Peas Pulao

Peas Pulao

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Peas Pulao is a light, aromatic rice dish cooked with green peas, basmati rice, and mild spices. It’s a simple, comforting one-pot meal that pairs perfectly with curries, raita, or dal.

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Description

Peas Pulao (also known as Matar Pulao) is a classic North Indian rice dish made by cooking basmati rice with green peas and whole spices like cumin, bay leaf, and cloves. It’s mildly spiced, fragrant, and delicious, with a slight sweetness from the peas that complements the earthy spices.

This dish is often prepared in households for lunchboxes, quick dinners, or festive spreads due to its ease of preparation and delightful flavor. It can be enjoyed on its own with a dollop of ghee or served alongside raita, curry, or pickle for a more elaborate meal.

Peas Pulao is also a great way to include protein-rich green peas in your diet, and it can be made in a pressure cooker, pot, or even an electric rice cooker. It’s light on the stomach and big on taste—perfect for both kids and adults.

  • 1 cup basmati rice (soaked for 20 minutes)
  • 3/4 cup green peas (fresh or frozen)
  • 2 tablespoons ghee or oil
  • 1 bay leaf
  • 2–3 cloves
  • 1 small cinnamon stick
  • 1–2 green cardamoms
  • 1/2 teaspoon cumin seeds
  • 1 small onion (thinly sliced)
  • 1 ¾ cups water
  • Salt to taste
  • Chopped coriander leaves for garnish (optional)
  • Green peas are rich in protein, fiber, and essential vitamins like vitamin K and C.
  • Rice is a great source of energy and easy to digest.
  • Spices like cumin and cardamom aid in digestion and add antioxidants.
  • Ghee provides healthy fats that support brain and gut health.
  • Light, gluten-free, and suitable for vegetarians and kids alike.
  • Peas Pulao has roots in Mughlai and North Indian cuisine where rice was often paired with vegetables and spices.
  • It became a staple in Indian households as a quicker alternative to biryani.
  • The use of seasonal green peas gave the dish freshness and nutrition during winter months.
  • It has since evolved with regional twists across India using ghee, saffron, or additional vegetables.

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