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aloo matar pulao

Aloo Matar Pulao (Pressure Cooker Recipe

 It is a simple Indian rice recipe made with potatoes, green peas, fragrant whole spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • rice – 1 cup soaked for 10 minutes
  • Water – 2 cups
  • Potatoes aloo – 2 medium, peeled & cubed
  • Green peas matar – ½ cup
  • Onion – 1 medium thinly sliced
  • Tomato – 1 small finely chopped
  • Ginger garlic paste – 1 teaspoon
  • Curry leaves – 8–10 leaves
  • Oil or ghee – ⅓ cup
  • Salt – to taste
  • Whole Spices
  • Star anise – 1
  • Cinnamon stick – 1 small piece
  • Bay leaf – 1
  • Green cardamom – 2
  • Cloves – 2–3
  • Black peppercorns – 2–3
  • Spice Powders
  • Coriander powder – 1 teaspoon
  • Cumin powder – 2 teaspoons
  • Garam masala – ½ teaspoon
  • Chilies
  • Bird eye red chilies – 4–5
  • or 1–2 whole dry red chilies

Method
 

  1. Heat ⅓ cup oil or ghee in a pressure cooker over medium flame.
  2. Add whole spices – star anise, cinnamon, bay leaf, cardamom, cloves, and black peppercorns. Fry for a few seconds until aromatic.
  3. Add sliced onion and curry leaves. Fry until the onion turns light golden.
  4. Add ginger garlic paste and sauté for 20–30 seconds until the raw smell disappears.
  5. Add potatoes, green peas, and red chilies. Fry for 2–3 minutes until moisture dries and vegetables are lightly fried.
  6. Add salt, coriander powder, and cumin powder. Mix and sauté briefly.
  7. Add chopped tomato and cook just until its moisture reduces. Do not overcook.
  8. Add soaked rice and water. Mix gently.
  9. Add garam masala and check salt. Adjust if needed.
  10. Close the cooker lid and cook on medium flame for 2 whistles.
  11. Turn off the heat and allow pressure to release naturally.
  12. Open the lid, let the pulao rest for 5 minutes, then gently fluff with a fork.

Notes

Keep onions light golden for a white-colored pulao.
Always allow steam to escape before fluffing rice.
Slightly higher salt before cooking prevents bland pulao.