• Rinse rice in a bowl thrice and soak while you prep up the ingredients, for no longer than 20 to 25 mins. After preparing the ingredients, drain the water completely. (I use a strainer)

How to make Peas Pulao (regular pot & stovetop pressure cooker)

• On a medium flame, heat ghee in a pressure cooker or a pot. Fry the cashews until golden and remove to a plate to garnish later.
• Stir in the whole spices - cumin, cardamoms, mace, cloves, cinnamon, bay leaf and star anise. When they begin to sizzle, add onions and green chilies.
• Saute until golden for about 7 to 8 mins. Stir in the ginger garlic paste and saute until aromatic, for a minute.
• Add the mint leaves and saute until wilted and aromatic for a minute or 2. Add the peas and rice. (optional - Increase the heat and fry the rice if you want for 2 mins, without stirring a lot.)
• Add salt and pour water (hot water if cooking in a pot). Mix well and taste test to adjust salt. It should taste slightly salty as it will reduce once the rice is cooked.
• To cook in regular pot: Bring to a rolling boil on a high heat, reduce to medium and cook partially covered for 7 to 8 mins. Later reduce the flame to low and cover. Cook until the water is absorbed completely and the matar pulao is cooked. It should take you about 8 to 10 mins or so.
• To cook in stovetop pressure cooker: Cover and cook on a medium heat, until you hear 1 whistle. Turn off. For al dente rice I release the pressure manually by lifting the whistle with a spatula. (do this with caution)
• Fluff up the matar pulao with a fork once done. Garnish peas pulao with fried nuts and serve with a rice paddle. A raita or a curry goes well with this.

Instant pot Matar Pulao

• Press the saute button and pour ghee/oil to the inner pot of instant pot. Add the whole spices followed by the onions and green chilies. Saute until golden for 4 to 5 mins. Add the ginger garlic paste and saute for 30 to 40 seconds.
• Stir in the peas & mint leaves. Saute for 2 mins, until the leaves begin to smell aromatic and add the rice and salt.
• Pour 1¾ cups water and press cancel. Mix well at the bottom, to release any chunks of food stuck and taste test to adjust salt.
• Secure the lid and position the steam vent to sealing. Press the pressure cook button (high pressure) and set the timer for 5 mins.
• When the IP beeps, wait for 4 to 5 mins and then do a manual pressure release by moving the vent from sealing to venting. For softer rice, you can let the pressure drop naturally for 8 mins & then release the rest.
• Peas pulao is ready. Fluff up with a fork. Serve with raita