- 1 cup basmati rice (heaped), 200 grams
- ¾ cup green peas (matar) – preferably fresh or frozen
- ½ cup thinly sliced onions
- 3 tablespoons oil or ghee (clarified butter)
- 1.75 cups water for stove-top pressure cooking
- salt as required
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 1 black cardamom – optional
- 1 or 2 green cardamom
- 2 to 3 cloves
- 1 or 2 mace strands – thin strands, optional
- 1 medium-sized tej patta (Indian bay leaf)
- Wash the basmati rice until the water runs clear of the starch.
- Soak rice for 30 minutes.
- Drain all the water and set aside.
Directions For Making Batata Poha
- Heat oil or ghee in a 2-litre pressure cooker.
- Add the cumin seeds along with all the whole spices. Fry for some seconds on low heat, until the spices splutter, release their aroma and become fragrant, taking care not to burn them
- Then add the sliced onions. Stir and sauté until the onions are light golden or caramelized. Do not burn the onions as this will lead to a bitter taste in your matar pulao.
- Add the green peas and saute for a minute.
- Then add the drained rice and mix gently.
- Sauté for a minute seeing that the fat (oil or ghee) coats the rice grains. Add water and salt as required. Mix well. Check the taste of water and it should be slightly salty.
- Cover and pressure cook for 2 whistles or 6 to 7 minutes on a medium-high to high heat. Let the pressure settle down on its own and then open the lid of the cooker. If you like your rice more on the al dente side then only pressure cook for 1 whistle.
- Gently fluff rice and serve peas pulao hot or warm.
Cooking Peas Pulao in a Pan
Follow the recipe directions, until you add water and salt. You will have to add 2 to 2.25 cups of water. Cover the pan or pot tightly with a lid and simmer until all of the water is absorbed and the rice grains are cooked through.
Do keep a check on the rice when they are cooking. If the water has been all absorbed and rice grains have not yet cooked completely, add a few tablespoons of water. Cover and cook rice for a few minutes.
Instant Pot Method
In the steel insert pot of a 6 quart IP, fry the whole spices and sauté onions until they caramelize. Add the green peas, rice, 1.5 cups of water, and salt.
Pressure cook on high for 5 minutes. Wait for 10 minutes after the pressure cooking is completed and the beep sound is heard. Release any extra pressure after 10 minutes.
Keep a note of the 10 minutes time and do not allow to exceed it. The rice grains may get overdone and become mushy.
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