Peas Pulao

  • Green peas is known as matar in Hindi and pachai pattani in Tamil.

    Fresh, tender green peas are relatively low in calories on comparison to beans, and cowpeas. 100 g of green peas carry just 81 calories, and no cholesterol. They are good sources of protein, vitamins, and soluble as well as insoluble fiber.

    It’s a good source of folic acid, vitamin K and vitamin A.

    Peas pulao is generally liked by everyone. It’s one of my family’s favourite too.

    Many years back, my good friend Suruchi, gave me a good tip for retaining the colour of the peas while making the pulao. She said that in order to retain the colour of the peas, the peas should be cooked separately and then added to the rice. Have been following her tip from then. It always gives me such pleasure to see medley of lush green peas and snowy white rice. Simple joys of cooking, isn’t? 🙂



Basmati rice – 11/2 cups
Fresh green peas – 2 cups
Butter – 1 tbsp
Bay leaf – 1
Cloves – 4
Cardamom – 4
Cinnamon – 1 inch
Salt to taste
Wash and the soak the rice for 15-20 mins.
Cook the fresh peas in slightly salted water.
Drain and keep it aside.
Heat butter in a heavy bottom pan.
Add bay leaf, cinnamon, cloves and cardamom. Sauté for few seconds.
Drain the rice well and add to the pan. Sauté again for few mins.
Add 3 cups of water and salt to taste and mix well.
When the water starts boiling, reduce the flame, close the pan with a lid and cook till the rice is 3/4th done.
Add the cooked peas, mix gently and close the pan with the lid again and cook till the rice becomes soft and dry.
Take care to mix the rice gently to ensure that the grains do not break.
Serve the pulao hot with dal /vegetable gravy/ raita:)


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