Learn How To Make Restaurant Style Peas Pulao

I love Peas Pulao. Such a simple dish yet so hearty & comforting when paired with some Dal

When I used to make Peas Pulao earlier, I would add the peas & pressure cook along with rice & I wouldn't like the bright green peas turning pale 

So, I started cooking the peas separately & then adding it into pulao. That way the peas remained Bright & Green yet fully cooked  

You Will Need:

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

How To:

Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar

Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside 

Heat Ghee in a Pressure cooker pan, 

Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds 

Add Ginger Garlic paste & mix again

Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too

Add 1.5 cups of warm water & 1/2 a cup of Milk

Add Salt as per taste & close the lid & pressure cook for one whistle.

Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked

Drain & set aside

Once the cooker has released pressure, open the lid & add in the green peas

Allow it to cook down a bit & gently fluff with a fork 

Serve with a simple Dal tadka or any curry of your choice 

NOTE:

Adding Milk is Optional, But it lends a nice creamy taste.

I make Jeera Rice the exact same way, except that I don't add Green Peas & I add Shahi Jeera as well while making the tadka

Make sure the Peas are cooked really well.

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Peas Pulao

Yield: 4

Author: Deepthi Shankar

Ingredients

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

Instructions

1. Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar
2. Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside
3. Heat Ghee in a Pressure cooker pan,
4. Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds
5. Add Ginger Garlic paste & mix again
6. Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too
7. Add 1.5 cups of warm water & 1/2 a cup of Milk
8. Add Salt as per taste & close the lid & pressure cook for one whistle.
9. Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked
10. Drain & set aside
11. Once the cooker has released pressure, open the lid & add in the green peas
12. Allow it to cook down a bit & gently fluff with a fork
13. Serve with a simple Dal tadka or any curry of your choice

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