Peas Pulao, an easy rice dish made in India. It can be made in many styles, some like spicy and tangi, some like bot of sweeter version. Green Peas Pulao is an combination of best basmati rice and green peas cooked with some special favour of spices and mildly sweet, firm, and a lovely green. Peas Pulao is an easy and delicious pulao recipe for parties and gatherings.

I have kept all other spices to a minimum so the flavour and colour of peas can come out through in this peas pulao recipe.



  • 1 cup Green Peas
  • 1 1/2 cups Basmati Rice
  • 2 large chopped Onions
  • 2 inch Cinnamon stick
  • 1 tablespoon Coriander seeds
  • 2/3 Green chilli
  • 4 Cloves
  • 4/6 Black peppercorns
  •  3-4 Garlic cloves
  • 1 inch piece Ginger
  • Fresh coriander leaves roughly chopped
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Sugar/Jaggery (gur) grated
  • 1 tablespoon Red chilli powder
  • Salt to taste
  • 1/2 teaspoon Fennel seeds (saunf)
  • 2 tablespoonsOil
  • 2 teaspoons Ghee


Wash the rice for 3/4 times in clean water
Soak the rice in enough water for 30 minutes and keep aside.

Keep water ration 2:1 - 2 cup of water and 1 cup of rice

Grind coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water. Onions should be cut vertically long, don’t chop or grind.

Step 2

Heat oil and ghee in a low flame in a non-stick pan. Add the remaining cinnamon, cloves and peppercorns and sauté for half a minute. Add the onion flakes which are cut vertically and sauté till golden brown. Add green peas, ground masala and sauté till the oil separates. You will get nice aroma of spices.

Step 3

Add rice, turmeric powder and red chilli powder and sauté it for 2/3 minutes. All the spices will covered well on each rice. Add three cups of water, Sugar/Jaggery, salt and mix well and bring it to boil.

Step 4

Cover and cook till the rice is three-fourth done. Lower the flame and Drizzle ghee, cover and cook till the rice is completely done. Do not open the lid mutiple times, else rice will not cook properly.



Serve hot with curd or any gravy.