Kashmiri Matar Pulao ( Peas Pulav)


  • 1 1/2 cup Basmati rice (long grained rice)
  • 1 cup green peas, frozen
  • 2 1/2 tbsp ghee, clarified butter
  • 1 tsp cumin seeds, jeera
  • 2 whole black cardamom pod kali elaichi
  • 2 whole green cardamom pod hari elaichi
  • 2 whole cloves laung
  • 1/2 inch cinnamon stick dalchini
  • 1 dried bay leaf tej patta
  • 1/8 tsp ground turmeric haldi
  • 1/4 tsp ground fennel saunf powder
  • 1/4 tsp ground ginger sonth
  • 1 tsp salt adjust to taste
  • 1/4 tsp saffron strands
  • 1 tbsp milk
  • 1 3/4 cup water
  • Rinse the rice and soak it in 3 cups water for 30 Minutes. When ready to cook, drain and discard the water that was used to soak the rice.
  • Soak the saffron strands in 1 tbsp milk for 10 Minutes.
  • Select Sauté on the instant pot. Add ghee to the pot. Next, add cumin seeds, black cardamom pods, green cardamom pods, cloves, cinnamon stick, and bay leaf. When the cumin seeds splutter, add in rice and green peas. Stir well.
  • Add in ground turmeric, ground fennel, ground ginger, salt, 1 ¾ cups water, and milk with saffron strands. Stir well. Press Cancel. Furthermore, close the lid and select Manual for 6 Minutes.
  • Let the pressure release naturally for 8 Minutes and then quick release the pressure. Finally open the lid, fluff the rice with a fork, and transfer to a serving bowl.
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