Step-by-Step Instructions

1. 1.Prepare Rice

   Take 1 cup of long-grain basmati rice in a bowl. Pour enough water to cover the rice, wash it a couple of times, and then soak it for about 30 minutes.

2. 2.Prepare Green Chilli Paste

   In a small grinder, add 2 green chilies, a piece of ginger, and 4 cloves of garlic. Pulse a few times to make a coarse paste.

3. 3.Heat Ghee and Oil

   To a pressure cooker, add 1 1/2 tablespoons of ghee and 2 tablespoons of oil. Heat it on medium flame.

4. 4.Add Whole Spices

   Once the ghee and oil are hot, add 1 bay leaf, a piece of cinnamon, 2-3 green cardamoms, 2-3 cloves, and 1/4 teaspoon of cumin seeds. Sauté for a few seconds until fragrant.

5. 5.Sauté Onions and Green Chilies

   Add 2 large thinly sliced onions and 2 slit green chilies. Sauté until the onions turn transparent.

6. 6.Add Ground Paste

   Add the ground ginger, garlic, and green chili paste to the cooker. Sauté for about a minute until the raw smell disappears.

7. 7.Add Green Peas and Salt

   Add 200 gms of fresh green peas and 1 teaspoon of salt. Cook for about 5 minutes, stirring occasionally.

8. 8.Add Soaked Rice

   After 5 minutes, add the soaked basmati rice (drained). Gently mix the rice along with the peas and other ingredients for 2 minutes.

9. 9.Add Coconut Milk and Mint Leaves

   Pour in 1 1/4 cup of diluted coconut milk (or water, if preferred). Add a few mint leaves (optional) for extra flavor. Gently mix everything together.

10. 10.Pressure Cook

    Close the pressure cooker with its lid. Once steam starts to escape, place the weight on the lid and pressure cook for 1 whistle on medium flame.

11. 11.Serve Matar Pulao

    Once the pressure is naturally released from the cooker, open the lid. The Matar Pulao is done and the rice should be cooked beautifully. Serve hot.