Step-by-Step Instructions

1. 1.Prepare Peas and Rice

   Take about 2 cups of frozen peas, wash them thoroughly to remove ice, and then place them in a pot with water on the stove to boil. In a separate bowl, take 1.5 glasses of long-grain rice, wash it thoroughly, and set aside.

2. 2.Chop Vegetables

   Finely chop 2 onions and 1 tomato. Slit 4-5 green chilies lengthwise. Finely chop a handful of fresh coriander.

3. 3.Sauté Spices and Vegetables

   Heat 1 big spoon of mustard oil in a pressure cooker. Add the slit green chilies, a small piece of cinnamon stick, 1 black cardamom, 3-4 cloves, 2 bay leaves, and 1 teaspoon of cumin seeds. Let them splutter. Then add the finely chopped onions and tomatoes, along with salt to taste and 15-20 cashews. Sauté on high flame until the onions and tomatoes turn slightly reddish and the cashews are lightly browned.

4. 4.Add Powdered Spices and Peas

   Once the onions and tomatoes are reddish, add 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of spicy red chili powder, 1 teaspoon of coriander powder, less than 1/2 teaspoon of cumin powder, and less than 1/2 teaspoon of black pepper powder. Add the boiled green peas and sauté on low flame, stirring occasionally, until the peas are soft and the spices are well cooked.

5. 5.Add Rice and Water

   Add the washed rice to the cooker and sauté for 2 minutes on high flame. Then, add 2.5 glasses of water (using the same glass that measured the rice) and 2 small spoons of ghee for enhanced flavor.

6. 6.Pressure Cook the Pulao

   Close the pressure cooker lid. Cook on high flame until one whistle. After the whistle, turn off the flame and let the cooker rest for 5 minutes. Then, carefully release the pressure and open the lid.

7. 7.Garnish and Serve

   Once the cooker is opened, add the finely chopped fresh coriander and gently mix it into the pulao. The fluffy and flavorful Matar Pulao is now ready. Serve hot with raita, salad, or papad. You can add an extra drizzle of ghee on top for more richness.