Peas Pulao
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
7 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat
- a.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.
- 3
Sauté Aromatics: Add the thinly sliced onions to the pot
- a.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.
- 4
Combine Ingredients: Add the green peas and sauté for one minute
- a.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.
- 5
Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice
- a.Stir gently to combine. Increase the heat and bring the water to a vigorous boil.
- 6
Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting
- a.Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.
- 7
Rest and Serve: After 15 minutes, turn off the heat but keep the lid on
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice is essential for long, fluffy, and separate grains. Do not skip this step.
- 2Use a heavy-bottomed pan to ensure even heat distribution and prevent the rice from burning at the bottom.
- 3The 1:2 rice-to-water ratio is key for perfectly cooked rice using the absorption method.
- 4Avoid stirring the rice while it's steaming, as this can release starches and make it sticky.
- 5Letting the pulao rest after cooking allows the grains to become firm and less likely to break when fluffed.
Adapt it for your goals.
Add Vegetables
Incorporate other vegetables like diced carrots, green beans, or cauliflower along with the peas for a more nutritious 'Veg Pulao'.
Add ProteinAdd Protein
For a complete meal, add paneer cubes or tofu cubes. Sauté them separately until golden and add them to the pulao just before serving.
Pressure Cooker MethodPressure Cooker Method
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.
Add NutsAdd Nuts
For a richer flavor and texture, fry a handful of cashews in ghee until golden and use them as a garnish.
Why this is on our healthy list.
Good Source of Fiber
Green peas are rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Provides Sustained Energy
Basmati rice is a source of complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
Aids Digestion
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.
Rich in Antioxidants
Spices like cloves and cinnamon, along with green peas, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
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.