drain the soaked rice thoroughly. Add the drained rice to the Instant Pot. Then add the frozen peas.

6. Pour in Water & Season: Pour in the water. Season with salt to taste. Stir gently to ensure all the rice is submerged.

7. Pressure Cook: Secure the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select Manual/Pressure Cook for 3 minutes on High Pressure.

8. Quick Release (QR): Immediately after the cooking time, perform a Quick Release (QR) by carefully turning the pressure release valve to the “Venting” position. Be cautious of steam!

9. Fluff & Garnish: Open the lid. Fluff the rice gently with a fork. Garnish generously with chopped cilantro leaves.

Tips & Variations:

• Rice Type: Basmati rice is ideal for pulao, but you can use other types if preferred. Adjust water levels accordingly.
• Cashews & Raisins: Add 1/4 cup cashews and 1/4 cup raisins during the last minute of cooking for added richness and sweetness.
• Lemon Zest: A little lemon zest at the end adds a bright, citrusy note.