Step 1

Wash the basmati rice until the water runs clear of the starch.

Step 2

Soak rice for 20 to 30 minutes.

Step 3

Drain all the water and set aside.

Step 4

Heat oil or ghee in a 2-litre pressure cooker.

Step 5

Add the cumin seeds along with all the whole spices. Fry for some seconds on low heat, until the spices splutter, release their aroma and become fragrant, taking care not to burn them

Step 6

Then add the sliced onions. Stir and sauté until the onions are light golden or caramelized. Do not burn the onions as this will lead to a bitter taste in your matar pulao.

Step 7

Add the green peas and saute for a minute.

Step 8

Then add the drained rice and mix gently.

Step 9

Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required. Mix well. Check the taste of water and it should be slightly salty.

Step 10

Cover and pressure cook for 2 whistles or 6 to 7 minutes on a medium-high to high heat. Let the pressure settle down on its own and then open the lid of the cooker. If you like your rice more on the al dente side then only pressure cook for 1 whistle.

Step 11

Gently fluff rice and serve peas pulao hot or warm.

Step 12

Enjoy peas pulao on their own as a side or main dish, or serve with nearly any condiments or sides. The peas and rice pair perfectly with creamy and cool yogurt sauces and dips, like onion tomato raita, cucumber raita or boondi raita.

Step 13

Matar pulao also goes well with fresh Curd (Yogurt) as such and a Kadhi Pakora, sliced onion rings, Indian onion-tomato salad (Kachumber), and/or mango or lemon pickle. You can even serve with a side of lemon wedges.

Step 14

For an even heartier meal, peas pulao can be served with fried or roasted or masala papad, a simple Gujarati Kadhi, or Pakora.