Peas pulao is a simple, elegant and flavorful one pot meal recipe. It is aromatic. You can use fresh peas or frozen peas for this. But I feel frozen peas is losing its flavor and taste over a period of time. It is a quick one pot meal and perfect to use any left over rice.For variation, you can add potatoes or beans in this pulao. I made this for my parents with cashew paneer. Any gravy recipe is fine. It is great for kid’s lunch box. When you have some potluck get together or party, it is the best option to do this.
Vegan note: replace ghee with oil.
Peas Pulao/Matar pulao:
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- Basmati rice – 1.5 cups
- Peas – ¾ cup, fresh or frozen
- Cardamom – 2
- Cloves – 2-3
- Bay leaf – 1
- Cumin seeds – 1 tsp
- Ginger garlic paste – 2 tsp
- Green chillies – 2 , slit
- Mint – 2 tbsp, chopped
- Coriander – 2 tbsp, chopped
- Garam masala powder – 2tsp
- Onion – ½ cup, thinly sliced
- Salt – 1 tbsp
- methi leaves - 1 tsp
- Ghee/oil – 2-3 tbsp (preferably 2 tbsp ghee and 1 tbsp oil)
Instructions
- Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.
- Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).
- Fry till the spices release their aroma and then add the sliced onions and slit chillies. Stir and fry till the onions are golden or caramelized. Then Add the ginger garlic paste, mint and coriander leaves and fry for a minute.
- Add the peas and saute for 2-3 minutes. Now add the drained rice, garam masala powder, methi leaves and stir gently.
- Saute for a minute. Add water and salt. Stir and cover. (check for salt at this time) ( I added 3 cups of water)
- Cover the pot tightly with a lid and cook the rice till all the water is absorbed. Cook in medium for 15 minutes and slow for 10 minutes. Switch off.
- Fluff the rice and serve with onion tomato raita or some paneer gravy.
So healthy and perfect kids recipe as you said.. i love to have with any kind of gravies.. This is my lunch box recipe for most of the time as its a quick made pot meal 🙂
🙂 Thank you Ranjani 🙂 Sweet of u !
I am so trying this. My husband really likes basmatic rice after we went to an Indian restaurant. We bought the green and black cardinom pods.
Which one do you suggest for this dish?
I don’t cook with oil anymore. Usually, just a dry sauté. I will have to see how it will work out without the oil.
Looks delicious!
Hello Maria, thank you so much! I used green cardamom. 🙂
I would say just add everything except oil and onions in a rice cooker with correct amount of water and put it in cook, its still going to taste delicious! (If you dont want to add oil at all)
Thank You, Can’t wait to try this.
Do you ever use the black ones? I’m not sure when to use them. Does it depend on the dish?
Green cardamom is used to flavour sweet dishes and black cardamom is used for a more pungent flavour
Sorry for the late reply 🙂
Thank You!
I think you meant to write “3 cups of water”
Yes Neha 🙂 I corrected. thank u so much for mentioning!
You’re welcome but I’m sorry but you’ve also not mentioned when to add ginger and garlic…
Thank you so much Neha again 🙂 There is nothing to sorry about! This comments helps me 🙂
I want to know the recipe to cooked chicken vegetable biryani can u suggest me please
https://www.relishthebite.com/chicken-dum-biryani-restaurant-style/
Hope this helps bivashree!