When you want to cook something tasty, comforting, and satisfying in less time, this Aloo Matar Pulao is the perfect choice. It is a simple Indian rice recipe made with potatoes, green peas, fragrant whole spices, and rice. The best part?
This pulao is made in a pressure cooker, which means it gets ready quickly, uses minimal effort, and still turns out perfectly fluffy and flavorful every single time.
This recipe is ideal for busy weekdays, lunch box meals, or even when you don’t feel like spending too much time in the kitchen but still want homemade comfort food. The rice grains remain separate, non-sticky, and aromatic, and the mild spices make it suitable for everyone in the family.
Why You’ll Love This Aloo Matar Pulao
- ✅ Ready in under 30 minutes
- ✅ Made in a pressure cooker
- ✅ No grinding or complicated steps
- ✅ Mild yet aromatic and flavorful
- ✅ Perfect for lunch, dinner, or tiffin
- ✅ Pairs beautifully with raita, salad, or pickle
This is a white-style pulao, lightly spiced and very comforting, unlike heavy masala rice dishes. The subtle flavours of whole spices, ghee/oil, and vegetables make it incredibly delicious.
Step-by-Step Aloo Matar Pulao Recipe in Pressure Cooker
Step 1: Heat Oil or Ghee
Place a pressure cooker on medium flame and add ⅓ cup oil or ghee. Let it heat well. Ghee gives a richer aroma, but oil also works perfectly.
Step 2: Fry the Whole Spices
Once the oil is hot, add:
- 1 Star anise
- 1 small Cinnamon stick
- 1 Bay leaf
- 2 Green cardamom
- 2 to 3 Cloves
- 2 to 3 Black peppercorns
Fry the spices for a few seconds until they become aromatic. This step is very important as it releases the flavors of the spices into the oil, giving the pulao its signature fragrance.
Step 3: Add Onion & Curry Leaves
Now add:
- 1 medium sized sliced onion
- Curry leaves
Fry until the onions turn light golden.
👉 Important tip:
Do not brown the onions too much. Over-browned onions can darken the color of the pulao. This pulao tastes best when it remains white and lightly colored.
Step 4: Add Ginger Garlic Paste
Add 1 teaspoon ginger garlic paste and sauté for 20–30 seconds until the raw smell disappears.
Step 5: Add Potatoes, Peas & Chilies
Now add:
- 2 medium Cubed potatoes
- ½ cup (fresh or frozen) Green peas
- 4 to 5 Bird eye red chilies (or dry red chilies)
Fry everything together for 2–3 minutes until the moisture from the vegetables dries up slightly and they get lightly fried. This step enhances the taste and prevents sogginess.
Step 6: Add Dry Spices
Add:
- Salt to taste
- 1 Teaspoon Coriander powder
- 2 Teaspoon Cumin powder
Mix well and sauté for a few seconds so the spices coat the vegetables evenly.
Step 7: Add Tomato
Add the chopped tomato and mix gently.
Do not overcook the tomato. Just sauté until its moisture reduces slightly. The tomato should not turn mushy.
Step 8: Add Rice & Water
Now add:
- 1 cup Soaked rice (10 minutes soaked)
- 2 cups water
Mix gently so the rice does not break.
Add ½ teaspoon garam masala and check the salt.
👉 The salt should be slightly on the higher side, as rice absorbs salt while cooking. This prevents the pulao from tasting bland later.
Step 9: Pressure Cook
Close the pressure cooker lid and cook on medium flame for 2 whistles.
After 2 whistles:
- Turn off the gas
- Let the pressure release naturally
Step 10: Rest & Fluff the Pulao
Once the pressure is completely released, open the lid and let the pulao rest for 5 minutes. This allows excess steam to escape.
After that, gently fluff the rice using a fork or spoon.
👉 Do not mix immediately while hot, as the rice grains may break.
Serving Suggestions
Serve hot Aloo Matar Pulao with:
- Plain curd or boondi raita
- Onion, cucumber & carrot salad
- Lemon wedges
You can also enjoy it with:
- Pickle (especially green chili pickle)
- Papad
- Mint chutney or coriander chutney
Tips for Perfect Fluffy Pulao
- Always soak rice for at least 10 minutes
- Maintain the 1:2 rice-to-water ratio ( or Add water according to the rice you are using)
- Fry vegetables slightly for better taste
- Do not overcook tomatoes
- Allow natural pressure release
- Fluff only after steam escapes
Storage & Reheating
- Store leftover pulao in an airtight container in the refrigerator for up to 24 hours
- Reheat on a pan with a few drops of water or in a microwave covered with a lid
Aloo Matar Pulao (Pressure Cooker Recipe
Ingredients
Method
- Heat ⅓ cup oil or ghee in a pressure cooker over medium flame.
- Add whole spices – star anise, cinnamon, bay leaf, cardamom, cloves, and black peppercorns. Fry for a few seconds until aromatic.
- Add sliced onion and curry leaves. Fry until the onion turns light golden.
- Add ginger garlic paste and sauté for 20–30 seconds until the raw smell disappears.
- Add potatoes, green peas, and red chilies. Fry for 2–3 minutes until moisture dries and vegetables are lightly fried.
- Add salt, coriander powder, and cumin powder. Mix and sauté briefly.
- Add chopped tomato and cook just until its moisture reduces. Do not overcook.
- Add soaked rice and water. Mix gently.
- Add garam masala and check salt. Adjust if needed.
- Close the cooker lid and cook on medium flame for 2 whistles.
- Turn off the heat and allow pressure to release naturally.
- Open the lid, let the pulao rest for 5 minutes, then gently fluff with a fork.
Notes
Always allow steam to escape before fluffing rice.
Slightly higher salt before cooking prevents bland pulao.
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Final Thoughts
This pressure cooker Aloo Matar Pulao is a perfect example of how simple ingredients and correct technique can create a delicious meal in no time. It’s light, aromatic, and extremely comforting, making it suitable for both kids and adults.
If you’re looking for a quick rice recipe, an easy lunch idea, or a no-fail pulao, this recipe deserves a permanent place in your kitchen.