May 19, 2020

Masala Peas Pulao

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Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .This can be packed for lunch box as well or goes well with pot luck parties too.
Masala Peas Pulao was on my menu many a times and until recently I did not realise that it has not been blogged in my blog ... so ironical that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.
Doesnt need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time . I served it with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well.

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - Simple
Serves : 2-3

1.5 cups rice  
3/4 cup fresh peas or frozen peas
2 green chillies finely chopped
1 tsp jeera
1 tsp ginger paste / finely grated ginger
2 bay leaves / tej patta
small stick of cinnamon/ dalchini
2 -3 cloves / lavang
1-2 cardamom / elaichi
1 tsp garam masala
1/2 tsp turmeric powder
fresh corriander and pudina 
2 tsbp oil
1 tbsp ghee
salt as needed

  • Wash the rice well and soak it in water for about 15 mins and then drain .
  • Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
  • In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
  • Now , add in the green chillies and ginger and fry it well.
  • Add the peas, garam masala, haldi , salt and give a quick toss.
  • Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
  • As soon as the water boil, add the drained rice and mix well and close the cooker lid.
  • Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
  • Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
  • Add finely chopped corriander and mint just before serving and serve it hot .


  1. Love peas pulao especially when made with masala. This is my go to dish in the winter when peas are fresh.

  2. Delicious masala peas pulao. Can be made in no time and one can enjoy that as a wholesome meal. Love to have it with kadhi.


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