Peas Pulao

A plate of peas pulao, featuring fluffy long grain Basmati rice cooked with vibrant green peas.


  1. No rice cooker drama. Boil 1 cup of washed Basmati rice in 3 cups of H2O for exactly 12 min. 
  2. Strain the rice in a colander, run it through cold water for 10 sec, & then let it drip over an empty bowl. Straining rice gets rid of some of the starch & rinsing stops it from cooking further. 
  3. Heat 2 tbsp oil in a wok & throw in 1 tbsp of cumin seeds, a sprig of curry leaves & 4 green chillies slit lengthwise
  4. Chuck in two handfuls of frozen / fresh green peas & mix on high heat. The peas should cook in less than 2 min. 
  5. Let everything sizzle for a bit & tip in the rice
  6. Season with salt & toss like you’re having an epileptic fit 
  7. Transfer to a serving bowl & garnish your Peas Pulao with a tiny bit of freshly ground black pepper

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