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Green peas pulao recipe

 Easy to prepare, great to taste 

 Pulao or pulav is a category of dishes that is popular across India, and is also a staple in certain other parts of South Asia. It generally implies that rice is cooked along with some other key ingredient- be it vegetarian or non-vegetarian. The exact origins of the dish remain murky but it’s clear that it has been around for a long time. The earliest reference to pulao is found in books penned in the 10th century by Ibn Sina, a Persian scholar. The book contains detailed descriptions for preparing different types of pulao. 

 The enduring appeal of the dish is not surprising given the variety of mixes you can try with it. To make things even better, it’s relatively easy to prepare and could be whipped up in a short time. 

Here, we present the recipe for green peas pulao. The peas are a great source of protein, Vitamins A and C, and their fiber content helps improve your digestion. All these factors make this sumptuous dish healthy as well. With the enjoyable crunchiness that peas bring, it’s quite the tasty affair too. 

So, without further ado, let’s look at how to prepare green peas pulao.


 Green peas(1 cup), Basmati rice(1 cup), Ghee(1 tablespoon), Onion(1 no., medium-sized, sliced thinly), , Jeera(1 teaspoon),  Green chili(1 no., small sized, sliced lengthwise into two), Cloves(5 nos.), Bay leaf(1 no.), Cinnamon stick(about 1 inch long), Star anise(1 no.),  Cardamom(3 nos), Black pepper(10 seeds), Ginger garlic paste(1 teaspoon), Water(one and a half cups), Salt(as required)

 Steps for cooking:

  • Wash the basmati rice and keep it soaked for half an hour, and drain the excess water. 
  • Heat the ghee in the mud pot while adding cumin seeds into it. 
  • After this, add the bay leaf, cinnamon stick, cloves, cardamom and black pepper into the mix. Saute everything well until the mix becomes aromatic.
  • Now, it’s time to add the onion slices. Saute until the slices become translucent.   
  • Add green chili with the ginger-garlic paste and then saute. In to this, add the green peas, and saute everything once again. 
  • Add the basmati rice and gently saute the mix. 
  • Add  water into the pot now. Note that for a cup of rice, you should add a cup and a half of water. Add salt as required and then mix it thoroughly. 
  • Let the whole mix boil until the peas and rice are adequately cooked. 

 Your hot steaming green peas pulao is now ready!  Best served with side dishes like raita or paneer. 

 Why should you make green peas pulao in a mud pot? 

Both the health quotient and taste of the green peas pulao increase substantially if you prepare it in a mud pot, for the following reasons: 

 Even distribution of heat: A clay pot promotes even distribution of heat across it. This results in food being evenly cooked, which means food with better texture and taste. 

Alkaline content: Clay’s alkaline content helps balance the pH level in food. Consuming such food prevents acidity and other gastric issues. 

 Authentic flavour: Due to its natural quality, foods prepared in a clay pot have their authentic flavour. 

Mudkart creates high quality clay utensils and decor crafted by artisans from Kerala’s Palakkad region. Each Mudkart product is handcrafted and fired in a kiln without any chemicals used in the manufacturing process.


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