Yum! Yum! Yum!: Aloo Matar Pulao ~ Potato Peas Pulao (Instant Pot Method)

Dec 5, 2020

Aloo Matar Pulao ~ Potato Peas Pulao (Instant Pot Method)

On every Friday night i like to settle with one comfort meal that takes less effort and cooks fast with out needing any of my supervision and attention. Always One Pot Meals comes as winner to suffice all above needs. And recently with IP (InstaPot), I make all the prep and dump in IP and let it take care of itself; By the time i finish my spa or shower, comforting dinner will be ready to indulge and enjoy my TGIF moment. I have tried many Pulao Recipes so far, but didn't try this particular exclusive Potato and Peas combo, so today I am set with exploring this combo that's how this Aloo Matar Pulao happened in IP! Here is the recipe, Njoy!

Aloo Matar Pulao

Ingredients:

Basmati Rice - 2 cups

Water - 2 cups

Oil - 1 Tbsp

Pulao Spices - Cardamom, Cinnamon, Clove - 1 of each

Shawjeera - 1 tsp

Ginger Garlic Paste - 1 tsp

Onion - 1/2 medium

Tomato - 1 whole (big and juicy ones, prefer cluster tomato)

Potato - 1 Big

Peas - 1/3 cup

Red Chili Powder - 1 tsp

Salt - 1 to 2 tsp ( according to your taste)

Turmeric - 1/2 tsp

Coriander Powder - 1/2 tsp

Pulao Masala - 1 tsp (Optional, i have used Shaan brand)

Ghee - 1 Tbsp (Optional, for garnish at the end)

Preparation:

First soak Basmati Rice for 15 min, and rinse, drain water and set in colander
Chop Onions length wise. Chop Tomato into cubes and smash it with spoon roughly
Peel and Chop Potato into medium cubes

Method:

Keep IP in Saute mode, add 1 Tbsp Oil, followed by Pulao spices. After 1 min add chopped onions, after little bit caramelization, add ginger garlic paste and mix well. Add salt and turmeric powder to onion mixture.
Add tomato puree to pot, mix well and then add Red Chili Powder and Coriander Powder. Simmer for few min, until the gravy comes together and becomes thick. Add potato cubes, followed by peas. Fold gently so that potatoes are coated with spices.
Now spread basmati rice on top, sprinkle Pulao masala on top of rice (if using). Pour 2 cups water on top. Do not mix anything. Taste water at this time and add salt according to your taste.
Close the IP Lid. Cancel saute mode, keep in pressure cook mode (High) and set for 6 min.
After 6 min is done, do QR (Quick Release) and gently fork the rice out. Taste and adjust salt if you may need. Transfer Pulao into wide platter in layers and add cilantro leaves & drops of ghee in between layers. On top layer add some ghee and that gives very nice and shiny looks to rice making it very appealing. Serve warm with side of Onion Raita and Enjoy!

Notes:

Soaking Basmati rice helps rice to cook fast and evenly, if you don't have time at hand, to soak, you can skip the soaking part.
Prefer Cluster Tomatoes or Tomatoes on the Vine over Roma Tomatoes for this recipe, as cluster tomatoes add bright color and right amount of sourness that is required for this recipe.
I have used Kashmir Red Chili Powder here, another ingredient to add color factor in this recipe.
As you are making this is in IP, lot of water is not required. Since tomato juices will give some liquid, you should stick to 1:1 water ratio for this recipe, that gives nice texture keeping each rice grain separate from each other which makes it appealing. If you are making with 3 Cups rice add 4 cups water.
When you are adding rice in IP, do not mix it up, spread in layer on top of veggie mix and pour water on top of rice.
If you don't have IP, Alternatively you can cook this recipe same way in Pressure Cooker also, follow the same steps, cook for just 1 -2 whistles. (no too long).