• Rinse the basmati rice under cold water until the water runs clear. Then drain and set aside.
• In a large skillet or pot, heat the oil over medium heat. Add the bay leaf, cumin seeds, cloves, cinnamon stick, peppercorn and cardamom pods. Sauté for 1-2 minutes until fragrant.
• Stir in the peas and sauté for another 2-3 minutes until they are slightly tender. Add the drained rice to the skillet and gently stir to coat the rice with the spices and onions.
• Pour in the water and season with salt according to taste. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let the pulao simmer for about 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.
• Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
• Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh cilantro leaves, if desired, and serve hot as a standalone dish or as a side with your favorite curry or yogurt-based dish. Enjoy !

How to Make matar pulao / Peas Pulao in Instant Pot?

• Start the Instant Pot, select the “Sauté” mode and heat oil. Add whole spices bay leaf, peppercorn, cumin seeds, cloves, cinnamon, and cardamom, and sauté until fragrant.
• Stir in peas and rinsed rice, along with water and salt to taste. Close the Instant Pot lid, set it to “Manual” or “Pressure Cook” mode, and cook on high pressure for 6 minutes.
• Once done, allow natural pressure release for a few minutes before fluffing the pulao with a fork and serving hot. Enjoy your flavorful peas pulao made effortlessly in the Instant Pot!