Step-by-Step Instructions

1. 1.Sauté Spices

   Heat 1 tablespoon of ghee in a pressure cooker. Add 1 teaspoon of cumin seeds and let them splutter. Then, add 2-3 cloves, 2 cardamom pods, 1 inch cinnamon stick, 1 star anise, 5-6 black peppercorns, and 1 bay leaf. Sauté well for a few seconds until the spices become aromatic.

2. 2.Sauté Onion, Green Chilli, and Ginger-Garlic Paste

   Add 1 medium-sized sliced onion to the cooker and sauté until it turns translucent. Next, add 1 small slit green chili and 1 teaspoon of ginger-garlic paste. Sauté well until the raw smell of the ginger-garlic paste disappears.

3. 3.Add Peas and Rice

   Add 1 cup of peas (fresh or frozen) and sauté for 1-2 minutes. Then, add 1 cup of basmati rice that has been soaked and drained. Sauté gently for 1 minute, being careful not to break the rice grains.

4. 4.Add Water and Salt, Pressure Cook

   Pour in 1.5 cups of water and add salt to taste. Mix everything well. Close the pressure cooker lid and cook for 2 whistles on a medium flame.

5. 5.Fluff and Serve

   Once the pressure is naturally released from the cooker, open the lid. Gently fluff the Matar Pulao with a spoon to separate the rice grains. Serve the Matar Pulao hot.