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Peas Pulao in a Plate
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Peas Pulao | Matar Pulao

This peas pulao or matar pulao recipe is one of the easiest rice recipes to make. Serve it with some spicy or creamy curry to make it a meal.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: dinner, Lunch Recipes
Cuisine: Indian, North Indian
Diet: Vegetarian
Servings: 4 people
Calories: 261kcal

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients

  • 1 cup Basmati rice
  • 1 tbsp. Ghee/butter
  • ¾th cup Peas Frozen or fresh
  • 1 teaspoon Saunf/fennel seeds
  • ½ teaspoon Cumin seeds
  • 1 inch piece Cinnamon
  • 1 Bay leaf
  • 1 Star Anise Optional
  • 3 tbsp. Raisin
  • as needed Salt

Instructions

  • Wash and soak rice for about 30 mins. Drain well and keep aside.
  • In a pan, heat the ghee/butter and add all the spices. Sauté for about a minute until a nice aroma comes and then add the raisins. Fry for about 2 mins until the raisins puff up.
  • I used frozen peas for the pulao. Now add the peas to the pan and mix well. Saute for about 5 mins.
  • Now add the drained rice and fry for about 5 mins on medium flame. Do not mix too hard. Otherwise, the rice will break.
  • Now add the water required to cook the rice. I add 2 cups of water to one cup of rice. Also, add the salt and mix well.
  • Cook on medium heat until the mixture boils. Now reduce the heat to simmer and cook covered for 15 more minutes or until rice is done. At this stage, you could also transfer it to a rice cooker to cook.
  • Once the water is all absorbed and the rice is cooked, do not stir the rice too much. Fluff it with a fork and serve with Raita or any side dish.

Nutrition

Calories: 261kcal | Carbohydrates: 51g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg