Peas Pulao
A much-liked main-course rice dish, humble Peas Pulao needs no introduction. Flavoured with Garam masala and cooked with peas and dry fruits, this versatile rice dish can be served with almost any curry.
Ingredients
- 500g- Basamati rice
- ½ cup- Peas (read notes)
- 1/3 cup- Dry fruits (Raisins and Cashew nuts)
- ¼ cup + 1 tbsp- Ghee / Clarified butter
- 3 tbsp- Sugar (or adjust as per your liking)
- ⅛ tsp- Mace / Javitri powder
- Salt to taste
- 1 tsp- Garam masala powder
For tempering
- 5- Green cardamom
- 6- Cinnamon 1″ pieces
- ½ tsp- Cumin seeds
- 1- Star anise (optional)
Instructions
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Wash rice 2-3 times under running water, drain and keep aside.
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Cook the rice in enough water until done, drain and keep aside uncovered.
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Heat ghee in a pan (nonstick preferably), temper with all the ingredients mentioned for tempering, sauté for a few seconds.
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Add the cooked rice, peas, dry fruits, salt, sugar, garam masala powder, and javitri powder, mix well, and cook over medium heat for 10-12 minutes, keep stirring in-between to prevent sticking at the bottom of the pan.
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Remove from the heat, keep the rice pot covered until you serve the Peas Pulao.
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Serve hot Peas Pulao with any vegetarian or nonvegetarian curries of your choice, enjoy!
Recipe Notes
If you’re cooking with raw, fresh peas, then blanch the peas first and then use them in the Pulao. While using frozen peas, you can add them straight away to the pulao.