Pea Pulao Recipe

Rinse and soak rice

Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove surface starch. Transfer to a bowl, cover with cold water and soak for 20–30 minutes. Drain thoroughly and set aside.

Measure the water or vegetable stock (2 3/4 cups). Keep it warm at room temperature.

Heat a heavy-bottomed saucepan or pot over medium heat. Add the oil (or ghee). When hot, add cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add the bay leaf, cardamom pods (lightly crushed with the flat of a knife), cloves, cinnamon stick and peppercorns. Fry for 15–20 seconds to bloom the whole spices, taking care not to burn them.

Add the finely sliced onion to the pot. Sauté on medium heat for 5–7 minutes, stirring occasionally, until the onion softens and becomes translucent and just beginning to color at the edges.

Stir in the grated ginger and slit green chili (if using). Cook for 30–45 seconds until aromatic.

Add the green peas and mix well. If using frozen peas, no need to thaw; add directly. Cook 1–2 minutes to warm the peas and distribute flavors.

Add the drained basmati rice to the pot. Gently stir to combine with the spiced onion and peas, coating the rice with oil and aromatics. Sauté for 1 minute to toast lightly.

Season with salt, turmeric, and red chili powder (if using). Stir once to distribute spices evenly.

Pour in the measured water or stock. Increase heat to bring the pot to a gentle boil, uncovered.

When the liquid reaches a boil, reduce heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 12–15 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid frequently.

Once the rice is cooked, turn off the heat and let it rest, covered, for 5–7 minutes to steam.

After resting, remove the lid. Add the butter (if using), chopped cilantro and chopped mint. Drizzle the lemon juice over the rice.

Gently fluff the rice with a fork to combine herbs and butter without breaking the grains. Taste and adjust salt or lemon as needed.

Transfer to a serving dish and serve hot alongside raita, plain yogurt, or a curry of your choice.