Peas pulao is white basmati rice cooked with garden peas, ginger and whole spices. Simple and tasty!
When you’re looking to make a simple rice dish which is filling and nutritious but not too labour intensive, peas pulao or mutter pulao, as it is also known, is your answer.
I usually make it when I’m not in the mood for elaborate cooking. I also make it when I’m expecting guests and the rest of the items on the menu are meat based. This light-as-air rice dish strikes the right balance: it is not heavy and overwhelming like biryani, but at the same time, it is not ordinary and uninteresting like white rice.
The garden peas add a hint of sweetness to the rice and the ginger and whole spices save it from blandness. The green chilli and cilantro are garnishes that add the finishing touches. If you’re not afraid of spice, you can add the green chilli to the water while the rice is cooking, but this pulao is not supposed to be too spicy, so I just add it for some flavour right at the end or as a garnish.
Another tip: The pulao’s yumminess sky-rockets into the stratosphere when it is eaten with a fresh salad and yoghurt mixed with some dry-roasted and ground cumin. Do have it with these two accompaniments and enjoy!
Peas Pulao Recipe
- 2 cups or 400 grams white Basmati rice, washed and soaked in 650 ml water for 10-15 minutes
- 1 cup frozen garden peas
- 1 tbsp grated ginger
- 5 green cardamom
- 5 cloves
- 8-10 black peppercorns
- 1 tsp cumin seeds
- 1 bay leaf
- 1 green chilli
- 1 sprig cilantro
- 4 tbsp cooking oil
- Salt to taste
1. Heat oil in a deep pan and add the whole spices followed by grated ginger. Saute for one minute only.
2. Add the peas and salt and, again, sauté for one minute.
3. Add the rice along with the water and let it come to a boil.
4. Reduce heat and cover tightly.
5. When the rice has absorbed all the water, remove from heat. Transfer to a plate and garnish with green chilli and cilantro. Serve hot!