Pea Pulao

Pea Pulao

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Vickie Parks


This is a rice side dish from India. It’s sometimes called Yellow Rice in some regions. It’s a mildy spicy and very aromatic rice dish.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1 cup
    basmatic rice
  • 1 Tbsp
    ghee (or vegetable oil or sunflower oil or canola oil)
  • 1 tsp
    ground cumin
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1 medium
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1
    green chili, finely chopped
  • 1 cup
    frozen green peas
  • 2 cups
  • 1 tsp

How to Make Pea Pulao


  1. Place rice in fine-mesh colander and rinse in cool running water. Place in bowl and cover with water and set aside to soak in water for 30 minutes. After 30 minutes, place rice in a fine sieve to allow excess water to drain.
  2. Heat the ghee (or oil) in a deep heavy-duty saucepan over medium heat. When it is hot, add the cumin, cinnamon and cloves and cook about 2 minutes, stirring frequently. Add the onions, garlic, and green chili. Sauté about 2 minutes or until onion is soft and begins to turn pink.
  3. Add the drained rice and peas to the pan, and stir well. Cook for 1 to 2 minutes. Add water and salt, and bring mixture to a boil. Once it reaches a boil, reduce heat to low, cover pan, and simmer for 10 minutes. After rice has simmered for 10 minutes, turn off the heat and let stand (with lid on) for about 10 minutes or until rice is soft and all the liquid is absorbed.
  4. Fluff the rice with a fork, then transfer to a serving platter, and serve immediately.

Printable Recipe Card

About Pea Pulao

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Indian

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