Peas Pulao is one of the simple and easy one-pot meals. When you have no elaborate time for cooking and want to make something simple and tasty then this peas pulao comes in handy. You can simply serve this along with papad or raitha or any tomato-based gravy.
This pulao is one of mine and my hubby’s favorite. You can either use fresh peas or frozen peas. Instead of using oil use ghee to temper as it really gives a nice flavor to the rice. Either you can include or exclude onion. I used only half an onion as I like this flavor as well. Also, add only less amount of ginger garlic paste. For one cup rice, I have used only 1/4 tsp of ginger garlic paste. If you add more then it will taste like biryani.
Peas pulao should be mildly flavored with less spice. You should have the flavor of ghee, peas, and rice only. That’s why I added only one green chili. If you want to increase or decrease any ingredients you can always tweak it according to your taste. Now let us see how to prepare this recipe.
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- 1 Cup Basmati Rice
- 1/2 Cup Green Peas Fresh/Frozen
- 1/2 Onion
- 1/4 tsp Ginger Garlic Paste
- 1 Green chili
- 2 Bay Leaves
- 2 Cloves
- 1 inch Cinnamon stick
- 1 Star anise
- 5-6 Whole Pepper
- 1 tsp Cumin seeds/Jeera
- salt to taste
- 2 tbsp Ghee
- Soak basmati rice for half an hour. Wash and drain it completely. Chop onion lengthwise. Slit green chili into two and remove seeds. Heat a pressure pan add ghee. Once ghee gets heated add cumin seeds, bay leaves, cinnamon stick, star anise, whole pepper, cloves and let it crackle. Now add onion, green chili and saute till onion turns translucent. Then add ginger garlic paste. Saute till raw smell goes.
- Now add peas, required salt for peas and onion and saute for a min. Then add basmati rice and saute for a min.
- Add 2 cups water, salt to taste and mix thoroughly. Now close lid and pressure cook on medium flame for 2 whistles. Switch off the flame and let the pressure release completely.
- Once pressure is released open the lid. Mix the rice gently with a fork or spatula without breaking the rice. Peas Pulao is ready. Serve hot.
- For one cup rice use 2 cups of water.
- Use only the specified amount of chili and ginger garlic paste. Or else it will overpower the fragrance and taste of the rice.
- Pressure cook for 2 whistles only. Let the pressure release completely and then open the lid.
Fluffy and delicious Peas Pulao is ready to relish. Whip it up with any side dish like raitha, Paneer Butter Masala, Paneer Tikka Masala or any other gravy of your choice.
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