I usually stock up on fresh peas during the winter season and freeze them. Summer has just started here in our part of the world with winter vegetables dwindling in the farmer’s market. Last week, I prepared Peas pulao with sweet corn curry and raita. This culinary gem among North Indian dishes is quick to make and a party pleaser. Almost all korma style recipes, vegetarian or non vegetarian, make for great sides along with raita (yogurt based chutney).
It is the addition of fresh mint aka pudina and cinnamon which gives this pulao an irresistible aroma and flavor. Another variation is the addition of coconut milk instead of water while cooking the pulao giving it a rich flavor. So if you are looking for vegetarian rice recipes which are flavorful and quick to make, look no further. Peas pulao is a one pot meal you can never go wrong with. 🙂
Basmati rice - 1 1/2 cups, wash and soak in water for 5 mts
Green peas (fresh) - 1/2 cup
Cloves - 4
Cinnamon stick - 1"
Bay leaf - 1
Onions - 1, large, finely sliced
Green chilies - 2-3, slit
Ginger garlic paste - 3/4 tsp
Sugar - pinch (optional)
Pudina - 15 leaves (fresh mint)
Water - 2 2/3 cups
Salt to taste
Oil - 1/2 tbsp
Ghee - 1/2 tbsp (vegans can avoid ghee and substitute with oil)
Method for making Peas Pulao
1: Heat ghee and oil in a pressure cooker or cooking vessel. Once hot, add cloves, cinnamon and bay leaf, allow to sizzle. Add sliced onions and green chilies and saute for 5 mts till translucent.
2: Add ginger garlic paste and mint leaves and saute for 3 mts. Add green peas, salt and sugar and mix. Add the washed and drained rice and mix. Saute the rice on low flame for 2 mts. Do not over mix as the rice might break.
3: Add water and bring to a boil. Reduce flame to low and place lid. Cook till the rice and peas are cooked, approx 15 mts.
4: Remove lid, mix well and remove into a serving bowl. Garnish with coriander leaves and serve with a korma style curry and raita.
You can use sona masuri or the regular rice you use for everyday cooking.
Coriander leaves are optional.
Pinch of garam masala can be added.
Kasuri methi (dry fenugreek leaves) can be added if you do not have mint leaves on hand. The pulao tastes good even without mint, kasuri methi or coriander leaves.
A tsp of cumin seeds can be added at the time of adding the whole spices.
If using coconut milk, add 2 cups water and 2/3 cup thick coconut milk.
By Sailu Published:
Peas Pulao is a culinary gem among North Indian dishes in the vegetarian rice recipes category. Peas, mint and basmati rice are the key players in the pulao