Peas pulao
Peas Pulao commonly known as matar pulao is a simple, yet aromatic rice dish composed of green peas and a variety of spices. It’s an adaptable recipe: it can be enjoyed as a primary dish or as a side to elevate other curries and sabzis.
How to Make Delicious Peas Pulao
Cooking Time
30 minutes
Serves
4 people
Table of Contents
This peas pulao recipe is not only quick and easy to make; however, it is also nutritious and teeming with flavor—perfect for hectic weeknights or a charming addition to weekend meals.As a seasoned chef (who harbors a fervor for culinary arts), I’m here to lead you through each phase of creating the ideal peas pulao, imparting essential tips to guarantee outstanding results every time. Thus, whether you’re a beginner or a skilled cook in the kitchen, this recipe will enable you to produce a delightful dish in no time.
You can also try this recipes along with Peas Pulaao:
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Ingredients for Peas Pulao
1 Cup = 180 Gram
• 1 cup basmati rice (soaked for 20 minutes)
• 1 cup basmati rice (soaked for 20 minutes)
• 1/2 cup green peas (fresh or frozen)
• 1 onion, finely sliced
• 1 tomato, chopped (optional)
• 2 tablespoons ghee or vegetable oil
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• 2 green cardamom pods
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1-2 green chilies, slit (optional)
• Salt, to taste
• 2 cups water
• Fresh cilantro (for garnishing)
Pro Tip:
If you don't have available fresh peas, then frozen peas work just as well and save you some prep time. Plus, they retain their flavour and texture after cooking, making them an ideal Alternative.
Step-by-Step Instructions to Make Peas Pulao
Step 1: Preparing the Rice
Start by soaking basmati rice (in water) for approximately 30 minutes. Soaking aids the rice to cook more evenly (this is essential) and prevents it from becoming sticky. Once soaked, drain rice and set aside.
Step 2: Tempering the Spices
In a large saucepan (or pressure cooker), heat 2 tablespoons ghee (or perhaps vegetable oil) over medium heat. Add cumin seeds; let them splutter. Now, add bay leaf, cinnamon stick, cloves and cardamom pods. Sauté spices for a few seconds (because they must release their aromatic fragrance). However, be careful not to burn them, although the aroma is enticing. This is where the magic begins: the melding of flavors creates an exquisite symphony.
Step 3: Sautéing Onions and Tomatoes
Add sliced onions (which are essential) and sauté them until they turn golden brown. This will add deep flavor to pulao. You can also add pinch of salt to help onions cook faster. If you’re using tomatoes, however, add chopped tomato and cook until it softens and blends well with onions. Although you may prefer richer flavor, you can skip tomato.
Step 4: Cooking the Peas
Add green peas (whether fresh or frozen) to the pan: sauté for 2-3 minutes, ensuring they are well coated with spices and onion mixture (this is crucial for flavor). However, keep an eye on them, because overcooking can lead to mushiness. Although the process seems simple, the outcome can be delightful if done correctly.
Step 5: Adding the Rice and Water
Now, add (the) soaked and drained rice to (the) pan. Gently stir the rice with peas and spices—ensuring that rice doesn't break. Add 2 cups water; season with turmeric powder, garam masala and more salt if needed (because it can enhance flavor). Bring water to a boil. However, watch closely (this is crucial) to prevent overcooking.
Step 6: Cooking the Pulao
Once (the) water starts boiling, lower the heat to simmer; cover the pot with a tight-fitting lid. If using a pressure cooker, cook on a low flame for 1-2 whistles. If you're cooking in a regular saucepan, let the rice cook for about 15-18 minutes until the water is fully absorbed (and) rice is tender. However, this process requires attention, because timing is crucial. Although it may seem simple, (it) can be quite tricky.
Step 7: Fluffing the Pulao
Once rice is cooked, let it sit (covered) for about 5 minutes. This helps rice grains set. After 5 minutes, gently fluff rice with a fork; ensuring that peas are evenly distributed throughout the pulao. However, do not rush this process, because the texture can be affected. Although it seems simple, attention to detail is crucial (in achieving) the perfect dish.
Step 8: Garnishing and Serving
Garnish the peas pulao with fresh cilantro and serve hot with side of raita or pickle for extra flavor. This dish pairs beautifully with your favorite curries; however, it can also complement a simple cucumber salad. Because of its versatility, although many enjoy it on its own, others might find it enhances their meal in unexpected ways.
Serving Suggestions
This peas pulao recipe serves 3-4 people and is perfect for a light lunch or dinner.
• With Raita: Pair it with a refreshing yogurt raita to balance the spices.
• Side Salad: A crunchy cucumber salad or a tomato-onion salad is a perfect side dish to add freshness.
• With Curry: Serve the peas pulao as a side dish with dal tadka, paneer butter masala, or any vegetable curry.
Other Variations to Try with Peas Pulao
Peas pulao is a versatile dish, and you can easily tweak the recipe to suit your tastes. some variations you can try:
1. Vegetable Peas Pulao
Add more vegetables like carrots, beans, or potatoes to make a heartier vegetable pulao. These veggies add color and texture, making the dish more nutritious and filling.
2. Mushroom Peas Pulao
For an earthy flavor, sauté sliced mushrooms along with the onions and spices. Mushrooms add a savory depth to the pulao and pair wonderfully with the peas.
3. Peas and Paneer Pulao
Add paneer cubes (Indian cottage cheese) to make the pulao more substantial. Paneer will enhance the dish with a creamy texture and mild flavor.
4. Peas and Mint Pulao
Add a handful of fresh mint leaves during the cooking process. The mint adds a refreshing aroma and taste that takes the flavor profile to the next level.
5. Peas Pulao with Quinoa
For a healthy twist, substitute quinoa for basmati rice. Quinoa is high in protein and gluten-free, making it a great option for those with dietary restrictions.
Customization Options
One of the best things about peas pulao is how easily it can be customized to suit your preferences. some options to personalize the dish:
1. Spice Level:
• Adjust the heat to your liking. Add extra green chilies or use red chili powder if you prefer a spicier version.
2. Rice Variety:
• Use different types of rice depending on your preference. Brown rice can be used for a healthier option, while jasmine rice will give a slightly floral aroma.
3. Vegan Option:
• If you prefer a vegan dish, substitute ghee with vegetable oil or coconut oil and skip any dairy-based additions like yogurt.
4. Add Nuts:
• Garnish the pulao with roasted cashews or almonds for added crunch and richness.
• Garnish the pulao with roasted cashews or almonds for added crunch and richness.
FAQs About Peas Pulao
1. Can I make this recipe without a pressure cooker?
Yes, you can cook peas pulao in a regular saucepan or pot. Just make sure to adjust the water and cooking time. The key is to simmer the rice on low heat until the water is absorbed and the rice is perfectly cooked.
Yes, you can cook peas pulao in a regular saucepan or pot. Just make sure to adjust the water and cooking time. The key is to simmer the rice on low heat until the water is absorbed and the rice is perfectly cooked.
2. Can I use frozen peas instead of fresh peas?
Absolutely! Frozen peas work great in this recipe and save you time. Just add them directly to the pan without thawing them first.
3. How can I store leftover peas pulao?
Leftover peas pulao can be stored in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to a month. To reheat, just microwave or steam the pulao until it’s hot.
Leftover peas pulao can be stored in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to a month. To reheat, just microwave or steam the pulao until it’s hot.
4. Can I make this dish spicier?
Yes, to make it spicier, you can add green chilies, red chili powder, or even a dash of black pepper during cooking.
Yes, to make it spicier, you can add green chilies, red chili powder, or even a dash of black pepper during cooking.
Peas pulao (an effortlessly delightful, flavorful and nutritious dish) can swiftly transform into a staple in your kitchen. Whether you’re cooking for family dinner or preparing a weeknight meal, this dish is sure to please. However, don’t forget to experiment with different variations and customization options to make it uniquely yours.
I hope this easy peas pulao recipe becomes a favorite in your household (because it’s not only simple but also satisfying). Give it a try and let me know how it turned out!
Similar recipe:
Peas Pulao Recipe
Cooking Time: 30 mins
Servings: 4
Ingredients
- 1 cup basmati rice
- 1 cup fresh green peas
- 1 medium onion, thinly sliced
- 2 tbsp ghee
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon stick
- 2 cups water
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes and drain.
- Heat ghee in a pan. Add bay leaf, cloves, and cinnamon. Sauté until aromatic.
- Add sliced onions and cook until golden brown.
- Add green peas and sauté for a minute.
- Stir in the rice, mix gently, and pour in water. Add salt to taste.
- Bring to a boil, then cover with a lid and simmer for 15 minutes or until the rice is cooked.
- Fluff the rice with a fork and garnish with fresh coriander. Serve hot!
