Meal Prep · North Indian
Peas Pulao
A fragrant and wholesome one-pot rice dish featuring tender green peas, perfect for a comforting North Indian meal.
Ingredients
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Step-by-step- Wash basmati rice thoroughly and soak in water for 20-30 minutes. Drain well before cooking.
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds, green cardamom, cloves, cinnamon stick, and bay leaf. Sauté until fragrant, about 30 seconds.
- Add sliced onions and cook until they turn golden brown, about 7-10 minutes.
- Stir in ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- Add green peas and sauté for 2-3 minutes.
- Add the drained basmati rice to the pot. Gently mix for 1-2 minutes, ensuring the rice grains are coated with the spices and ghee.
- Pour in 2 cups of water (or the recommended amount for your rice type) and add salt to taste. Bring the water to a boil.
- If using a pressure cooker, close the lid and cook for 1 whistle on high heat, then reduce heat to low and cook for 5 minutes. Let the pressure release naturally. If using a pot, cover tightly and simmer on low heat for 15-20 minutes, or until all water is absorbed and rice is cooked. Do not lift the lid during cooking.
- Once cooked, let the pulao rest for 5-10 minutes before gently fluffing with a fork.
- Garnish with fresh chopped coriander leaves and serve hot with raita or pickle.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 9 g |
| Carbohydrates | 75 g |
| Fat | 7 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Peas Pulao in an airtight container to maintain freshness and prevent bacterial growth.
Freezer Up to 2 months
Portion cooled pulao into freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Stovetop: Sprinkle a tablespoon of water, cover, and heat on low until warmed through. Microwave: Heat in 1-minute intervals, stirring in between, until hot and steamy.
Chef’s Corner
- Soaking basmati rice is crucial for fluffy, separate grains. Don’t skip this step, but also ensure you drain it very well before adding to the pot.
- For best flavor, use good quality basmati rice and fresh green peas when in season. Frozen peas work perfectly too, just add them directly to the pan.
- Avoid over-stirring the rice once water is added, as this can break the delicate grains. Let it cook undisturbed for the best texture.
