I kid not when i say Peace aka Peas Pulao is what the world really needs! Don’t you agree? See, you do. Rice is consumed the world over & we Indians are no different that way. Regardless of which part of the country we belong to, rice has always been been a staple in India. From Pulaos to Pongal, from Biryani to Basanti rice, the varieties are endless..Then come Murmura (puffed rice), Poha (beaten rice), rice flour that’s used widely etc etc.
Back at my parents place, we have rice almost everyday for at least one meal. My mom belongs to Kashmir so he has a special love for rice 😊 She can eat rice with just about anything, even side dishes that are dry! I usually make rice 3–4 times a week. Pulaos are something I love but the husband & daughter are not too fond of, so sometimes I make it for lunch because I’m the only one eating. I find it simple, wholesome, quick & delicious. I usually make a Peas Pulao or Matar wale Chawal as I call it, or a Mix-vegetable Pulao (like a Tehri).
Peas Pulao is best in winters when fresh peas are available, although nothing stops you from using frozen peas & enjoy this one-pot dish all year round 😄 It’s best to use a long-grain or Basmati rice for this dish. If you’re looking for a vegan, gluten-free, simple one-pot meal idea, look no further…let the Peas Pulao be your friend 🤩
Peas Pulao (what the world really needs!)Course: MainCuisine: IndianDifficulty: Easy
Basmati or any long-grain rice: 1 cup
Black cardamom: 1
Tej patta (bay leaf): 1
Red chilli powder: 1/2tsp
Onion: 1 medium, sliced.
Green peas: 1 cup
Lemon juice: 1tsp
Water: 1.5 cups
Salt to taste
- Wash the rice thoroughly & soak for 30 mins. This will help cook it better & also fluff it up as an end result. Drain & keep aside.
- In a pressure cooker add the oil. Once it heats, add the tej patta, black cardamom & jeera. Sauté the whole spices for 20 seconds.
- Add the sliced onions & cook till they turn golden brown. Now add the shelled peas & cook for a minute or so. You can also use frozen peas if you don’t have fresh ones, just remember to soak them in hot water for 5 minutes before using them.
- Now add the rice & sauté for half a minute. Tip in the red chilli powder, lemon juice & salt. Finally, add water & bring to a rolling boil.
- Put the lid on the pressure cooker & wait for 2 whistles. Then turn off the gas & let the steam release naturally.
- Once done, fluff the rice with a fork for best results.
- Enjoy with a choice of raita, chopped salad & papad or any curry!
- You can garnish the Peas Pulao with some fresh chopped coriander or fried onions.
- Oil can be replaced with ghee to make it more indulgent 😄
- The Peas Pulao can also be made in an Instant Pot (please don’t ask me how) or a regular pan with a lid. Just keep checking in between for water level.