Peas pulao is a simple, aromatic rice dish made with basmati rice, green peas and fragrant spices, making it perfect for a quick and satisfying meal.
Ingredients
- 1 cup basmati rice
- 1 cup green peas, fresh or frozen
- 1 medium onion, thinly sliced
- 1–2 green chillies, slit
- 1 tbsp ginger-garlic paste
- 1½ tbsp oil or ghee
- 1 small cinnamon stick
- 2–3 cloves
- 2 cardamom pods
- 1 bay leaf
- ½ tsp cumin seeds
- 1¾ cups water
- Salt to taste
- 1 tbsp chopped coriander leaves
- 1 tsp lemon juice
Preparation
- Rinse the basmati rice until the water runs mostly clear. Soak it for 15–20 minutes, then drain.
- Heat oil or ghee in a heavy-bottomed pot. Add cumin seeds, cinnamon, cloves, cardamom and bay leaf. Sauté for a few seconds until fragrant.
- Add the sliced onion and green chillies. Sauté until the onion turns light golden. Add ginger-garlic paste and cook for another minute.
- Add the green peas and drained rice. Gently stir and sauté for 1–2 minutes, taking care not to break the rice grains.
- Add water and salt. Bring it to a boil, then reduce the heat to low and cover the pot tightly with a lid. Cook for about 12–15 minutes, or until the rice is tender and the water has been absorbed.
- Turn off the heat and let the pulao rest, covered, for 5 minutes. Gently fluff the rice with a fork.
- Add lemon juice and chopped coriander.
Serving suggestion
Serve hot peas pulao with raitha, vegetable or chicken curry, and a side of pickle for a wholesome and flavourful meal.
