Easy Peas & Rice Recipe – Traditional Indian Basmati Pilau

Last Updated on 2 months by Neha Deshmukh

Easy Peas & Rice Recipe – Traditional Indian Basmati Pilau

Introduction

There’s just something so comforting about a simple plate of jeera chawal (cumin rice) or a fragrant pilau. This easy peas & rice recipe is a childhood favorite of mine – it reminds me of cozy family dinners and the wonderful aromas that would fill my mother’s kitchen. It’s a classic Indian side dish, and honestly, it’s so good you could happily eat it as a meal on its own! It’s perfect for a weeknight dinner, a festive gathering, or just when you’re craving something warm and flavorful.

Why You’ll Love This Recipe

This peas & rice pilau is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! It uses simple ingredients you likely already have in your pantry. And the flavor? Oh, the flavor! The aromatic spices combined with the sweetness of peas and fluffy basmati rice is just divine. Plus, it’s easily adaptable to your taste.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.5 cups basmati rice
• Ghee or oil (2-3 tablespoons)
• 1 medium onion, finely sliced
• 2-3 garlic cloves, minced
• 1 cinnamon stick
• 1 black cardamom pod
• 1 bay leaf
• 1 medium tomato, diced
• 1 green chili pepper, slit (adjust to your spice preference)
• 1 cup frozen green peas
• Salt to taste
• 0.5 tsp garam masala
• 0.25 tsp black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I usually get the Daawat or India Gate brands. Around 200g of dry basmati rice is about 1.5 cups.

Ghee vs. Oil: Understanding the Flavor Difference

Traditionally, ghee (clarified butter) is used for pilau, giving it a rich, nutty flavor. But if you prefer, you can use vegetable oil or any neutral-flavored oil. I sometimes use a mix of both for a balanced flavor!

Whole Spices: The Aromatic Foundation

Don’t skip the whole spices! They release their fragrance as they cook in the hot oil, creating the base of the pilau’s flavor. If you don’t have black cardamom, you can use another green cardamom pod instead, but the black cardamom adds a lovely smoky note.

Regional Variations in Spice Use

Spice blends can vary across India. Some families add a pinch of turmeric for color, or a dash of cumin powder along with the garam masala. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for 20-30 minutes. This helps the grains cook evenly and become extra fluffy. Then, drain it well.
2. Now, heat the ghee (or oil) in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick, black cardamom pod, and bay leaf. Sauté for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell those spices!
3. Add the sliced onion and cook until golden brown and beautifully caramelized. This takes patience, but it’s worth it! Stir in the minced garlic and ginger and cook for another minute until fragrant.
4. Add the diced tomato and green chili pepper. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Mix in the frozen peas, garam masala, black pepper, and salt. Sauté briefly – just for a minute or two – to coat the peas in the spices. We want to keep them bright green!
6. Pour in the water (about 2.75 cups for 1.5 cups of rice). Bring the mixture to a boil.
7. Add the drained rice, reduce the heat to low, and simmer partially covered until most of the water is absorbed. This usually takes about 5-7 minutes.
8. Cover the pot tightly, lower the heat to the lowest setting, and steam for 10 minutes. Resist the urge to peek!
9. Finally, fluff the rice gently with a fork. Garnish with fresh cilantro and serve hot with yogurt or your favorite curry.

Expert Tips

A few secrets to pilau perfection!

Achieving Fluffy Rice Every Time

The key to fluffy rice is not overcooking it. Keep a close eye on the water level and don’t stir the rice too much while it’s simmering.

The Importance of Soaking the Rice

Soaking the rice helps it cook more evenly and prevents it from becoming sticky. Don’t skip this step!

Controlling the Heat for Perfect Pilau

Maintaining a low and consistent heat is crucial. You want the rice to simmer gently, not boil vigorously.

Variations

Let’s get creative!

Vegan Peas & Rice

Simply substitute the ghee with vegetable oil. It’s just as delicious!

Gluten-Free Peas & Rice

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

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of green chili pepper to your liking. Remove the seeds for a milder flavor, or add another chili for extra heat.

Festival Adaptations (Holi, Diwali)

During festivals, I sometimes add a handful of chopped nuts (cashews, almonds) and raisins for a richer, more festive pilau.

Serving Suggestions

This peas & rice pilau is incredibly versatile. It pairs beautifully with:

• Dal Makhani (creamy black lentil stew)
• Butter Chicken
• Vegetable Curry
• Raita (yogurt dip)
• A simple cucumber salad

Storage Instructions

Leftover peas & 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 pilau?

Basmati rice is the best choice. Its long grains and delicate flavor are perfect for pilau.

Can I use fresh peas instead of frozen?

Yes, absolutely! Use about 1.5 cups of fresh peas. You might need to cook them for a minute or two longer.

How do I adjust the amount of green chili for less heat?

Remove the seeds from the green chili, or use a milder chili variety. You can also omit it altogether if you prefer no spice.

What is the role of black cardamom in this recipe?

Black cardamom adds a smoky, earthy flavor that complements the other spices beautifully. It’s not essential, but it does add a unique depth of flavor.

Can this be made in an Instant Pot or rice cooker?

Yes, you can! Search online for specific Instant Pot or rice cooker pilau recipes for detailed instructions.

How can I prevent the rice from sticking to the bottom of the pot?

Use a heavy-bottomed pot and maintain a low heat. Adding a tablespoon of oil or ghee to the water can also help.