Recipe by: Sheetal Sharma

Source: Family recipe


  • 1 heaped cup basmati rice
  • ¾ cup peas, preferably fresh or frozen
  • ½ cup thinly sliced onion
  • 2 to 3 Tbsp oil or ghee
  • 1 ¾ cups for pressure cooking and 2 – 2 ½ cups for cooking in a pot
  • Salt as required

Whole spices/whole garam masala

  • 1 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2 – 3 cloves
  • 1 – 2 bay leaves


  • Wash the basmati rice till the water runs clear
  • Soak the rice for 30 minutes. Drain and keep aside
  • Heat oil or ghee in a pressure cooker or in a pot
  • Add the cumin seeds along with all the whole spices
  • Sauté until the spices release their aroma and become fragrant
  • Then add the sliced onions. Stir and sauté till the onions are golden or caramelized
  • Do not burn the onions as this will lead to bitter taste in the pulao
  • Add the peas and sauté for a minute
  • Now add the drained rice and stir gently
  • Sauté for a minute. Add water and salt. Stir
  • Cover and pressure cook for 2 whistles on a high flame
  • If cooking in a pot, then cover the pot tightly with a lid and cook the rice till all the water is absorbed and the rice grains are cooked
  • Fluff the rice and serve peas pulao hot.

Download PDF here: Indian Peas Pulao (Rice with Peas) Sheetal Sharma