How to make peas pulao, with step by step pictures. Peas pulao is an easy and simple pulao that you can make in a jiffy, yet flavorful and so satisfying.
I posted peas pulao and ginger garlic paste in one post, but when people search for it, it is not visible. So thought of posting as a separate post. So this is an old post re-posted.
Peas pulao is a simple recipe, but for beginners it might be bit challenging to get the colour right, rice cooked to perfection etc.
The main thing one have to keep in mind to get good coloured pulao is not to change the colour of onion or ginger garlic paste to brown.
This way the pulao comes out decently white. Also use good quality rice and fresh peas.
Goes well with any paneer gravies like paneer makhani, paneer butter masala or paneer mirch masala. Even goes well with dal like dal makhani or dal tadka and a subji.
Method
- Soak the basmati rice for at least 10 minutes.Slice the onion and slit the green chillies. Heat a cooker, add oil + ghee, temper with the items given under to temper table.
- Add the onion,green chillies and reduce the flame and fry for a minute (Onion should not change its colour).
- After that, add the ginger garlic paste and again fry for a minute. Add the peas(I used frozen) and fry in low flame for 2 minutes.
4. Add the soaked rice,salt and water and mix well. Let it boil and then close the cooker and reduce the flame to low and cook for 10 minutes.
Or give 2 whistles in medium flame.
Let the pressure get down by itself and then fluff carefully and serve hot with any rich gravy or simply dal or subjis.
Do not stir when the pulao is hot after opening. It will break the rice. Just carefully fluff the rice by turning it from bottom to top once or twice.
Peas pulao with Cauliflower subji.
This is very simple yet delicious rice,you can use your imagination and add more spice to the dish!
Recipe card
How to make peas pulao
Ingredients
- 1 cup Basmati rice
- ⅓ cup Peas
- 1 Onion
- 2 Green chillies
- 1 teaspoon Ginger garlic paste
- Salt
- 1.25 cup Water
To temper
- 2 tablespoon Oil + Ghee - 2 tbsp
- 1 inch cinnamon
- 1 teaspoon Shahi jeera
- 1 Biryani leaf
Instructions
- Soak the basmati rice for atleast 10 minutes.
- Slice the onion and slit the green chillies.
- Heat a cooker, add oil+ ghee, temper with the items given under to temper table.
- Add the onion, green chillies and reduce the flame and fry for a minute (Onion should not change its colour).
- Add the ginger garlic paste and again fry for a minute.Add the peas(I used frozen) and fry in low flame for 2 minutes.
- Add the soaked rice,salt and water and mix well..
- Let it boil and then close the cooker and reduce the flame to low and cook for 10 minutes. Or give 2 whistles in medium flame.
- Let the pressure get down by itself and then fluff carefully and serve hot with any rich gravy or simply dal or subjis
Notes
- Never fry the onions and ginger garlic paste in high flame or till burnt, which will give a dull coloured pulav!
- You can also use thin coconut milk in place of water, which enhances the taste.
- Mint and coriander leaves 2 tablespoon can be added after opening the cooker.
- Do not stir when the pulao is hot after opening. It will break the rice. Just carefully fluff the rice by turning it from bottom to top once or twice.
Sandhya Venkatesh says
It was a very simple and easy recipe. The dish was very flavourful.
Raks Anand says
Thank you for your feedback
Anjana says
My go to recipe for years now. Awesome flavours. Thanks!!
Dee says
// 3 . Heat a cooker, add oil+ ghee, temper with the items given under to temper table.//
And I don’t see temper table or it’s not mentioned in the recipe.
Raks Anand says
Thanks for pointing out, it's a mistake sorry. Updated now