Peas Pulao
Peas Pulao is a simple yet flavorful Indian rice dish, perfect as a side for curries or a light meal on its own. Basmati rice is cooked with green peas and aromatic spices, resulting in a fragrant and comforting dish.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 430 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupbasmati rice, rinsed and soaked for 20 minutes
- 3 cupwater
- 1 cupgreen pea, fresh or frozen
- 2 tbspvegetable oil
- 1 tspcumin seed
- 1 pcsbay leaf
- 1 pcscinnamon stick, 2-inch (5.1 cm)
- 3 pcsclove
- 2 pcscardamom pod, green
- 0.5 pcsonion, finely sliced
- 1 tspginger garlic paste
- 1 pcsgreen chili, slit lengthwise
- 1 tspsalt
garnish
- 2 tbspfresh coriander, chopped(optional)
Equipment
lid · fork · heavy-bottomed pot
The method
Step by step
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in fresh water for 20 minutes.
About 20 min
Cook’s note: Soaking helps the rice cook evenly and prevents it from breaking.
- 2
Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.
About 1 min
- 3
Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods to the hot oil.
- 4
Sauté the whole spices for about 30 seconds until they become fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 5
Add the sliced onion and cook until it turns translucent, about 3-5 minutes.
About 4 min
- 6
Stir in the ginger garlic paste and green chili, cooking for another minute until the raw smell disappears.
About 1 min
- 7
Drain the soaked basmati rice and add it to the pot, gently stirring to coat the grains with the spices.
About 1 min
Cook’s note: Handle the soaked rice carefully to avoid breaking the grains.
- 8
Add the green peas, water, and salt to the pot.
- 9
Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot tightly, and cook for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during cooking to keep the steam trapped.
- 10
Once cooked, turn off the heat and let the pulao rest, still covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice grains to firm up and separate.
- 11
Gently fluff the peas pulao with a fork.
About 1 min
- 12
Garnish with fresh coriander, if using, and serve hot.
Per serving
Nutrition
- Calories
- 429.5kcal
- Protein
- 8.5g
- Carbs
- 78.4g
- Fat
- 7.9g
- Fibre
- 3.1g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover peas pulao in an airtight container in the refrigerator.
Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying.
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