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Peas Pulao Recipe: A Fragrant, Coconut-Kissed One-Pot Rice
Ask Ashha what she wanted on her birthday or at Diwali, and the answer was always the same: this dish. This peas pulao is mildly spiced, soft and fragrant, with basmati grains that stay separate and sweet green peas in every bite. Coconut milk gives the rice a gentle creaminess, while browned onions, cashews and whole spices bring the aroma. It’s easy enough for weekdays and special enough for celebrations.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Peas Pulao
- Prep time: Not specified in the original recipe
- Cooking time: 25 minutes
- Total time: Not specified (25 minutes cooking, plus chopping)
- Servings: 3
- Course: Vegetable pulao (rice dish)
- Diet: Vegetarian
- Difficulty: Easy (one-pot, pressure cooker)
- Flavour profile: Mild, creamy, aromatic
- Storage: Best within 1 day
Ingredients Overview
The base
- Basmati rice, 1 cup: long, fluffy grains with natural fragrance
- Peas, 1 cup: sweetness, colour and a tender bite
- Coconut milk, 1½ cups, plus water: creaminess and subtle sweetness
Aromatics
- Onion, 1 (chopped): browned for depth
- Garlic, 1 tbsp, and ginger, ¾ tsp (both chopped): savoury warmth
- Green chillies, 4–5 (slit): gentle heat
- Curry leaves, a few: fragrance
Whole spices and extras
- Bay leaf, 1; cardamom, 2; cinnamon, 2 (the page doesn’t give a unit)
- Cashews, 5–6: a buttery crunch
- Oil and ghee, 1–1½ tbsp combined, and salt to taste
- Coriander leaves to garnish (used in the method, not listed)
Health Benefits and Nutritional Aspects
Green peas provide plant protein, fibre and vitamins, which makes this pulao more balanced than plain rice. Basmati supplies energy, and ginger and garlic add flavour without extra salt. Cashews bring healthy fats and a little protein.
Coconut milk makes the dish rich, and the recipe uses 1–1½ tbsp of oil and ghee combined, so you can keep it on the lighter side. It’s vegetarian, and it’s vegan if you cook with oil only and skip the ghee. It’s also naturally gluten-free. I haven’t listed calories or nutrient values, since they depend on portions.
Step-by-Step Preparation
- Heat the fat: In a pressure cooker, heat oil and ghee. Add the bay leaf, cinnamon and cardamom.
- Add chillies and leaves: When they splutter, add the green chillies and curry leaves and saute.
- Add the aromatics: Add cashews, ginger and garlic and toss.
- Brown the onions: Add the onions and cook until browned.
- Toss the rice: Add the rice and stir.
- Season: Add salt and peas.
- Add liquid: Pour in the coconut milk and water, and mix well.
- Pressure cook: Close the lid and cook for 10 minutes on a slow flame.
- Finish: Release the pressure, gently mix and garnish with coriander leaves.
- Serve: Enjoy hot with raita or kurma.
Mistake to avoid: Cooking on high heat. The recipe calls for a slow flame, which keeps the rice from sticking.
Tips for the Best Results
- Brown the onions well, since they give the pulao its flavour base.
- Add water carefully. The page doesn’t give an amount, so measure it together with the coconut milk.
- Slit the green chillies so their heat spreads evenly.
- Mix gently after releasing the pressure so the grains stay whole.
- Remove the whole spices as you eat, or leave them as a garnish.
- Store leftovers covered and eat within a day. Sprinkle a little water and reheat gently.
Frequently Asked Questions
1. What goes well with peas pulao?
The original recipe suggests raita or kurma, and Ashha says it pairs with many veg and non-veg gravies.
2. Can I use frozen peas?
The recipe lists 1 cup of peas without specifying fresh or frozen, so either should work.
3. Do I need coconut milk?
It gives the pulao its creamy, mildly sweet character, so I’d keep it.
4. Is it spicy?
It’s mild, with heat coming from 4–5 green chillies. Reduce them for a gentler version.
5. Is it vegan?
It can be, if you use only oil and skip the ghee.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Pairing
If you enjoyed this recipe, try Palak Paneer with Carrot Burjee for another delicious homemade meal.
Conclusion
This peas pulao is the kind of dish that earns a permanent spot on your table. One pot, a few simple ingredients and a slow flame give you fragrant, creamy rice that suits birthdays, festivals and everyday lunches alike. Serve it with raita or kurma and enjoy.
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