Easy Green Pea Rice Recipe – Basmati & Ginger Garlic Flavors

Last Updated on 2 months by Neha Deshmukh

Easy Green Pea Rice Recipe – Basmati & Ginger Garlic Flavors

Hey everyone! If you’re looking for a simple, comforting, and flavorful side dish, you’ve come to the right place. This Green Pea Rice is a staple in my home – it’s quick enough for a weeknight dinner, but delicious enough to impress guests. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so forgiving. Let’s get cooking!

Why You’ll Love This Recipe

This Green Pea Rice is more than just a side dish; it’s a little bowl of happiness. It’s wonderfully fragrant, thanks to the ginger and garlic, and the sweetness of the peas perfectly complements the fluffy basmati rice. Plus, it’s incredibly versatile – it pairs beautifully with everything from a simple dal to a rich curry. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delightful Green Pea Rice:

• 1 cup basmati rice
• ¼ cup green peas (frozen is perfectly fine!)
• 1 tsp ginger-garlic paste
• 1 green chili (optional, for a little kick!)
• 1 tsp ghee
• 1 tsp oil
• Salt as needed
• 1.25 cups water (for soaking and cooking)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for long-grain basmati – it cooks up fluffy and separate, which is exactly what we want. I prefer aged basmati; it tends to be even more fragrant and less likely to stick.

Ghee vs. Oil: Understanding the Flavor Difference

Ghee adds a beautiful nutty flavor that really elevates the rice. But if you don’t have ghee, oil works just fine! A neutral oil like sunflower or canola is best so it doesn’t compete with the other flavors. I usually do a mix of both for the best of both worlds.

Ginger-Garlic Paste: Fresh vs. Store-Bought

Freshly made ginger-garlic paste is always best, if you have the time. It’s so much more fragrant! But store-bought is perfectly convenient, especially on busy weeknights. Just make sure it’s a good quality one.

Green Peas: Fresh, Frozen, or Dried?

Frozen peas are my go-to – they’re convenient and retain their color and sweetness really well. Fresh peas are lovely when in season, but require a bit more prep. Dried peas? I wouldn’t recommend them for this recipe; the texture isn’t quite the same.

Regional Variations in Rice Cooking

Rice is a staple across India, and every region has its own little tweaks! Some families add a pinch of turmeric for color, while others like to temper mustard seeds in the ghee for extra flavor. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the basmati rice a really good rinse under cold water. This removes excess starch and helps it cook up fluffy. Then, soak it in 1.25 cups of water for about 20 minutes.
2. While the rice is soaking, heat the ghee and oil in a pan over medium heat. Add the ginger-garlic paste and sauté until it smells wonderfully fragrant – about a minute or so.
3. If you’re using it, toss in a slit green chili and sauté for another 30 seconds. Be careful not to burn it!
4. Drain the soaked rice and add it to the pan. Fry it gently for about 5 minutes, stirring occasionally. This helps to enhance the flavor and prevent sticking.
5. Transfer the rice mixture to a pressure cooker or rice cooker. Add the reserved soaking water and salt.
6. Cook until the rice is tender. In a pressure cooker, that’s usually 3-4 whistles. If you’re using a rice cooker, just let it do its thing!
7. As soon as the rice is cooked, gently mix in the frozen green peas. The residual heat will cook them perfectly, and they’ll stay nice and bright green.
8. Fluff the rice with a fork and let it rest for 5 minutes before serving. This allows the flavors to meld together.

Expert Tips

A few little secrets to make this recipe even better:

Soaking the Rice for Perfect Texture

Don’t skip the soaking step! It helps the rice cook evenly and become beautifully fluffy.

Achieving the Right Ghee-to-Oil Ratio

I like to use equal parts ghee and oil, but feel free to adjust to your preference. More ghee = more flavor!

Preventing the Rice from Sticking

Frying the rice for a few minutes before adding the water helps to create a protective coating and prevent sticking.

Maintaining Pea Color and Freshness

Adding the peas after cooking ensures they stay bright green and retain their fresh flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Green Pea Rice

Simply substitute the ghee with a vegan butter or additional oil. It’s just as delicious!

Gluten-Free Green Pea Rice

This recipe is naturally gluten-free! Just double-check that your ginger-garlic paste doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Adding Red Chili Powder)

If you like a little more heat, add a pinch of red chili powder along with the ginger-garlic paste. My friend, Priya, loves to add a generous pinch!

Festival Adaptations (Holi or Ugadi)

During festivals like Holi or Ugadi, you can add a pinch of saffron to the soaking water for a beautiful color and aroma.

Serving Suggestions

This Green Pea Rice is incredibly versatile. It’s fantastic with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita
• Papadums

Storage Instructions

Leftover Green Pea Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

What type of rice is best for this recipe?

Basmati rice is the way to go! Its long grains and fragrant aroma make it perfect for this dish.

Can I use fresh peas instead of frozen?

Absolutely! About 1 cup of shelled fresh peas will work perfectly.

How do I adjust the salt level?

Start with about ½ teaspoon of salt and taste as you go. You can always add more, but you can’t take it away!

What if I don’t have a pressure cooker?

No problem! You can cook the rice in a pot on the stovetop. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.

Can this rice be made ahead of time?

Yes, you can! Just reheat it gently before serving. It might lose a little of its fluffiness, but it will still be delicious.