Peas Pulao is the recipe you should try if you have never tried making Indian food. If there has ever been a recipe that is ridiculously easy to make but has ravishing results, then this is definitely the one!

Peas Pulao

Peas Pulao is one of the first few recipes that I ever tried my hands on. Pulao being synonymous with Sunday lunch at home, my family has experimented with a huge number of pulav recipes over the years. Peas Pulao was a go to when we spent the whole Sunday outdoors and came back home all exhausted, just wanting some food before we hit the bed. Some food, but comforting food.

This situation always called for dad. A family outing meant a fatigue-bug bitten mom who had the energy to do nothing but unpack stuff we got home and clean! Yes, my mom has an OCD (I think) with cleaning. This meant that dad would come to our rescue and whip up something delicious. The man who drove us around all day would still manage to get in the kitchen and cook for us. In retrospect, peas pulao was probably what he made when he was too tired to cook!

Peas Pulao recipe

Nevertheless, it would be finger-licking good. The fragrance of the whole spices getting roasted in ghee would spur our hunger pangs on and we would start screaming out to dad, “Daddy, we are hungry”. Dad would not pay heed to us and continue to work his magic in the kitchen. The addition of basmati and the aroma of basmati getting cooked was just fuel to the fire. And just when we thought we could no longer bear the hunger pangs, Dad would bring us, our plates of this simple, piping hot peas pulao. All exhaustion forgotten, we would savor every spoon of the delicious rice.

matar pulav

If you are looking for a side dish to serve with Peas Pulao, here are some great options:

Mirchi ka Salan

Grape Raita

Pudina Chutney

Time for you to make this quick and easy Pulao, here is the recipe for

Peas Pulao


Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 2-3



  • 3/4 cup basmati rice
  • 3/4 cup green peas (fresh or frozen)
  • 2-3 chopped green chilies (thai chilies)
  • 1 1/2 cup water
  • 2 sticks cinnamon
  • 2 bay leaves
  • 1 star anise
  • 2 green cardamoms
  • 3-4 tbsp ghee (or oil for vegan version)
  • Salt to taste


  1. Wash the basmati and soak it.
  2. Heat a pan and ghee (or oil).
  3. Add the cinnamon, bay leaves, star anise, and cardamom. Sauté for about a min until you start smelling the aroma of whole roasted spices in ghee.
  4. Add the green chilies and green peas and cook for a min.
  5. Drain the excess water from the soaked rice and add it into the pan.
  6. Stir to make sure the rice grains are all coated with ghee.
  7. Add salt, 1 1/2 cup water. Cook on high heat until the water begins to boil. if using, a pressure cooker, skip to step 10.
  8. Once the water starts boiling, stir, lower the heat to medium. Cover and cook for about 15 min or until the water is almost absorbed.
  9. Turn the heat off. If there are traces of water, it’s alright. Cover and let the steam work its magic for the next five minutes.
  10. If you are using a pressure cooker, in step 7, after adding the water, cover and cook for one pressure release (one whistle). Turn off the heat and wait till the pressure is completely released. Continue with Step 11.
  11. After 5 minutes, open the lid. Enjoy the fragrance and stir the rice gently with a light hand.

My Take:

You can add sliced onions before you add the green peas. If you do not have all the whole spices on hand, you can substitute it with a tsp of garam masala. However, the whole spices add a depth of flavor to the rice.

Yummily Yours'


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  1. Hello Prash, first time on your blog! You have an awesome collection of recipes and this peas pulao is one of my favorites too 🙂 Glad to meet you virtually! See you around!

  2. On days when I do not feel like cooking a proper meal, pea pilaf with raita and chutney is all that is served for dinner 😛

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