Peas pulao recipe | How to make matar pulao | Hasi batani palav
By Latha on December 15th, 2016
Peas pulao or pulav recipe explained with step by step pictures. Peas pulao is prepared using basmati rice, green peas, onion, garlic, ginger, cashews, bay leaf, cinnamon, cloves, cardamom, star anise and coconut milk. Adding coconut milk gives a divine taste and aroma to the pulao. Try this tasty Peas pulao recipe and enjoy.
Generally in Karnataka pulao or palav is prepared using sona masuri rice. But peas pulao or jeera rice is prepared using basmati rice. This is a hotel style peas pulao. I have posted couple of pulao recipes on this website like vegetable pulao, tomato pulao and pudina pulao recipes.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, Iyengar puliyogare, puliyogare, lemon rice, ghee rice, pongal, gorikayi rice bath and vangi bath recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
Preparation time: 10 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup basmati or long grain rice
- 4 tbsp ghee or oil
- 1 cup fresh green peas
- 1.5 cup water
- 0.5 cup thick coconut milk
- 1 small bay leaf
- 1 star anise
- 2 petals of mace / japatre (optional)
- 1 cardamom
- 0.5 finger length cinnamon
- 5 - 6 cloves
- 1 tsp finely chopped ginger
- 4 - 5 cloves garlic finely chopped
- 1 - 2 green chili
- 2 tbsp chopped pudina or mint leaves (optional; can be replaced with methi leaves)
- 5 cashews broken
- 2 onion finely chopped
- 1 tbsp finely chopped coriander leaves
- 2 tsp lemon juice (optional)
- Salt as per your taste
Instructions for making peas pulao:
- Rinse the rice and soak it for 10 minutes.
- De-shell the green peas and chop the onions.
- Finely chop ginger, garlic and mint leaves. Keep all other spices ready.
- Extract 1/2 cup thick coconut milk using 1/2 cup grated coconut and 1/2 cup water. You can also use store bought coconut milk.
- Heat ghee or oil in a pressure cooker. Add in bay leaf, star anise, mace, cardamom, cinnamon and cloves. Fry them for few seconds.
- Add in finely chopped ginger, garlic and broken cashews. Fry them for few seconds.
- Add in finely chopped pudina (mint) leaves and slit green chili. Fry for few seconds. Adding pudina leaves is optional and it can be replaced with methi leaves (menthe soppu).
- Add in finely chopped onion. Give a quick mix.
- Add in de-shelled green peas. Fry until onions are soft. Do not burn them or colour should not change.
- Add in drained rice and fry for 2 minutes.
- Add in 1.5 cup of water, 0.5 cup of coconut milk and give a quick stir. Please note the water quantity may vary depending on the rice quality.
- Add in salt, mix well and cook the peas pulao by making 2 whistles.
- As soon as the pressure subsidies, open the lid and add in chopped coriander leaves and lemon juice (optional). Fluff or mix the peas pulao carefully. Serve it hot with salad or raita.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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