Peas Pulao (Curried Rice) Recipe

There is no gluten in this peas pulao recipe for stewed rice that smells great. It is a one-pot meal that is very delicious and a big hit with even picky eaters. It is also known as matar pulao.

Ingredient

– 1 tbsp Ghee – Whole Spice – 1 tsp Cumin Seed – 2 leaves Bay Leave – 1/2 tsp Clove – 2 Cardamom – 1 Star Anise – Onion Paste Mixture – 1 tbsp Ginger – 1 tbsp Garlic – 1 cup Onion – 2 Green Chili – Remaining Ingredient – 1 cup Basmati Rice – 3/4 cup Pea – 1 tsp Curry Powder – 2 cups Vegetable Stock  – 1 tsp Salt – 1/4 tsp Pepper – Garnish – 1/2 cup Corriander Leave

Direction

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1

Blend onions, ginger, garlic, and red chili into a paste. Keep aside. Wash and drain rice three times in cold water. Keep aside.

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2

Add ghee to a low-to-medium heat pan. After melting ghee, add spices and fry on low for a minute.

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3

Add onion paste mixture and sauté on low for 3-5 minutes to caramelize. There should be no raw ingredient scent.

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4

Gently saute cleaned rice for 3-5 minutes. Curry powder and peas 

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5

Put stock cubes in water or veggie stock. Light the flame high. Season with salt and pepper to taste. Stock cubes contain salt, so adjust salt.

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6

Once the liquid boils, reduce the flame, cover the pot, and switch off the burner.  After 10 minutes, Peas Pulao is ready.

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Calories: 265kcal | Carbohydrates: 50g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1135mg | Potassium: 238mg | Fiber: 4g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 2mg

Nutrition

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Indian Lentil Curry ( Dal Tadka) Recipe 

also see

also see

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