Peas Pulao
Peas pulao is made with pre-soaked basmati rice and green peas cooked with sliced onions and tomatoes along with a variety of whole and powdered spices such as star anise, cinnamon, cumin seeds, and green and black cardamom, to name a few.
Ingredients
- 500 grams basmati rice washed, soaked in water for half an hour
- 500 grams green peas
- 1 tbsp cooking oil
- 2 pieces cinnamon sticks 1 inch in size each
- 2 pieces star anise
- 1 tsp cumin seeds
- ½ tsp black pepper powder
- 6 pieces green cardamom whole pods
- 2 pieces black cardamom whole pods
- 6 pieces cloves
- 2 pieces bay leaves
- 1 piece onion large, finely sliced
- 1 tbsp ginger garlic paste
- 1 tbsp green chilies crushed
- 1 piece tomato medium size, finely chopped
- 2 pieces dry red chilies torn in half
- 1 tbsp coriander seeds crushed
- 1 tbsp fennel seeds powder
- 2 tsp salt
- 5 cups water
- ½ tsp nutmeg and mace powder
- 3 pieces green chilies whole
- Coriander and mint leaves a handful, finely chopped
- 1 tsp kewra water optional
- 1 tbsp clarified butter ghee
Instructions
- Fry 2 pieces of cinnamon sticks (1 inch in size), 2 pieces of star anise, 1 tsp of cumin seeds, ½ tsp of black pepper powder, 6 pieces of green cardamom, 2 pieces of black cardamom, 6 pieces of cloves and 2 pieces of bay leaves in 1 tbsp of cooking oil on a medium flame for 1 minute, stirring continuously.
- Add 1 piece of onion (large, finely sliced) and fry until slightly golden.
- Add 500 grams of green peas, 1 tbsp of ginger garlic paste and 1 tbsp of crushed green chilies on a high flame for a minute. Mix 1 piece of tomato (medium size, finely chopped), 2 pieces of dry red chilies (torn in half), 1 tbsp of crushed coriander seeds and 1 tbsp of fennel seeds powder on a medium flame.
- Add 1 tsp of salt. Mix nicely. Add 1 cup of water. Cover and cook for about 5 minutes to bring it to a boil.
- Add 4 cups of water more. When it boils, add 500 grams of basmati rice (washed, soaked in water for half an hour), 1 tsp of salt, 3 pieces of whole green chilies, ½ tsp of nutmeg and mace powder along with a handful of finely chopped coriander and mint leaves. Mix, cover and cook on a high flame for about 5 to 6 minutes.
- Add 1 tsp of kewra water and 1 tbsp of clarified butter (ghee). Do not mix. Cook it on a low flame for about 15 minutes.
- Gently mix it one last time and transfer it to a plate to serve.
- Your delicious and slightly spicy homemade peas pulao is ready.
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Notes
I add torn dry red chilies because it adds to the flavor.
Adding kewra water adds to the flavor. You may skip it if you want.
Adding ghee to the dish separates the rice and adds to the flavor as well.
Nutrition Info (Estimation Only)
Nutrition Facts
Peas Pulao
Amount per Serving
Calories
309
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
74
mg
3
%
Potassium
502
mg
14
%
Carbohydrates
57
g
19
%
Fiber
12
g
50
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
192
IU
4
%
Vitamin C
3
mg
4
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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