Green Pea Pulao Recipe – Authentic Indian Rice & Spice Dish

Last Updated on 5 months ago by Neha Deshmukh

Green Pea Pulao Recipe – Authentic Indian Rice & Spice Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Green Pea Pulao. It’s a dish that instantly reminds me of spring festivals and cozy family lunches. This isn’t just any pulao; it’s a fragrant, flavorful journey for your tastebuds, and honestly, it’s way easier to make than you might think! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Green Pea Pulao is a winner for so many reasons. It’s quick – ready in under 30 minutes! – making it perfect for weeknights. It’s also incredibly satisfying and packed with flavor. Plus, it’s a fantastic way to enjoy fresh (or frozen!) peas. Honestly, who doesn’t love a good, comforting bowl of pulao?

Ingredients

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

• 2 tbsp oil
• 6 cloves
• 1 bay leaf
• 1 inch cinnamon stick
• 1 black cardamom pod
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 Javitri (Mace) piece
• 4 cardamom pods
• 2 tbsp cashews
• 5-6 green chilies, slit
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 medium onion, finely chopped
• 1 ½ cups green peas (frozen or fresh)
• 1 tsp salt (or to taste)
• 2 cups water
• 1 cup basmati rice
• 2 tbsp lemon juice
• 1 tsp ghee

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this pulao really special.

• Javitri/Mace: Don’t skip this! It adds a subtle, warm fragrance that’s so characteristic of Indian cuisine. You can find it in most Indian grocery stores, or online. It looks like a reddish-brown net.
• Basmati Rice: This is key. Basmati’s long grains and delicate aroma are what make a truly authentic pulao. Don’t substitute with other types of rice if you want that classic texture and flavor. I always rinse my basmati rice until the water runs clear – this helps remove excess starch and keeps the grains separate.
• Green Peas: Fresh is best, of course, but frozen peas work wonderfully too! No need to thaw them beforehand.
• Whole Spices: Using whole spices and letting them bloom in the hot oil is essential for building that deep, aromatic base.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a kadai (a deep, heavy-bottomed pan) over medium heat. Add the cloves, bay leaf, cinnamon, black cardamom, cumin seeds, peppercorns, javitri, and cardamom pods. Sauté for about 30-60 seconds, or until fragrant. You’ll know they’re ready when you can really smell the spices!
2. Add the cashews and roast until they turn golden brown. Be careful not to burn them! Set aside a few for garnish if you like.
3. Now, add the green chilies, garlic, and ginger to the kadai. Sauté for a minute, then add the chopped onion. Cook until the onions soften and turn translucent – about 5-7 minutes.
4. Toss in the green peas and salt. Stir-fry for another 2 minutes.
5. Pour in the water and bring it to a rolling boil.
6. Gently add the soaked basmati rice, lemon juice, and ghee. Mix everything together very gently, so you don’t break the rice grains.
7. Cover the kadai and simmer on low heat for 20 minutes, or until the rice is cooked through and all the water has been absorbed. Resist the urge to peek!
8. Once cooked, fluff the pulao gently with a fork. Garnish with the reserved cashews (if using) and serve hot.

Expert Tips

• Don’t Overcook: Overcooked rice will be mushy. Keep a close eye on it during the simmering stage.
• Low and Slow: Simmering on low heat is crucial for even cooking and preventing sticking.
• Gentle Mixing: Be gentle when mixing the rice to avoid breaking the grains.
• Resting Time: Letting the pulao rest for 5-10 minutes after cooking allows the flavors to meld together beautifully.

Variations

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

• Vegan Adaptation: Simply replace the ghee with a vegan butter alternative or an extra tablespoon of oil.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My family loves a bit of a kick, so I usually add a few extra!
• Festival Adaptations: This pulao is especially popular during Holi and Basant Panchami, festivals celebrating spring. Some families add a pinch of saffron for a vibrant yellow color during these occasions. My grandmother always did!

Serving Suggestions

Green Pea Pulao is delicious on its own, but it also pairs beautifully with:

• Raita: A cooling yogurt dip.
• Aloo Gobi: Potato and cauliflower curry.
• Dal Makhani: Creamy black lentil dish.
• Simple Salad: A fresh cucumber and tomato salad.

Storage Instructions

Leftover 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 with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What type of rice is best for Pulao? Basmati rice is the gold standard! Its aroma and long grains create the perfect texture.
• Can I use frozen peas in this recipe? Absolutely! Frozen peas are a convenient and perfectly acceptable substitute for fresh peas.
• How do I prevent the Pulao from sticking to the bottom of the kadai? Using a heavy-bottomed kadai and simmering on low heat are key. You can also add a tiny bit more oil if you’re worried.
• What is Javitri and where can I find it? Javitri is mace, the outer covering of the nutmeg seed. You can find it at Indian grocery stores or online.
• Can this Pulao be made in an Instant Pot? Yes! Reduce the water to 1.5 cups and cook on the rice setting for 5 minutes, followed by a 10-minute natural pressure release.

Enjoy making this delightful Green Pea Pulao! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!