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Aromatic basmati rice cooked with sweet green peas and fragrant whole spices. This simple one-pot meal is a classic North Indian comfort food, perfect for a quick lunch or dinner.
For 4 servings
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.
Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.
Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.
Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.
Rest and Serve: After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and absorb any remaining steam. After resting, open the lid and gently fluff the rice with a fork. Garnish with fresh coriander leaves and serve hot.
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Aromatic basmati rice cooked with sweet green peas and fragrant whole spices. This simple one-pot meal is a classic North Indian comfort food, perfect for a quick lunch or dinner.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 363.29 calories per serving with 7.54g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Incorporate other vegetables like diced carrots, green beans, or cauliflower along with the peas for a more nutritious 'Veg Pulao'.
For a complete meal, add paneer cubes or tofu cubes. Sauté them separately until golden and add them to the pulao just before serving.
Follow steps 1-4 in a pressure cooker. Add rice, water, salt, and lemon juice. Close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
For a richer flavor and texture, fry a handful of cashews in ghee until golden and use them as a garnish.
Green peas are rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Basmati rice is a source of complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
The whole spices used, such as cumin, cloves, and cardamom, are known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Spices like cloves and cinnamon, along with green peas, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of this Peas Pulao (approximately 1.5 cups or 320g) contains around 375-400 calories. The exact count can vary based on the amount of ghee used.
Yes, Peas Pulao can be a healthy dish. It provides a good balance of carbohydrates from rice and plant-based protein and fiber from peas. The spices used also offer various digestive benefits. To make it healthier, you can use brown basmati rice and reduce the amount of ghee.
Absolutely! Frozen peas work perfectly well. There is no need to thaw them beforehand; you can add them directly to the pot as instructed in the recipe.
Mushy pulao is usually caused by two things: too much water or over-stirring. Ensure you use a strict 1:2 rice-to-water ratio and avoid stirring the rice after the water has been added and it starts to cook.
Yes, you can make a 'satvik' version without onion and garlic. Simply skip those ingredients. The whole spices will still provide a wonderful aroma and flavor.
Peas Pulao is very versatile. It pairs wonderfully with a simple raita (yogurt dip), a rich dal like Dal Makhani, or any North Indian curry like Paneer Butter Masala.