Instant Pot Matar Pulao
مٹر پلاؤ·(ma-tar pu-lao)
Weeknight Salan & Chawal (Everyday Comforts)
Matar Pulao is the unsung workhorse of the Pakistani home kitchen. While biryani gets the glory at weddings, this simple, fragrant, one-pot rice dish is what families actually sit down to eat on a Tuesday night. We're swapping the traditional stovetop evaporation for the pressurized exactitude of the Instant Pot, but the soul remains unchanged. The secret is patience: you have to push those onions to a deep, almond-brown to give the rice its canonical color, and respect the whole spices that perfume the house. No shortcuts on the aromatics, just smart modern execution.
Before you start
Wash the basmati rice until the water runs clear.
Place the rice in a bowl and gently swish with your fingers under cold water, repeating three to four times to remove surface starch.
Soak the rice for exactly 20 to 30 minutes.
Cover the rinsed rice with fresh cold water. This pre-hydration is non-negotiable—it prevents the fragile grains from breaking and ensures they cook evenly in the rapid environment of the pressure cooker. Drain completely in a mesh strainer before using.
Ingredients
- aged basmati rice1 1/2 cup
- neutral oil2 tbsp
- ghee1 tbsp
- yellow onion1 med
- garlic paste1 tbsp
- ginger paste1 tbsp
- frozen sweet peas1 1/2 cup
- green chilies3 med
- water1 3/4 cup
- kosher salt1 1/2 tsp
- cumin seeds1 tsp
- black cardamom pod1 large
- green cardamom pods3 small
- whole cloves5 small
- cinnamon stick1 med
- bay leaf1 med
- whole black peppercorns8 small
Method
- 01
Bloom the whole spices in hot oil and ghee.
Set your Instant Pot to Sauté. Once the oil and ghee are shimmering, toss in the cumin, black cardamom, green cardamom, cloves, cinnamon, bay leaf, and peppercorns. Sizzle for about 30 seconds until they release their oils and a highly fragrant aroma.
- 02
Caramelize the onions to a deep golden-brown.
Add the sliced onions and fry, stirring frequently, until they reach a deep, even almond color (badami rang). This takes about 8 to 10 minutes and requires your full attention. The color of the onions entirely dictates the final color of the dish.
- 03
Deglaze the pot and cook out the aromatics.
Add about 2 tablespoons of water to immediately halt the browning and scrape up any fond. Add the ginger paste, garlic paste, and slit green chilies, sautéing for another minute until the raw garlic smell dissipates.
- 04
Briefly coat the frozen peas.
Dump in the unthawed frozen peas. Stir gently for just a minute or two to coat them in the spiced oil without overcooking or turning them mushy.
- 05
Combine the rice and water, then pressure cook on high for five minutes.
Add the drained rice, the 1 3/4 cups of water, and the kosher salt. Stir gently, scraping the bottom of the pot to ensure nothing is stuck (which prevents a burn warning). Cancel the sauté function, secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes.
- 06
Let the pressure release naturally for 10 minutes to simulate traditional dum.
When the timer goes off, do absolutely nothing. This 10-minute resting phase perfectly replicates the traditional steam-baking stage, allowing the starches to set and the long grains to fluff without scorching. After 10 minutes, manually vent any remaining pressure.
- 07
Gently fluff and serve.
Open the lid and use a fork or rigid rice paddle to delicately fluff the rice from the edges inward, taking care not to break the beautiful long grains.
Notes
Do not skip the black cardamom.
It is heavily smoked over an open fire and imparts a savory depth that green cardamom simply cannot replicate. It's the hallmark of an authentic flavor profile here.
Respect the rigid liquid ratio.
The Instant Pot is a completely sealed environment with zero evaporation. Stick strictly to 1.75 cups of water for 1.5 cups of soaked rice, or you will end up with gummy, agglutinated mush.
Dealing with whole spices at the table.
Westerners are sometimes alarmed by biting into a whole clove or peppercorn. In a Pakistani home, they are simply pushed to the side of the plate as you eat. Give your guests a heads-up, or loosely tie the smaller spices in a piece of cheesecloth if you're cooking for young kids.