Peas Pulao
Fragrant basmati rice cooked with sweet green peas and delicate whole spices. This simple, elegant pulao comes together in under 30 minutes, making it a perfect weeknight companion to any dal or curry.
For 4 servings
- prep · ~20 min
Soak the rice.
Wash basmati rice in 2-3 changes of water until water runs clear. Soak in enough water to cover for 20 minutes, then drain completely.
TIPSoaking helps the grains elongate and prevents breakage during cooking. - temper · ~2 min
Temper the whole spices.
1.Heat ghee in a heavy-bottomed pot over medium heat until shimmering.2.Add cumin seeds and let them sizzle until fragrant (30 seconds).3.Add bay leaves, crushed cardamom, cloves, and cinnamon stick. Sauté until aromatic (30 seconds).TIPDon't let the spices burn — medium heat is enough to release their oils. - saute · ~6 min
Sauté the aromatics.
1.Add sliced onions and cook until soft and translucent (4-5 minutes).2.Add julienned ginger and slit green chilies. Sauté for 1 minute until fragrant. - mix · ~2 min
Add rice and peas.
Add drained rice and green peas to the pot. Gently stir and sauté for 2 minutes, coating every grain with ghee and letting the rice turn slightly opaque.
TIPGentle stirring prevents the rice grains from breaking. - simmer · ~16 min
Cook the pulao.
1.Pour in water and add salt. Stir once gently, then bring to a boil over high heat.2.Once boiling, reduce heat to the lowest setting. Cover with a tight-fitting lid.3.Simmer undisturbed for 15 minutes until all water is absorbed and rice is tender.TIPDon't open the lid during cooking — the steam trapped inside finishes cooking the rice. - rest · ~5 min
Rest before serving.
Turn off the heat. Let the pot rest, covered, for 5 minutes. Then gently fluff the rice with a fork.
TIPFluffing with a fork instead of a spoon keeps the grains separate and airy. - garnish
Finish and serve.
Sprinkle garam masala, drizzle lemon juice, and scatter chopped coriander leaves over the pulao. Gently toss to combine and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak basmati rice for exactly 20 minutes to get long, separate grains.
- 2Use a heavy-bottomed pot with a tight lid to trap steam evenly.
- 3Do not skip the 5-minute rest after cooking; it finishes the grains.
- 4Fluff with a fork, not a spoon, to avoid mashing the delicate rice.
- 5Add peas frozen directly — no thawing needed; they cook perfectly.
- 6For extra aroma, lightly crush cardamom pods before adding.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil or coconut oil for a fully plant-based version that still delivers rich flavor.
nutty pulaoNutty pulao
Add a handful of cashews or slivered almonds after sautéing the onions for extra crunch and richness.
spiced upSpiced-up
Toss in a pinch of red chili flakes along with the whole spices for a gentle heat that complements the sweet peas.
Why this is on our healthy list.
Rich in Plant Protein
Green peas provide a good amount of plant-based protein, making this pulao more satisfying and nutritious.
Digestive Spices
Cumin, cardamom, and ginger aid digestion and help reduce bloating after a heavy meal.
Low in Saturated Fat
This dish uses just 2 tablespoons of ghee, a modest amount for a flavorful, heart-friendly rice.
Source of Dietary Fiber
Basmati rice offers some fiber, and green peas add more, supporting healthy digestion.
Frequently asked questions
Mushy pulao usually comes from over-stirring after adding water or using too much liquid. Stick to the 1:1.5 rice-to-water ratio and don't stir once boiling.
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