Easy Peas Pulao Recipe – Basmati Rice & Shahi Jeera Delight

Last Updated on 2 months by Neha Deshmukh

Easy Peas Pulao Recipe – Basmati Rice & Shahi Jeera Delight

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Easy Peas Pulao is my go-to when I want something quick, flavorful, and satisfying. It’s perfect for a weeknight dinner, a simple lunch, or even as a side dish for a festive meal. Trust me, this recipe will become a staple in your kitchen too!

Why You’ll Love This Recipe

This Peas Pulao is a winner for so many reasons! It’s incredibly easy to make, even if you’re new to Indian cooking. The flavors are delicate yet fragrant, thanks to the shahi jeera and a touch of ghee. Plus, it’s a fantastic way to get some veggies into your meal. And honestly, who doesn’t love a good one-pot dish? Less cleanup is always a win!

Ingredients

Here’s what you’ll need to create this delightful pulao:

• 1 cup Basmati rice
• ½ cup Peas (frozen is perfectly fine!)
• 1 Onion, thinly sliced
• 2 Green chillies, slit lengthwise
• 1 teaspoon Ginger-garlic paste
• 1.25 cups Water (about 300ml)
• 2 tablespoons Oil + Ghee (a mix is best, but you can use either!)
• 1 inch Cinnamon stick
• 1 teaspoon Shahi jeera (caraway seeds)
• 1 Biryani leaf (bay leaf)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Basmati Rice: Choosing the Right Grain Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually get the Daawat or India Gate brands.
• Shahi Jeera: The Royal Cumin Don’t skip the shahi jeera! It has a slightly sweet, floral aroma that’s different from regular cumin. It really elevates the flavor of the pulao. You can find it at most Indian grocery stores or online.
• Ghee vs. Oil: Understanding the Flavor Difference Ghee adds a richness and nutty flavor that oil just can’t replicate. But if you’re avoiding ghee, any neutral oil like sunflower or canola will work. I like to use a mix of both for the best of both worlds.

Regional Variations in Pulao Spices

Pulao recipes vary across India! Some regions add a pinch of saffron for color and aroma, while others include cloves or cardamom. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for at least 10 minutes. This helps it cook up fluffy and separate.
2. While the rice is soaking, thinly slice your onion and slit the green chillies lengthwise. Keep them ready to go!
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon stick, shahi jeera, and biryani leaf. Let them sizzle for about 30 seconds until fragrant – this is called tempering.
4. Add the sliced onions and green chillies to the cooker. Sauté on low flame for about a minute, until the onions are translucent but not browned. We want them soft, not crispy.
5. Stir in the ginger-garlic paste and cook for another minute, until you can smell that lovely aroma.
6. Add the frozen peas and sauté for 2 minutes on low heat. They don’t need to be fully cooked at this stage.
7. Drain the soaked rice and add it to the cooker. Gently mix everything together, coating the rice with the sautéed ingredients.
8. Pour in the water, add salt to taste, and bring the mixture to a boil.
9. Close the pressure cooker lid and cook on low flame for 10 minutes, or give it 2 whistles on medium heat.
10. Once the pressure has released naturally (don’t force it open!), gently fluff the rice with a fork before serving.

Expert Tips

Want to take your Peas Pulao to the next level? Here are a few tips I’ve learned over the years:

• Achieving Fluffy Pulao Every Time The key is to avoid overcooking the rice. Keep a close eye on the pressure cooker and let the pressure release naturally.
• The Importance of Soaking the Rice Soaking helps the rice grains elongate and become fluffy. Don’t skip this step!
• Controlling the Heat for Perfect Tempering Tempering the spices in hot oil releases their flavors. But be careful not to burn them! Keep the heat on medium-low.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Peas Pulao: Simply substitute the ghee with a plant-based oil.
• Gluten-Free Peas Pulao: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild to Spicy: Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: Pulao for Special Occasions: Add a handful of chopped nuts (cashews, almonds) and a sprinkle of saffron for a more festive touch. My mom always made it this way for Diwali!

Serving Suggestions

Peas Pulao is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• Aloo Gobi (potato and cauliflower curry)
• Dal Makhani (creamy lentil dish)
• A simple salad

Storage Instructions

Leftover Peas Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for Pulao? Basmati rice is the best choice. Its long grains and delicate flavor make it perfect for pulao.
• Can I use frozen ginger-garlic paste? Yes, frozen is fine in a pinch! Just make sure it’s good quality.
• How do I prevent the Pulao from sticking to the bottom of the cooker? Make sure you’re using enough water and cooking on low heat. A non-stick pressure cooker also helps.
• What is the difference between Shahi Jeera and regular cumin? Shahi jeera (caraway seeds) has a slightly sweet and floral aroma, while regular cumin is more earthy and pungent.
• Can I make this Pulao in an Instant Pot? Absolutely! Use the rice setting and adjust the cooking time according to your Instant Pot model.