Peas Pulao Recipe
Peas pulao recipe - One pot rice dish made with green peas, basmati rice and spices.
Peas pulao recipe - One pot rice dish made with green peas, basmati rice and spices.
- salt as needed
- 2.5 cups water
- 1 star anise / chakri phool
- 2 tbsp ghee
- 2 green chilies slit
- 1.5 cups basmati rice
- 1 cup green peas / matar
- â¾ tbsp. ginger garlic paste
- handful of mint leaves / pudina
- 1 large onion or â¾ cup sliced or chopped
- cashews as needed
- 1 tsp cumin/ jeera or shahi jeera
- 4 to 6 green cardamoms / elaichi
- 2 strands of mace/ javitri
- a small piece of nutmeg / jaiphal (optional)
- 6 cloves / lavang
- little stone flower / dagad phool (optional)
- 1 leaf / tej patta
- 2 stick / dalchini (if using true cinnamon use three 2 in
- Carbohydrate 86.515036668507 g
- Cholesterol 22.3480621500927 mg
- Fat 11.7013363767164 g
- Fiber 3.92 g
- Protein 8.9811528038492 g
- Saturated Fat 5.99349979779516 g
- Serving Size 1 1 Serving (330g)
- Sodium 127.289351007237 mg
- Sugar 82.595036668507 g
- Trans Fat 0.854516729712679 g
- Calories 489 calories
Step-by-step
- Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
- Slice the onions and mint leaves. Slit the green chilies. Make the ginger garlic paste. Set them aside.
- Heat ghee or oil in a pot or cooker and saute cashews if using. When they turn golden set them aside.
- Saute spices for a minute.
- Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.
- Saute pudina/ mint for 2 mins.
- Add peas and rice. Saute for 3 to 4 mins.
- Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.
- Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.
- If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.
- Fluff up with a fork once done. Allow to rest for sometime.
- Garnish peas pulao or matar pulao with nuts. Serve with raita or a gravy.
My Go-To Weeknight Dinner: Peas Pulao
Let's be honest, as a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – and that's where this Peas Pulao recipe comes in. This one-pot wonder is not only incredibly flavorful, but it’s also incredibly adaptable. I can whip it up in under an hour, even on the busiest of days, and the entire family loves it. It's the perfect example of how simple ingredients can create something truly special.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and endless ingredient lists – this recipe is all about maximizing flavor with minimal effort. I’ve tweaked it over the years to perfectly suit my needs and my family's preferences. I've experimented with different spice combinations, added and subtracted ingredients, and even tried variations using leftover chicken or vegetables – all leading to this streamlined, perfect recipe. This is the version I return to again and again because it's dependable, adaptable, and a crowd-pleaser.
Why I love this recipe so much:
- One-pot wonder: Minimal cleanup! This is a huge win for busy weeknights. I'm always looking for ways to reduce the amount of time I spend cleaning up, and this recipe delivers on that front. The fewer dishes, the better!
- Quick and easy: It comes together in under an hour, making it perfect for a busy weeknight dinner.
- Delicious and flavorful: The combination of spices creates a warm and inviting aroma that fills the kitchen as it cooks. This dish is not only satisfying but also comforting, reminding me of home-cooked meals from my childhood.
- Adaptable: Feeling creative? Add some leftover chicken, different vegetables, or even some dried fruits. The possibilities are endless!
- Healthy and nutritious: It’s a great source of carbohydrates, protein, and fiber. My family's health is a priority and this recipe keeps them happy and full.
This Peas Pulao recipe isn't just a quick weeknight meal; it’s a celebration of simple ingredients and effortless cooking. It’s a testament to the fact that delicious, satisfying food doesn't have to be complicated or time-consuming. I hope you'll give it a try and make it your new go-to recipe as well. Let me know how it turns out!
Serving suggestions: Serve hot with a side of raita (yogurt dip) for a cool and creamy contrast, or try pairing it with some crunchy papadums. It’s also equally delicious served with a simple salad.
Tips and tricks for perfect Peas Pulao:
- Use good quality basmati rice: This makes all the difference in terms of flavor and texture.
- Don't overcook the rice: Overcooked rice will be mushy and unpleasant. Follow the cooking instructions carefully to achieve the perfect texture.
- Adjust the spices to your taste: Feel free to adjust the amount of each spice according to your preferences. If you prefer a milder flavor, reduce the amount of chili.
- Garnish generously: Fresh cilantro, toasted nuts, or a sprinkle of saffron can elevate the presentation and flavor.
I hope this recipe brings as much joy to your kitchen as it brings to mine. It's a versatile dish that's perfect for any occasion, from a simple weeknight dinner to a casual gathering with friends and family. Happy cooking!
