Peas pulao is a tasty and well loved Indian dish that I make quite often at home. In fact, I make a lot of pulao at home and the most common is this peas pulao. I have already posted 2 other version of peas pulao that we make at home and this is the simplest version of my peas pulao.
PEAS PULAO
Preparation time 10 mins | Cooking time 15 mins | Serves 3
Ingredients
Peas Pulao 1
Peas Pulao 2
Beet Root Pulao
Mushroom Pulao
Corn and Peas Pulao
Mixed Vegetable Pulao
Brown Rice Pulao
Capsicum Pulao
Broccoli Pulao
Jeera Pulao
Palak Pulao
Soya Pulao
Method
1. Wash and soak the basmati rice for 20 mins.
2. In a pressure cooker, heat all and add the bay leaf, cinnamon, clove, cardamom and black stone flower.
3. After a minute, add the sliced onion and the green chillies and saute until the onions are translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves. Add the peas and mix well.
5. Add the drained rice and the water. Add salt. Add the mint leaves and lemon juice.
6. Close and cook for 2 whistles. Wait for the pressure to settle. Open and fluff it up gently.
Notes
1. You can add more green chillies too.
2. Add water according to the basmati rice you use. I always use 1:2 ratio of rice to water. You can use 1:1.75 too.
3. You can use frozen peas as well. And you can use less than 1 cup of peas as well.
Until next time,
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PEAS PULAO
Preparation time 10 mins | Cooking time 15 mins | Serves 3
Ingredients
- Rice - 1.5 cups
- Peas - 1 cup
- Onion - 1 sliced
- Ginger garlic paste - 1 tsp
- Mint leaves - few
- Water - 3 cups
- Lemon juice - 1 tsp or 1/2 lime
- Coriander leaves - few
- Green chillies - 2, 3
- Salt - to taste
- Oil - 2 tbsp
- Bay leaf - 1
- Cardamom - 2
- Clove - 3
- Cinnamon - 1
- Black stone flower - 1
Other pulao recipes
1. Wash and soak the basmati rice for 20 mins.
2. In a pressure cooker, heat all and add the bay leaf, cinnamon, clove, cardamom and black stone flower.
3. After a minute, add the sliced onion and the green chillies and saute until the onions are translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves. Add the peas and mix well.
5. Add the drained rice and the water. Add salt. Add the mint leaves and lemon juice.
6. Close and cook for 2 whistles. Wait for the pressure to settle. Open and fluff it up gently.
Notes
1. You can add more green chillies too.
2. Add water according to the basmati rice you use. I always use 1:2 ratio of rice to water. You can use 1:1.75 too.
3. You can use frozen peas as well. And you can use less than 1 cup of peas as well.
Until next time,
Pulao packs the punch I am hailing. Its hearty, healthy and getting me hungry right now.
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