Easy Pulao with Peas & Carrot

Sometimes we are bored with simple plain rice, but at the same time, we do not hope for something spicy or rich. For situations like that, this simple pea and carrot pulao is a wonder on the plates. It is also healthy, gluten-free, and vegan. 

What is Peas and Carrot Pulao?

Peas and carrot pulao is a light and fragrant pulao perfect for summer. It comes together quickly by adding carrots, peas, and a few whole spices. I make it in a pan, and I am confident that anyone can make it wonderfully with these methods. You can make this in exactly 5 minutes with cooked rice. 

This carrot and peas pulao goes nicely with gatherings that include complex curries. Or if your meeting will consist of children or newborns. With vegetables and rice, this makes a complete supper. You can also serve it with raita or plain Dahi.

Ingredients At A Glance 

Rice – I prefer white basmati rice, although brown rice can also be used. Brown rice takes a little longer to cook, but it improves the texture.

Peas – If you get fresh peas, well and good, go for it. Otherwise, frozen peas work too. 

Carrot – Use fresh and orange carrots for the best combination.

Ghee – Ghee adds a unique aroma to the rice.

Spices – This recipe requires minimal spices. You will need only cumin seeds and cinnamon powder. 

Salt & Sugar – Add salt as per taste. If you prefer the rice a bit sweet, you can add sugar. You can also skip it if you prefer. 

How To Prepare Peas and carrot Pulao?

First, cook the basmati rice; follow the packet instructions to cook the rice. The rice should be just cooked. 

Heat a big saucepan of water and add the rice when the water is boiling, and keep checking if the rice is done. When it’s just cooked, quickly drain the water and rice and keep the rice aside. Make sure that the rice does not get overcooked. 

You can also use the rice cooker if you’re more comfortable. But for me personally, I do not prefer a rice cooker because whenever I cook rice in the rice cooker, it’s not very separate. So for regular days, it’s fine, but for pulao, the rice should not stick but be light and separated.

Once the rice is done, heat the ghee in a wide pan. Add cumin seeds when ghee is hot and let it splutter and darken.

Reduce heat to low and add salt, cinnamon powder, and sugar. Give it a stir, and add the peas and carrots. Cook them for 4-5 minutes or till the carrots and peas are cooked.  

Then add the rice and mix well, cover, and cook for 3-4 minutes with light stirring once or twice. Finally, your peas and carrot pulao is ready to be served. 

Some Expert Tips For Preparing Peas & Carrot Pulao

• For vegans, you can use vegan butter or sunflower oil, or any neutral oil. 
• Keep checking the rice while cooking, as over-boiled rice won’t impart the same taste.
• If you prefer your pulao to be yellow, you can add a pinch of turmeric. 

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