Peas Pulao, Matar Pulao recipe, Peas Pulao with Basmati Rice

Peas Pulao

Delicious Recipe for Indian Green Peas Pulao with basmati rice. No coconut milk. Includes step by step pictures.

This is my recipe for Peas Pulao. Think about it – Peas and Rice. You can eat a hundred of these when you feel like it. Next time you eat peas pulao, stop at the hundredth grain and think about me. Will you? Don’t break the promise. OK. This is an aromatic one pot Peas Pulao dish. There are a few small little steps involved in making this Peas Pulao recipe. It takes a little bit of time but its totally worth it.

Here is how to do an awesome and fragrant Peas Pulao, Kannamma style.

STEP 1 of Peas Pulao
As I told you, there are a few small prep steps involved in Peas Pulao. Lets get started with frying some onions. Heat oil in a small kadai until hot and add in 2 medium sized sliced onions and cook in high flame for 2 minutes or until golden brown. Drain on paper towels. Set aside.

STEP 2 of Peas Pulao
Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and fry the cashew-nuts on low flame until brown. Drain on paper towels. Set aside.

STEP 3 of Peas Pulao
Now, lets cook rice. You can do this in your rice cooker or your pressure cooker. I do it in the pressure cooker. Soak 2 cups of basmati rice in cold water for half an hour. Now, lets talk about water. The water to rice ratio while cooking is 1 RICE : 1.5 HOT WATER. So I added 3 cups of hot water to the rice. Add SALT, cinnamon, cloves and cardamom in the water and cook it for 2 whistles in medium flame or follow the instructions of your rice cooker. Once cooked, add in two to three tablespoons of ghee and fluff up the rice with a flat spatula. Set aside.

STEP 4 of Peas Pulao
Soak a generous pinch of saffron in half a cup of hot milk. Set aside.

STEP 5 of Peas Pulao
Boil some peas and set aside.
Chop mint leaves and coriander leaves. Set aside.

STEP 6 – Onion and Peas Saute
Crush some ginger and garlic in a mortar and pestle. We just want it crushed. Not pureed. Set aside.

Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and add in two medium onions and fry till soft. Add in 10 crushed green chillies. I added less as my young son still cannot take heat. He loves this pulao. I do not want his mouth on fire. So I stopped with 3 chillies. Adjust the chillies according to your taste. Add in the crushed ginger and garlic. Add in the salt. Fry for 2-3 minutes till the ginger and garlic is cooked and dry.

Add in some boiled peas and cook for a minute or two. Remove off heat. Set aside.

FINAL STEP for Peas Pulao
Now is the final step. Lets call it putting together the Peas Pulao. Take a heavy bottomed pan with a tight lid.
1. Take half of the onion and peas saute mixture and spread it on the bottom of the pan.
2. Take half of the rice mixture and spread it on top of the onion and peas mixture.
3. Sprinkle half of the fried onions.
4. Sprinkle half of the fried cashew-nuts.
5. Add in few coriander leaves and mint leaves.
6. Sprinkle half of the saffron milk all over the pan

REPEAT the above steps to form another layer.

We need to put it on Dum. You can either do this in the stove top or in the oven.

If you are doing it in the stove top, keep the Peas Pulao dish on top of an iron skillet/griddle and cook on low flame (dum) for 15 minutes.

If using the oven, cook in a 400 degree F oven for 20 minutes. The results are extremely good in an oven. I always finish cooking the dum in the oven.

Serve Peas Pulao hot. Enjoy!

Peas Pulao

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Delicious Recipe for Indian Green Peas Pulao with basmati rice.

• Total Time: 1 hour 30 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For Step 1

• Oil for deep frying
• 2 medium sized onions, sliced

For Step 2

• 2 Tablespoon Oil
• 3 tablespoon Cashew-nut

For Step 3

• 2 cups rice
• 3 cups hot water
• 2 sticks cinnamon
• 3 cloves
• 3 cardamom
• 1 teaspoon salt
• 3 tablespoon ghee

For Step 4

• 1/2 cup hot milk
• generous pinch of saffron

For Step 5

• 250 grams peas
• 10 sprigs mint leaves
• 10 stalks coriander leaves

For Step 6

• 1 pod garlic
• 2 inch ginger
• 1 tablespoon oil
• 2 medium sized onion
• 10 green chillies, crushed
• 1/2 teaspoon salt

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Instructions

1. Heat oil in a small kadai until hot and add in 2 medium sized sliced onions and cook in high flame for 2 minutes or until golden brown. Drain on paper towels. Set aside.
2. Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and fry the cashew-nuts on low flame until brown. Drain on paper towels. Set aside.
3. Soak 2 cups of rice in cold water for half an hour. The water to rice ratio is 1 RICE : 1.5 HOT WATER. So I added 3 cups of hot water to the soaked rice. Add SALT, cinnamon, cloves and cardamom in the water and cook it for 2 whistles in medium flame or follow the instructions for your rice cooker. Once cooked, add in two to three tablespoons of ghee and fluff up the rice with a flat spatula. Set aside.
4. Soak a generous pinch of saffron in half a cup of hot milk. Set aside.
5. Boil some peas and set aside. Chop mint leaves and coriander leaves. Set aside.
6. Crush some ginger and garlic in a mortar and pestle. We just want it crushed. Not pureed. Set aside.Add two tablespoons of oil (the oil that we used to fry the onions) in a pan and add in two medium onions and fry till soft. Add in 10 crushed green chillies. Add in the crushed ginger and garlic. Add in the salt. Fry for 2-3 minutes till the ginger and garlic is cooked and dry. Add in some boiled peas and cook for a minute or two. Remove off heat. Set aside.
7. FINAL STEP – Layering the pulao -Take half of the onion and peas saute and spread it on the bottom of the pan. Take half of the rice mixture and spread it on top of the onion and peas mixture. Sprinkle half of the fried onions. Sprinkle half of the fried cashew-nuts. Add in few coriander leaves and mint leaves. Add in half of the saffron milk all over the pan. REPEAT the above steps to form another layer.
8. Put it on Dum – If you are doing it in the stove top, keep the pulao dish on top of a iron skillet/griddle and cook on low flame (dum) for 15 minutes. If using the oven, cook in a 400 degree F oven for 20 minutes.
9. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Main Dish
• Cuisine: Indian