Step-by-Step Instructions

1. 1.Prepare Basmati 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.Make Green Chilli Paste

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

3. 3.Heat Ghee and Oil

   In a pressure cooker, add 1.5 tablespoons of ghee and 2 tablespoons of oil.

4. 4.Add Whole Spices

   Once the ghee and oil are hot, add the whole spices: 1 bay leaf, a small piece of cinnamon, 2-3 cardamom pods, and 2-3 cloves. Also, add 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 are transparent.

6. 6.Add Green Chilli Paste

   Add the prepared coarse paste of ginger, garlic, and green chilies. Sauté for a minute until the raw smell disappears.

7. 7.Add Green Peas and Salt

   Add 200 grams of fresh green peas and 1 teaspoon of salt. Mix well and cook for about 5 minutes.

8. 8.Add Soaked Rice

   After 5 minutes, drain the soaked Basmati rice and add it to the pressure cooker. Gently mix the rice with the peas and other ingredients for about 2 minutes.

9. 9.Add Coconut Milk and Mint Leaves

   Pour in 1 1/4 cup of diluted coconut milk. Add a few mint leaves (optional) and gently mix everything.

10. 10.Pressure Cook

    Close the pressure cooker lid. Once steam starts to come out, place the weight. Pressure cook for 1 whistle on medium flame.

11. 11.Serve Matar Pulao

    Once the pressure is released naturally, open the cooker. The Matar Pulao is ready. Fluff it gently with a fork and serve hot.