Matar pulao in pressure cooker

matar pulao

Preparation time for matar pulao – 30 minutes

Ingredients for matar pulao:

  • Rice-1 glass(200 gm)
  • Water-1.25 glass(1 and 1/4 glass)
  • Green peas(fresh/frozen)-100 gm
  • Bay leaves(tejpatta)-2
  • Cinnamon(dalchini)-2 inch
  • Green cardamom(crushed)-2
  • Black cardamom(crushed)-1
  • Mace(javitri)-1/2
  • Cashew-12 to 15
  • Ghee or oil-3 to 4 tbsp
  • Salt-1/3 tsp


  • Wash the rice and soak it in water for 10-15 minutes.
  • Heat a pressure cooker pan, add ghee and let it heat.
  • Once the ghee is heated, add cinnamon, green cardamom, black cardamom, mace, bay leaves and cashew nuts.
  • Fry it for few seconds on medium flame, keep stirring while frying.
  • Add green peas, mix it and fry it for a minute on medium flame.
  • Put soaked rice and fry the rice for 1/2 minute on medium flame, keep stirring while frying.
  • Add 1.25 glass of water and 1/3 tsp of salt, mix it well.
  • Allow it to come to boil, it takes approximately 1-2 minute on high flame.
  • As soon as it starts boiling, close the lid of pressure cooker properly and cook it for two whistles on high flame.
  • After two whistles, turn off the flame and let the cooker cool down completely(do not open in between).
  • Once the cooker cools down completely, gently open the lid and stir it.
  • Matar Pulao is ready, take it out in a serving bowl and serve hot with your favourite curry.


  • If you are using fresh peas then fry it for 2 minutes or till the peas becomes little soft.
  • Use 1.25 glass of water for 1 glass of rice.

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