Green Peas Pulao
Transform your weeknight dinners with this aromatic and flavorful Green Peas Pulao recipe, a classic Indian rice dish bursting with the fresh sweetness of green peas and the warmth of whole spices. Made with fragrant basmati rice, earthy cumin seeds, and a blend of cinnamon, cloves, and cardamom, this one-pot dish is elevated by caramelized onions, ginger, and a hint of green chili for a subtle kick. Finished with a sprinkle of fresh cilantro and a splash of lemon juice, this easy-to-make pulao is perfect as a light main course or a comforting side dish to pair with curries, yogurt, or raita. Ready in just 30 minutes, it’s a wholesome, gluten-free recipe that’s as inviting on a cozy dinner table as it is for festive gatherings.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Green peas (fresh or frozen)
- 2 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Cloves
- 2 Green cardamom pods
- 1 medium Onion (sliced thinly)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Green chili (slit lengthwise)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 teaspoon Lemon juice
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the ghee or vegetable oil in a heavy-bottomed pot or pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds to release their aroma.
Add the sliced onion and sauté until the onions turn golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and slit green chili. Sauté for 1 minute until fragrant.
Add the green peas and cook for 2 minutes, stirring occasionally.
Add the drained basmati rice and gently stir to coat the rice with the spices and oil.
Pour in 2 cups of water and add salt. Stir gently to mix everything evenly.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes.
Turn off the heat and let the pulao sit, covered, for an additional 5 minutes to allow the flavors to meld.
Remove the lid and gently fluff the rice with a fork.
Stir in fresh cilantro leaves and lemon juice for a burst of freshness.
Serve the Green Peas Pulao warm as a main dish or a side with curry or yogurt.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 15.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
