Why You’ll Love This Recipe
Peas Pulao is quick to prepare, requires minimal ingredients, and delivers rich flavor with very little effort. It’s ideal for busy weeknights, lunchboxes, or when you want to whip up a delicious one-pot meal in under 30 minutes. The vibrant green peas add color and sweetness to the dish, while the fragrant whole spices elevate it into something truly special. It’s naturally gluten-free and easy to make vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Basmati rice (soaked for 20–30 minutes)
- Green peas (fresh or frozen)
- Oil or ghee
- Cumin seeds
- Bay leaf
- Cloves
- Green cardamom
- Cinnamon stick
- Onion (thinly sliced)
- Ginger-garlic paste
- Green chilies (slit)
- Water
- Salt
- Fresh coriander or mint leaves (for garnish)
Directions
- Rinse basmati rice thoroughly and soak it for 20–30 minutes. Drain before cooking.
- Heat oil or ghee in a pot or pressure cooker over medium heat.
- Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies. Cook until raw smell disappears.
- Add green peas and sauté for 2–3 minutes.
- Add the soaked and drained rice, and mix gently to coat the grains in the spices.
- Pour in water and add salt to taste. Stir well.
- Cover and cook until rice is tender and water is absorbed. (If using a pressure cooker, cook for 1 whistle. If using a pot, simmer covered for 12–15 minutes.)
- Fluff the rice gently with a fork and garnish with chopped coriander or mint leaves before serving.
Servings and timing
This recipe serves 4 people and takes approximately 30 minutes from start to finish, including soaking and cooking time.
Variations
- Add vegetables: Include diced carrots, potatoes, or beans for a more wholesome veggie pulao.
- Make it spicy: Add a few peppercorns or a dash of garam masala for extra heat.
- Use coconut milk: Replace some of the water with coconut milk for a richer flavor.
- Add paneer: Cubed and lightly fried paneer makes a tasty protein addition.
- Make it vegan: Use oil instead of ghee for a completely vegan version.
Storage/Reheating
Store Peas Pulao in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a bit of water over the rice and microwave or warm it in a covered pan on low heat, stirring gently to maintain the texture.
FAQs
What type of rice is best for Peas Pulao?
Long-grain basmati rice is preferred for its aroma and fluffy texture, but any non-sticky rice can be used.
Can I use frozen peas?
Yes, frozen peas work perfectly and can be added directly without thawing.
Is Peas Pulao spicy?
It’s mildly spiced, but you can adjust the heat by adding more green chilies or whole spices.
Can I make this in a rice cooker?
Yes, you can sauté the ingredients separately and then transfer everything to a rice cooker to finish cooking.
Is Peas Pulao vegan?
It is vegan when made with oil instead of ghee.
What can I serve with Peas Pulao?
It pairs well with raita, dal, curries, or a simple salad.
Can I make this dish ahead of time?
Yes, it stores well and can be reheated when needed, making it perfect for meal prep.
How do I keep the rice from getting mushy?
Soak the rice before cooking, and ensure you use the correct rice-to-water ratio. Avoid over-stirring while cooking.
Can I skip the whole spices?
You can skip or reduce them based on your taste, but they do add authentic flavor.
Can I add nuts to this recipe?
Yes, roasted cashews or almonds make a great garnish and add crunch.
Conclusion
Peas Pulao is a timeless, comforting dish that delivers flavor and elegance with very little effort. It’s an excellent choice for everyday meals or festive gatherings alike. With its vibrant appearance and delicious aroma, this simple yet satisfying rice dish deserves a regular spot on your table.
PrintPeas Pulao
Peas Pulao is a fragrant Indian rice dish made with basmati rice, green peas, and whole spices. Light, fluffy, and subtly spiced, it’s perfect as a side or a standalone meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1 cup basmati rice (soaked for 20–30 minutes)
- 3/4 cup green peas (fresh or frozen)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- 1 small cinnamon stick
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1–2 green chilies, slit
- 2 cups water
- Salt to taste
- 2 tablespoons chopped fresh coriander or mint leaves (for garnish)
Instructions
- Rinse basmati rice thoroughly and soak it for 20–30 minutes. Drain before cooking.
- Heat oil or ghee in a pot or pressure cooker over medium heat.
- Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
- Add green peas and sauté for 2–3 minutes.
- Add the soaked and drained rice, and mix gently to coat the grains in the spices.
- Pour in water and add salt to taste. Stir well.
- Cover and cook until rice is tender and water is absorbed (1 whistle in pressure cooker or 12–15 minutes simmered in a pot).
- Fluff the rice gently with a fork and garnish with chopped coriander or mint leaves before serving.
Notes
- Soak basmati rice to help achieve a fluffy texture.
- Use oil for a vegan version; ghee adds richer flavor.
- Frozen peas can be used directly without thawing.
- Add other vegetables or paneer to make it more filling.
- Adjust spice levels with more chilies or whole spices as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
