Green Pea Pulao Rice Recipe
Basmati rice cooked with Cumin, & Green Peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices and Seasoning
Oil and Aromatics
Method
Preparation
- 1
Rinse the Basmati Rice
In a bowl, rinse 1 cup of Basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- 2
Soak the Rice
Soak the rinsed rice in enough water for about 30 minutes, then drain and set aside.
Cooking
- 3
- 4
Add Garlic and Ginger
Add 2 minced garlic cloves and 1 teaspoon of grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
- 5
Add Cumin and Spices
Stir in 1 teaspoon of cumin seeds, 1 teaspoon of turmeric powder, and optional black pepper. Cook for 30 seconds to release their flavors.
- 6
Combine Rice and Peas
Add the soaked and drained Basmati rice and 1 cup of green peas to the pot. Stir gently to combine everything.
- 7
Add Water and Salt
Pour in 2 cups of water and add 1 teaspoon of salt. Stir well and bring the mixture to a boil.
- 8
Cook the Pulao
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 15-20 minutes, or until the rice is cooked and water is absorbed.
- 9
Fluff and Serve
Once cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork and serve hot.