Peas Pulao

Indians, regardless of where they live in the country, adore rice. If you’re from India, you probably can’t live without eating rice at least once a week.

But, they don’t like plain rice regularly. So, they come up with new rice recipes with a slight twist and turn. Peas pulao is one such rice recipe that is super easy to make and makes the boring plain rice interesting.

What is Peas Pulao?

This vegan and gluten-free peas pulao are perfect as a light supper or hearty side dish. Matar pulao is a rice dish with peas, onions, and aromatic spices that can be made entirely in a pressure cooker or on the stovetop.

Peas are referred to as “matar” in Hindi, and pulao is a savory rice meal; Peas Pulao is essentially a one-pot dish made with fresh green peas, long-grain basmati rice, and a few spices.

Peas Pulao, also known as Matar Wale Chawal or Matar Pulao, is a quick (under 30-minutes) rice meal that is popular in the winter when fresh peas are in season. However, because frozen peas are available all year, you may cook them whenever you choose.

Notable Ingredients At A Glance

Rice – To prepare Peas Pulao, I love to use long-grain basmati rice, but you may substitute any rice you like. You can also use quinoa or brown rice for this recipe.

Green Peas – Fresh or frozen peas work equally well. You may simply rinse frozen peas and use them in the recipe, but if you want to use fresh peas, boil them in water with a little salt and sugar until tender.

Red Onions – This pulao gets a nice and sweet earthy flavor from the onions.

Spices – When whole spices are added to ghee, they produce a lovely scent and flavor. Among the ingredients I utilized were bay leaves, Cumin seeds, cloves, black cardamom, cinnamon, strand mace, and black peppercorns. You can disregard those that are not available.

Coriander & Mint Leaves – Coriander and mint leaves for garnishings add a fresh aroma to the rice.

Green Chili – I have added chopped green chili for a bit of spice; you can skip it if you are not a fan of spice.

Ginger-Garlic Paste – They are the major aromatic ingreduient.

Lime Juice – Lime juice is for acidity. This will bring a perfect balance of flavors.

Oil – I have used vegetable oil in this recipe. But, you can also use ghee, making the pulao more aromatic.

Salt & Sugar – As per taste

Water – The measurement of rice is the most critical factor of this recipe. The addition of more water will make the pulao mushy, while less water will make it hard. Therefore, a perfect balance is essential. For example, for one cup of basmati rice, add 1.5 cups of water.

How To Preapare Peas Pulao?

Take a frying pan and heat the oil on low heat. Add bay leaf, black pepper, cloves, cinnamon, cardamom, and mace. Sauté the whole spices for a minute.

Then, add the chopped onions and fry for another 1 minute.

Once the onions have turned slightly brown, add the ginger-garlic paste and chopped chili. Mix well and sauté for 2 more minutes.

Now add the soaked rice, lime juice, salt, and water. Bring to boil, cover with the lid and cook for 12-15 mins or till all the water dries up.

Once it is done, add the peas, sugar, mint leaves, and coriander and mix well. Cover for 2 minutes, so peas get softened, and fluff the rice once more. Serve hot with any side dish.

Some Expert Tips For Preparing Peas Pulao

• For more decadent flavors, choose basmati rice.
• In order to make it more healthful, you can add vegetables of your choosing.
• Furthermore, pulao tastes fantastic when prepared simply and with extra spices.

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