You are in for a treat today with Instant Pot Matar Pulao, also known as Cilantro Peas Rice. This simple yet flavorful Indian rice dish comes together with a fresh cilantro, coconut milk, and green chili base that creates a powerful combination bursting with aroma and taste.
The best part? Thanks to the Instant Pot, this vegan peas pulao is ready in under 30 minutes, making it perfect for busy weeknights, lunch boxes, or even picnic tables.
Quick Look: Matar Pulao In Instant Pot
- ✅ Recipe Name: Peas Pulao In Instant Pot
- 🕒 Ready In: 35 minutes
- 👪 Serves: 4
- 🍽 Calories: 395 per serving (estimated)
- 🥣 Main Ingredients: Basmati rice, green peas, cilantro, coconut milk, spices
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - one pot, Indian flavors, minimal prep
SUMMARIZE & SAVE THIS CONTENT ON
Peas Pulao, or Matar Pulao, is quite common in Indian cuisine. Traditionally, many recipes rely on ghee for richness.
In this version, we keep it completely vegan by using oil and letting the spices, herbs, and coconut milk do the heavy lifting. Trust me once you try it, you won't miss the ghee one bit.
If you like rice dishes, also try my Vegetable Pulao, Quinoa Pulao, Radish pulao and Jackfruit Biryani recipes.
Jump to:
Why You Will Love This Recipe
- Made in the Instant Pot, so it's mostly hands-off and fuss-free
- Naturally vegan and dairy-free, yet rich and satisfying
- Uses simple ingredients with big, bold flavors
- A refreshing twist on classic peas rice with cilantro, mint, and coconut
- Ready in less than 30 minutes from start to finish
Ingredients Notes
- Basmati Rice: Use good-quality basmati rice for long, fluffy grains. Rinse well and soak for 15-20 minutes for best texture.
- Green Peas: Frozen peas work perfectly here-no thawing needed. Fresh peas or soaked dried peas can also be used.
- Whole Spices: Cardamom, cinnamon stick, and bay leaf add warmth and depth to the pulao.
- Ground Spices: Garam masala and turmeric powder enhance flavor without overpowering the dish.
- Herbs: Fresh coriander (cilantro) and mint leaves are key to the vibrant green base.
- Aromatics: Ginger, garlic, and onion provide a subtle savory backbone.
- Coconut Milk: Adds creaminess and balances the heat from green chilies.
- Oil & Salt: Any neutral oil works well; adjust salt to taste.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
- No Coconut: Swap coconut milk with water or vegetable broth for a lighter version.
- Spice Level: Reduce green chilies for a mild pulao, or add an extra chili if you enjoy more heat.
- Veggie Boost: Add diced carrots, beans, or potatoes for a heartier one-pot meal.
- Whole-Grain Option: Try brown basmati rice and increase the cooking time and liquid slightly.
- Ginger-garlic paste: You can skip making no-garlic rice recipes.
- Cashews or nuts: Add roasted cashews at the end for extra crunch and flavor.
How to Make Matar Pulao in Instant Pot
- Prep the Rice: Rinse basmati rice until the water runs clear. Soak for 15-20 minutes, then drain.
- Sauté Spices: Turn the Instant Pot to saute mode. Heat oil and add cardamom, cinnamon stick, and bay leaf until fragrant.
- Add ginger garlic, green chilies and sauté for 20 seconds.
- Add chopped onions and sauté until soft and lightly golden.
- Add turmeric powder and garam masala. Mix well.
- Add green peas, chopped cilantro, mint leaves, and mix well
- Pour in coconut milk, add salt, and stir once.
- Add basmati rice and water and stir.
- Close the lid, set valve to Sealing, and cook on High Pressure for 6 minutes.
- Let pressure release naturally for 10 minutes, then do a quick release. Open the lid and fluff gently with a fork.
Serving Suggestions
These fragrant green peas rice pairs beautifully with a cooling vegan raita, fresh cucumber salad, or a tangy Indian pickle.
For a heartier meal, serve it alongside spinach dal, dal makhani, vegetable korma, or creamy tofu makhani each complementing the flavors of matar pulao without overpowering it.
Expert Tips
- Always drain the rice well to avoid mushy pulao.
- Do not overmix after adding rice gentle folding keeps the grains intact.
- If the pulao looks slightly wet, let it rest uncovered for a few minutes, then fluff with a fork.
Peas Pulao Recipe FAQ
Yes, you can make it on the stovetop using a heavy-bottomed pot or pressure cooker. Cooking time may vary slightly.
It's mildly spiced. You can easily adjust the heat by changing the number of green chilies
Absolutely. The cilantro, coconut milk, and spices still provide plenty of flavor.
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📖 Recipe
Peas Pulao (Matar Pulao) in Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1½ Cups basmati rice - extra long
- ½ Cup frozen peas
- salt to taste
- 1 tablespoon Olive Oil
- 2 small cinnamon sticks pieces - or use ½ teaspoon cinnamon powder
- 1 bay leaf
- 3 green cardamom
- ½ Cup coconut milk
- 2 tablespoon cilantro - chopped
- 3 green chilies - sliced
- 2 garlic cloves (optional) - minced
- 1 teaspoon ginger - grated
- 2 tbsp mint leaves - chopped (optional)
- 1 tablespoon cashews - roasted (optional)
- ½ teaspoon turmeric powder
- ¾ teaspoon Garam Masala Powder
- 1 onion - thinly sliced
- 1¼ cup water
Instructions
- Prep the Rice: Rinse basmati rice until the water runs clear. Soak for 15-20 minutes, then drain.1½ Cups basmati rice
- Sauté Spices: Turn the Instant Pot to saute mode. Heat oil and add cardamom, cinnamon stick, and bay leaf until fragrant.1 tablespoon Olive Oil, 2 small cinnamon sticks pieces, 3 green cardamom, 1 bay leaf
- Add ginger garlic, green chilies and saute for 2 seconds.3 green chilies, 1 teaspoon ginger, 2 garlic cloves (optional)
- Add chopped onions and sauté until soft and lightly golden.1 onion
- Add turmeric powder and garam masala. Mix well.½ teaspoon turmeric powder, ¾ teaspoon Garam Masala Powder
- Add green peas, chopped cilantro, mint leaves, and mix well½ Cup frozen peas, 2 tablespoon cilantro, 2 tablespoon mint leaves
- Pressure Cook: Pour in coconut milk, add salt, and stir once.½ Cup coconut milk, salt to taste
- Add basmati rice, and water and stir well. Close the lid, set valve to Sealing, and cook on High Pressure for 5 minutes.1¼ cup water
- Release & Fluff: Let pressure release naturally for 5 minutes, then do a quick release. Open the lid and fluff gently with a fork. Top with roasted cashews!1 tablespoon cashews
Video
Notes
- Always drain the rice well to avoid mushy pulao.
- Do not overmix after adding rice gentle folding keeps the grains intact.
- If the pulao looks slightly wet, let it rest uncovered for a few minutes, then fluff with a fork.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Neelima says
I made this last night, My kids and parents everyone are enjoyed it with raita. Thank you so much. I love all your recipes.
Uma Raghupathi says
Thank you Neelima 🙂
Gina says
Can I make this with canned peas? How would I adjust?
Uma Raghupathi says
Hi Gina. Yes, you can make this with canned peas as well. make sure to drain the water and add it to the recipe. No need to adjust the time.
Shami says
Yummy and easy! I made this last night came out so good. Best rice
Uma Raghupathi says
Thank you 😊