Basmati Rice and Pea Pilaf (Peas Pulao) Recipe

Gently spiced and toasted rice, studded with sweet green peas.

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated Oct. 24, 2018
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With plenty of rice on hand, a basmati rice and pea pilaf is in order. It's a simple and straightforward side dish, but little green peas and a combination of chilis, onions, and warm spices make it far more exciting than a bowl of plain white rice.

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Recipe Facts

4.5

(2)

Active: 15 mins
Total: 35 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons ghee or vegetable oil
  • 4 to 5 whole cloves
  • 1-inch stick cinnamon
  • 4 to 5 small green chillies, slit lengthwise
  • 2 medium onions sliced thin (about 2 cups)
  • 2 cups basmati rice
  • 1 cup fresh or frozen green peas
  • 1 1/2 teaspoon cumin powder
  • 5 cups water
  • Kosher salt

Directions

  1. Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita.

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