Indians love their rice, irrespective of which part of the country they belong to. If you are from India, chances are that you cannot do without eating rice at least once a week. I am a slightly different Indian in this context. I come from a family where rice is made everyday for every meal (along with roti) but even then I couldn’t bring myself to love rice. I do like it but I don’t love it and I can very well do without eating rice for months and years. I remember as a child, I used to find eating rice a very tedious process. Mom would make me eat rice with dals and curries and I would always struggle to finish it. On the other hand I loved rotis and parathas and would finish them up quickly. That childhood habit has stayed with me till now and I still make rotis almost everyday whereas rice makes an appearance in my kitchen only once in like 2 weeks. That also explains the lack of rice recipes on this blog but I promise to share more in the coming months.
Coming to this recipe of peas pulao (or peas pilaf), this is a popular dish made especially during winter months in northern parts of India. We call it matar pulao or matar wale chawal (matar=green peas). We get fresh green peas only during winters and this pulao and peas paratha are two of my favorite things around that time. We can make this recipe anytime of the year with frozen peas but as you must be well aware, frozen can never taste as good as fresh produce.
I of course had no option as I was craving for matar pulao and I couldn’t see any fresh peas in the grocery store. I had to use the frozen ones but please use fresh if you can get your hands on it. This pulao is filled with amazing aroma of bay leaf, cloves, cardamom and of course cumin.
The pulao tastes great as such, I ate the entire bowl without any side dish/curry etc. but it’s best served with raita. For those unaware, raita is a common term for Indian yogurt side dish. This peas pulao is full of flavors and vegan and delicious and you should be making this for dinner tonight! 😀
*Soak basmati rice in enough water for 30 minutes.
In a pan heat oil on medium heat. Once the oil is hot, add cumin seeds.
Once seeds crackle and start turning brown add bay leaf, green cardamom [cracked open], cloves and black cardamom. Saute till fragrant, around 30 seconds.
Add sliced onions, green chili and cook till onions turn light golden brown in color.
Once the onions are done, add the green peas and 2 tablespoons chopped coriander leaves. Cook for 1 minute. I used frozen peas and hence didn’t really need to cook them, you will need to cook them longer in case you use fresh green peas. [I kept the frozen peas in hot water for 5 minutes before adding them to the pan]
Add 1.5 cups water and let it come to a boil on medium heat.
Once the water starts boiling, drain the rice, rinse and add to the pan.Give a good mix and add salt.
Now close the pan and let it cook for 10 minutes on medium heat.
After 10 minutes check the rice, if they aren’t done cook for additional 5 minutes. Mine were done in 10 minutes. Garnish with some more coriander leaves.
Serve hot with any curry or raita.
* You can use butter or ghee in place of oil in the pulao.
* Use fresh green peas for best result and taste. I have used frozen peas in this recipe because I wasn’t able to find fresh ones in the market.
- 1 cup basmati rice, soaked for 30 minutes
- 1.5 cups green peas [i used frozen peas]
- 1 onion, thinly sliced
- 2 tablespoons vegetable oil
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- 2 green cardamom pods, cracked open
- 2 bay leaves
- 3-4 cloves
- 2 black cardamom
- 1.5 cups water
- 3 tablespoons coriander leaves, chopped
- salt, to taste
- Soak basmati rice in enough water for 30 minutes.
- In a pan heat oil on medium heat. Once the oil is hot, add cumin seeds.
- Once seeds crackle and start turning brown add bay leaf, green cardamom, cloves and black cardamom. Saute till fragrant, around 30 seconds.
- Add sliced onions and green chili. Cook till onions turn light golden brown in color.
- Once the onions are done, add the green peas and 2 tablespoons chopped coriander leaves. Cook for 1 minute or longer if using fresh green peas.
- Add 1.5 cups water and let it come to a boil on medium heat.
- Once the water starts boiling, drain the rice, rinse and add to the pan.
- Give a good mix and add salt.
- Now close the pan and let it cook for 10 minutes on medium heat.
- After 10 minutes check the rice, if they aren't done cook for additional 5 minutes. Mine were done in 10 minutes.
- Garnish with some more coriander leaves and serve hot with raita or any curry of your choice.